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 is breakfast, or breakfast for dinner! 
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. He says things like, “I loved these grilled peaches,” when he’s actually eating roasted acorn squash.
Yes, I know, it’s great he likes what he’s eating, but as a chef, I’m not thrilled to hear that he thinks he’s eating a completely different food than the one I’ve thoughtfully prepared.
No joke, once he asked what kind of fish he was eating, and it was chicken! Chicken!
*Awesome, easy way to peel tomatoes is in the recipe below. *
He’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 Sunday’s he’s free to eat whatever he wants.
Sunday’s usually begin with Rice Krispie Treats, and end with ice cream. And guess who eats his Sunday leftovers Monday through Saturday?
Yep, his not quite as healthy wife!
All of this however, is part of what makes him the guy he is. And I really love that guy.
My husband absolutely loves Mexican food, specifically nachos.
I know, fancy, right?
This nacho casserole is however, sort of fancy. Fancy in flavor, that is — they’re smoky, sweet, spicy, and full of fresh scallions and cilantro. My husband isn’t the only one who loves them either — we all do!
And you will too. I’m sure of it.
There’s no meal that can make my husband happier than nachos — and more specifically, breakfast nachos with eggs cracked over them!
And it must be a Sunday, of course! (Apparently the chips and tomatoes are a no-no Monday through Saturday.)
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.
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.
FYI, these Chipotle Breakfast Nachos with Eggs, make for just as great a dinner, as they do breakfast or brunch!
Wanting more smokey chipotle peppers? Try Smoky Chipotle Parmesan French Fries!
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!
- 3 1/2 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
- 1 1/4 cups Mexican cheese mix ((Sharp Cheddar, Monterey Jack are great), shredded
- 8 large eggs
- salt and freshly ground blak pepper
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Preheat the oven to 425 degrees F.
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Lightly coat the bottom surface of a baking sheet with olive oil and sprinkle it with salt and pepper.
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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.
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Remove the tomatoes from the oven and let them cool for at least 5 minutes. Turn the broiler on.
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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.
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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.)
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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 1/3 of the scallions and cilantro, followed by half of the chips. Then add about 1/2 of the remaining sauce, scallions and cilantro on top of the chips. Now sprinkle with 1/2 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.
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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.
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. 🙂 Thank you for sharing.
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:)
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
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
Greg, I LOVE that mantra! And I loved that podcast. Brunch is the best!
Looks wonderful Valentina! As a Cali native I love the flavors going on in this, perfect.
Thank you, Lynn. 🙂
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!!!
Thanks so much, Jaclyn! Enjoy! 🙂
We love having nachos for breakfast. In fact, when we were in Mexico I think we had nachos every day for breakfast haha.
oh, that sounds fabulous! 🙂
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.
Thanks so much! Yes, the perfect brunch! Wish I could brunch every day! 😉
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.)
LOL! 🙂 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. 😉 Thanks for visiting!
You, my friend, are a genius! Nachos for breakfast need to be the next big thing! These sound absolutely delicious!!!
Thank you so much, Sarah! They are indeed a big thing in my house. 😉
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
Sounds interesting and pretty delicious. I’ll have to try that. Thanks! 🙂
This is making me drool, breakfast nachos with eggs are inviting me to try them soon . Bookmarking the recipe
Thanks so much!Ho pe you love them!
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!
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. 🙂
Great Idea. Pinned and will try on the weekend!
Thanks so much Jack. Hope you love it! 🙂
Thank you. I will make this tonight!!! 🙂
Fantastic! Hope you love it!
This looks amazing, Can’t wait to try it
Oh my goodness this looks like such a great dish for hosting! Looks so delicious and colorful – YUM!
Thank you, Natalie. Yes, not too difficult and impressive for a party. 🙂