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    Home Β» Breakfast & Brunch Β» Smoky Chipotle Breakfast Nachos With Eggs

    Smoky Chipotle Breakfast Nachos With Eggs

    Mar 5, 2018 Β· by Valentina Β· 30 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Breakfast Nachos with Eggs! Or a Nacho Casserole. Call it what you will, but could there be anything better!? Chipotle Breakfast Nachos are topped with eggs and filled with smoky and rich, delicious Mexican flavors -- all on top of warm, crisp chips. And you'll learn an easy way to peel tomatoes in this breakfast, or breakfast for dinner! One serving of Chipotle Breakfast Nachos with Eggs in a green bowl with the baking dish behind it.

    While I'd like to tell you my husband has a very refined palate and is my best recipe "taster," he's not.

    Of the three boys in my house, you'd think he'd have the most potential. I mean, for starters, he's the only one over 14.

    The thing is, he thinks everything is great. Wonderful, right?

    Well. . . not always.Β  He says things like, "I loved these grilled peaches," when he's actually eating roasted acorn squash.

    Casserole dish of Chipotle Breakfast Nachos with Eggs with cilantro sprinkled on top.

    It's all pretty amusing. I do love his love of nachos, though!

    Nachos for Breakfast, Lunch or Dinner

    Are nachos a breakfast food? I say yes! Add a few eggs and why not?

    The fact is though, these nachos are are a comfort food that are truly fantastic for any meal of the day.

    (What is exactly is a comfort food? Read this article to find out!)

    Tray of tomatoes getting ready to go in the oven for Smoky Chipotle Breakfast Nachos with Eggs.*Awesome, easy way to peel tomatoes is in the recipe below. *

    Nachos for Sunday Breakfast

    My husband's also always into a new way of eating. He's gone through a Paleo phase, a Vegetarian phase, phases I've never heard of, and I'm not quite sure what he's doing now, but he's super, super healthy Monday through Saturday, and then on Sundays he's free to eat whatever he wants.

    And that's when we have these nachos. (And not because they're not healthy, it's because he doesn't eat carbs during the week. Oy.)

    All of this however, is part of what makes him the guy he is. And I really love that guy.

    Smoky Chipotle Breakfast Nachos with Eggs in a light green, ceramic bowl on a red, gold and brown striped cloth, with glass of oj in background.My husband absolutely loves Mexican food, and as I said, pecifically nachos. And these Breakfast Nachos with Eggs are his favorite.

    >> 10 More Recipes with Chipotles Peppers in Adobo Sauce <<

    Fancy Nacho Casserole

    You could definitely call this a Fancy Nacho Casserole. Fancy in flavor, that is -- they're smoky, sweet, spicy, and full of fresh scallions and cilantro. The presentation is quite pretty, too.

    Baking dish with tomato sauce, cilantro, and green onions for Smoky Chipotle Breakfast Nachos with Eggs.These Chipotle Breakfast Nachos could easily be called a Nacho Casserole or Mexican lasagna; they're really a layering of wonderful Latin flavors and textures.

    Smoky Chipotle Breakfast Nachos with raw eggs, about to go int he oven to be baked.This would be a fabulous dish to serve for brunch too.

    And I'd add to the buffet, scones with Vanilla Fig Preserves, and perhaps a delicious Bloody Mary.

    Close up on one serving of Chipotle Breakfast Nachos with Eggs, in a green bowl.Wanting more smokey chipotle recipes?Β  My Smoky Chipotle Parmesan French Fries are one of the most popular recipes.

    Enjoy!

    Close up on one serving of Chipotle Breakfast Nachos with Eggs, in a green bowl.

    Smoky Chipotle Breakfast Nachos

    Valentina K. Wein
    Chipotle Breakfast Nachos are topped with eggs and are filled with smoky and rich, delicious Mexican flavors -- all on top of warm, crisp chips. This is breakfast, or breakfast for dinner!
    5 from 6 votes
    Print
    Prep Time 40 mins
    Cook Time 35 mins
    Total Time 1 hr 15 mins
    Course Breakfast, Main Course
    Cuisine Mexican
    Servings 8
    Calories 378 kcal

    Ingredients
      

    • 3Β½ pounds tomatoes
    • 1 generous tablespoon chipotles in adobo sauce
    • 1 bunch cilantro, washed and dried, roughly chopped
    • 5 scallions, washed and dried, finely chopped
    • 10 ounces corn tortilla chips
    • 1ΒΌ cups Mexican cheese mix (Sharp Cheddar, Monterey Jack are great), shredded
    • 8 large eggs
    • salt and freshly ground blak pepper

