Breakfast Nachos

Name: Breakfast Nachos
Ingredients: FOR THE NACHOS:; 2 Tablespoons Olive Oil, Divided; 3 whole Eggs; 1/2 whole Red Onion, Sliced; 1/2 cans (4 Oz. Size) Fire Roasted Green Chilis, Sliced; 1 bag Tortilla Chips, 16 Ounce Bag, Use As Many As You Like; 1 cup Refried Black Beans; 1 cup Shredded Pepper Jack Cheese; 1 whole Avocado (peeled, Pitted And Sliced); FOR THE CHIPOTLE AIOLI:; 1/4 cups Mayonnaise; 1 Tablespoon Olive Oil; 1 whole Lime, Juiced; 1 whole Chipotle In Adobo, Minced; Salt To Taste; Pepper To Taste

16 ingredients

9 steps

Ingredients

FOR THE NACHOS:
2 Tablespoons Olive Oil, Divided
3 whole Eggs
1/2 whole Red Onion, Sliced
1/2 cans (4 Oz. Size) Fire Roasted Green Chilis, Sliced
1 bag Tortilla Chips, 16 Ounce Bag, Use As Many As You Like
1 cup Refried Black Beans
1 cup Shredded Pepper Jack Cheese
1 whole Avocado (peeled, Pitted And Sliced)
FOR THE CHIPOTLE AIOLI:
1/4 cups Mayonnaise
1 Tablespoon Olive Oil
1 whole Lime, Juiced
1 whole Chipotle In Adobo, Minced
Salt To Taste
Pepper To Taste

Directions

1

Preheat oven to 400 F.
2

Combine all of the chipotle aioli ingredients in a small bowl. Cover and refrigerate.
3

Heat olive oil in two medium frying pans over medium heat.
4

Whisk eggs in a small bowl then add to one of the frying pans and scramble them until they reach your desired level of firmness.
5

While the eggs cook, add the onion and chilis into the second frying pan and saute about 5 minutes.
6

To assemble the nachos, place a layer of tortilla chips on a rimmed baking tray. Then add black beans, red onion/chili mixture, and eggs, then top with cheese.
7

Bake until cheese has melted and beans are warm, about 20-25 minutes. Make sure to keep an eye on them.
8

Top with avocado and chipotle aioli.
9

Enjoy!