Breakfast Nachos
Total Time30 mins
Skill LevelBeginner
Servings4
Total Time30 mins
Skill LevelBeginner
Servings4
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Key IngredientPremium Classic Bacon 12oz.About
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Key IngredientPremium Classic Bacon 12oz.
Recipe by
Ingredients
8 Slices Farmer John® Classic Bacon, Cut Into 1/2-Inch Thick Pieces 8 Large Eggs 6 Tbsp. Milk 1/2 (13-Ounce) Bag Corn Tortilla Chips 6 Ounces Freshly Grated Cheddar Cheese (1 1/2 Cups) 6 Ounces Freshly Grated Monterey Jack Cheese (1 1/2 Cups) Salsa Chopped Fresh Cilantro Guacamole 1/4 Cup Sour Cream, Thinned With 2 Tablespoons Water 2 Radishes, Thinly Sliced Hot Sauce
Key Ingredient
Premium Classic Bacon 12oz.
Premium Classic Bacon 12oz.
Key IngredientPremium Classic Bacon 12oz.Directions
1Heat oven to 400°F. Line baking sheet with heavy-duty foil, shiny-side up. Spray evenly with nonstick cooking spray.
2Lightly beat eggs, milk, 1 ½ teaspoons kosher salt and 6 grinds of black pepper in medium bowl; set aside.
3Cook bacon in large nonstick skillet over medium heat until browned and crisp, 4 to 5 minutes. Transfer bacon using a slotted spoon to paper-towel-lined plate. Carefully remove all but 2 tablespoons bacon grease from skillet.
4Pile half the tortilla chips on prepared baking sheet. Sprinkle half the Cheddar, half the Monterey Jack and half the cooked bacon over the top. Repeat layers with remaining chips, Cheddar, Monterey Jack and bacon. Bake until cheese is completely melted, about 7 minutes.
5While nachos are baking, add eggs to skillet and put over low heat. Cook slowly, stirring occasionally, until eggs are set but still moist, about 5 to 7 minutes. Remove from heat.
6Serve nachos on hot sheet pan or transfer to a serving platter. Top with scrambled eggs, salsa, cilantro, guacamole and drizzle of sour cream.
7Garnish with radish slices; serve with hot sauce and enjoy!
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