    Instructions
     

    • Preheat the oven to 425 degrees F.
    • Lightly coat the bottom surface of a baking sheet with olive oil and sprinkle it with salt and pepper.
    • Use a paring knife to remove the cores from the tomatoes and cut them in half.  Then cut an "X" on the round side of each half.  Only cut enough to slit the skin.  Place the tomatoes flat side down on the baking sheet.  Roast the tomatoes in the preheated oven until the skin begins to pull away from the "X," and they are starting to bubble.
    • Remove the tomatoes from the oven and let them cool for at least 5 minutes.  Turn the broiler on.
    • Once the tomatoes are cool enough to touch, you can easily use your hands to slip the skin off each half.  Then sprinkle them with salt and pepper and place them under the broiler just until they begin to char, about 3 minutes.  Remove them from the broiler and turn the oven back on -- this time to 375  degrees F.
    • Pour the tomatoes, along with all of their juices into a food processor.  Add the chipotle peppers and blend until you have a smooth mixture.  Season to taste with salt. (Here's How to Season to Taste.)
    • Pour about 1 cup of the roasted tomato-chipotle sauce into a rectangular baking dish, approximately 9 X 13 X 2-inches.  Sprinkle the sauce with about β…“ of the scallions and cilantro, followed by half of the chips.  Then add about Β½ of the remaining sauce, scallions and cilantro on top of the chips.  Now sprinkle with Β½ of the cheese.  Add the remaining chips topped with the remaining sauce, most of the scallions, cilantro and cheese -- saving a bit of each for the end of the layering process.  Crack 8 eggs into crevices on the top, with at least an inch or so between them.  (It helps to use your hands to sort of make a tiny space for each egg, between chips.)  Sprinkle with salt, pepper, and the final bits of ingredients.
    • Bake in the preheated oven, uncovered, until the eggs are cooked to your liking -- I cook them just until the eggs are set, much like I'd cook a sunny-side-up egg -- so that when you puncture the yolk, it runs a bit. The cooking time should be about 35 minutes.  Let the nachos cool for about 10 minutes and serve.
    Keywords great for a crowd
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    More Breakfast & Brunch

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    • Poblano Egg and Sausage Casserole
    • Pumpkin Coffee Cake with Streusel and Caramel
    • Spiced Apple Butter Muffins

    Reader Interactions

    Comments

    1. Presley's Pantry

      September 14, 2011 at 8:45 am

      Or I love it! I've never seen anything like it. I eat most of my enchiladas with an egg on top.... kinda New Mexico style, but never have I done nachos.... I'll have to try it. πŸ™‚ Thank you for sharing.

      Reply
    2. Lana

      September 14, 2011 at 9:39 pm

      What man would not love to come home for these nachos? I know that mine would come running! Great flavors, even though there is no meat.
      My husband is a bit difficult, too, as he is allergic to most fruits and nuts, but loves meat. And he adores Bloody Marys:)

      Reply
    3. LDKS

      September 14, 2011 at 4:00 pm

      This looks PERFECT for my upcoming brunch. Now I KNOW I'll do it.

      And I'd forgotten about Bloody Marys--much better than Mimosas. This
      site is gorgeous.

      Linda

      Reply
    4. sippitysup

      September 15, 2011 at 1:54 am

      Put an egg on it baby! I think that the title of a The Table Set episode. It's kind of like a mantra, huh? GREG

      Reply
      • valentina

        September 15, 2011 at 4:33 am

        Greg, I LOVE that mantra! And I loved that podcast. Brunch is the best!

        Reply
    5. Bijouxs

      September 18, 2011 at 2:44 am

      Looks wonderful Valentina! As a Cali native I love the flavors going on in this, perfect.

      Reply
      • valentina

        September 19, 2011 at 5:22 am

        Thank you, Lynn. πŸ™‚

        Reply
    6. Jaclyn

      November 10, 2011 at 7:27 am

      What a beautiful and, I'm sure, tasty dish! I just discovered your site and I'm LOVING everything you have! I have family coming in town the entire month of November, I know I will be making this and many of your recipes for them! Thanks for sharing!!!

