There are two things that make me jump out of bed in the morning. When one of the kids is crying and when I have an amazing idea for a new recipe. Today I am talking about the second one. And man did I jump out of bed that day! I mean seriously.. skillet breakfast nachos! Who wouldn’t want to jump out of bed for these?!
The answer is nobody. Nobody wouldn’t want to jump out of bed for these. [Is that a double negative? I’m horrible at grammar. But look. Nachos!] I didn’t make these for breakfast though. I made them for lunch one day last week when Ryon was out of town. Which means I had the whole skillet to myself. [Mwahahah!]
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No, I didn’t eat them all. I thought about. I thought real hard about it. But in the end, no one needs a whole skillet full of breakfast nachos. [Even for lunch.] I’m not going to judge anyone who wants to eat the whole skillet though. You go right ahead and eat away.
But if you do want to share then you are a better person then me. I didn’t eat the whole skillet in one sitting but I did have the leftovers the next morning. Alone. But I did end up sharing eventually. I made these this weekend and shared with Ryon. [See? I’m not a horrible person after all.] I thought real hard about making them and giving him the smaller plate. [REAL hard!] I was nice and gave him the bigger portion. Let’s just not tell him about this whole other skillet that I consumed while he was gone, kay? Cool. Thanks yall.
Pssst.. know what goes perfect with these skillet breakfast nachos? Coffee! Grab a free coffee e-book below.
- 6 eggs
- 4 slices of bacon
- 1-2 cups of cheese, shredded
- tortilla chips
- salt and pepper to taste
- Preheat oven to 350.
- Place tortilla chips on the bottom of the skillet.
- Scramble your eggs in a second pan and then sprinkle them on top of the chips.
- Fry the bacon and add it to the eggs.
- Cover with the cheese.
- Bake for 5-10 minutes or until the cheese is melted.
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