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5 from 1 vote

Breakfast Brunch Nacho's

I know what your thinking? Nachos for Breakfast?! But trust me this dish although naughty, is soooooo nice! I first made this Breakfast Brunch Nacho's for friends when they stayed over after a good night out.
Prep Time10 mins
Active Time20 mins
Course: Breakfast
Cuisine: American, British, Mexican
Keyword: breakfast, Brunch, Easyrecipe, Hangover Food, Nachos
Yield: 4 people
Calories: 943kcal

Materials

  • 1 tbsp Olive oil
  • 2 Shallots chopped
  • 1 tsp Gia Garlic Puree or 2 cloves of crushed garlic
  • 130 g Smoked Pancetta Chopped
  • 400 g Black beans tinned
  • 330 g Cherry Tomatoes Cut into quarters or used tinned
  • 200 g Sweetcorn tin
  • 2 tbsp Coriander chopped
  • 1 tbsp Macetilla Sherry Vinegar
  • 2 tbsp Franks Red Hot Taste or more to taste
  • 6 Spring Onions sliced
  • 200 g Tortilla Chips Lightly Salted
  • 150 g Mozzarella grated
  • 150 g Red Leicester grated
  • 4 eggs

Instructions

  • Pre-heat the oven at 200°C,fan 180°C
  • Place the olive oil in a saucepan on a medium heat, add the shallots, garlic and pancetta into the pan and cook until golden brown.
  • Add in turn, stirring between each ingredient; Tomatoes, Sweetcorn, Black Beans, Sherry Vinegar, Coriander and Franks hot sauce. Cook and stir 2 mins longer. Keep homemade salsa aside for next step.
  • In an ovenproof casserole dish, add half a bag of tortilla chips, top with half the homemade salsa, add a sprinkle of spring onions and 1 handful of each cheese.
  • Repeat above layers again, saving some spring onions for after its cooked.
  • Place in the oven for 10 mins.
  • Remove from the oven, crack the eggs into the dish and bake for a further 10 mins
  • Sprinkle with remaining spring onions and season with salt & pepper. Enjoy!

Nutrition

Calories: 943kcal | Carbohydrates: 76g | Protein: 43g | Fat: 54g | Saturated Fat: 21g | Cholesterol: 253mg | Sodium: 1158mg | Potassium: 1072mg | Fiber: 14g | Sugar: 7g | Vitamin A: 1346IU | Vitamin C: 31mg | Calcium: 607mg | Iron: 6mg