      Reply
      • valentina

        November 10, 2011 at 7:01 pm

        Thanks so much, Jaclyn! Enjoy! πŸ™‚

        Reply
    7. Dannii

      March 06, 2018 at 2:04 am

      We love having nachos for breakfast. In fact, when we were in Mexico I think we had nachos every day for breakfast haha.

      Reply
      • valentina

        March 06, 2018 at 8:57 am

        oh, that sounds fabulous! πŸ™‚

        Reply
    8. Helen of Fuss Free Flavours

      March 06, 2018 at 2:28 am

      I am amused with your husband's food antics. But having a day to enjoy food is always important, regardless of any chosen diet. This is a really tasty sounding recipe, with loads of flavour; It would be perfect for a Sunday brunch, when you just wanted to kick back and enjoy the day.

      Reply
      • valentina

        March 06, 2018 at 8:58 am

        Thanks so much! Yes, the perfect brunch! Wish I could brunch every day! πŸ˜‰

        Reply
    9. Claire | Sprinkles and Sprouts

      March 06, 2018 at 3:47 am

      OH MY GOODNESSS!!! It was like you were talking about my hubby!!!!!!!
      He will eat anything I give him, thinks everything is delicious and goes through diet fads. The low carb fad is the hardest as I am a carb lover!!! In fact I think I am carb obsessed, which is why nachos for breakfast sound perfect!!!
      I just want to stab my fork into that egg!!! YUM !

      (p.s his current phase is to eat and train like a professional rower! Which is cool as they eat a lot, and they don't avoid carbs.)

      Reply
      • valentina

        March 06, 2018 at 9:02 am

        LOL! πŸ™‚ This is SO funny! Especially because we too had a rowing phase! He was SO into it, and now it sits dusty in our garage. Fortunately he'll always love nachos -- even if it's Sunday's only. πŸ˜‰ Thanks for visiting!

        Reply
    10. Sarah

      March 06, 2018 at 4:06 am

      You, my friend, are a genius! Nachos for breakfast need to be the next big thing! These sound absolutely delicious!!!

      Reply
      • valentina

        March 06, 2018 at 9:02 am

        Thank you so much, Sarah! They are indeed a big thing in my house. πŸ˜‰

        Reply
    11. blogcuanne

      March 06, 2018 at 8:13 am

      The ladies in Catering at the hospital that I work at swear by adding jalepeno juice (from a jar of pickled jalepeno"s as in the ones they put on nachos) as the liquid to thin it out a little I"ve also had it with Pepper Jack cheese grated into the mix

      Reply
      • valentina

        March 06, 2018 at 9:03 am

        Sounds interesting and pretty delicious. I'll have to try that. Thanks! πŸ™‚

        Reply
    12. Swati

      March 06, 2018 at 11:39 am

      This is making me drool, breakfast nachos with eggs are inviting me to try them soon . Bookmarking the recipe

      Reply
      • valentina

        March 06, 2018 at 2:54 pm

        Thanks so much!Ho pe you love them!

        Reply
    13. David

      March 07, 2018 at 5:46 am

      This dish sounds fantastic, Valentina! It’s hard to imagine I didn’t know you back then, so I am glad you reposted! Especially since I make my own chipotle chiles in adobo! This is a perfect casserole for visitors to the Southwest!

      Reply
      • valentina

        March 07, 2018 at 2:10 pm

        David, I was thinking about your chipotles in adobo the other day when I made this. I used up a can I'd been working on for few months. I am going to make your recipe next time -- or actually sooner, so it's at the ready. πŸ™‚

        Reply
    14. Jack Smith

      March 07, 2018 at 8:27 am

      Great Idea. Pinned and will try on the weekend!

      Reply
      • valentina

        March 07, 2018 at 2:11 pm

        Thanks so much Jack. Hope you love it! πŸ™‚

        Reply
    15. Genericcialisonline

      March 16, 2018 at 4:03 am

      Thank you. I will make this tonight!!! πŸ™‚

      Reply
      • valentina

        March 16, 2018 at 9:01 am

        Fantastic! Hope you love it!

        Reply
    16. Dian

      March 24, 2018 at 12:08 pm

      This looks amazing, Can't wait to try it

      Reply
    17. Natalie

      April 22, 2018 at 6:21 am

      Oh my goodness this looks like such a great dish for hosting! Looks so delicious and colorful - YUM!

      Reply
      • valentina

        April 23, 2018 at 10:22 am

        Thank you, Natalie. Yes, not too difficult and impressive for a party. πŸ™‚

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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