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Home » Breakfast & Brunch Recipes » Chipotle Breakfast Nachos With Eggs

Chipotle Breakfast Nachos With Eggs

Mar 5, 2018 · by Valentina · 32 Comments

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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.  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.

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?  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 7 votes
Print
Prep Time 40 minutes mins
Cook Time 35 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Breakfast, Main Course
Cuisine Mexican
Servings 8
Calories 378 kcal

Ingredients
  

  • 3½ 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
  • 1¼ 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 ⅓ of the scallions and cilantro, followed by half of the chips.  Then add about ½ of the remaining sauce, scallions and cilantro on top of the chips.  Now sprinkle with ½ 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.

NUTRITION

Calories: 378kcal
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.

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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. 🙂 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

    5 stars
    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. 🙂

      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! 🙂

      Reply
  7. Dannii

    March 06, 2018 at 2:04 am

    5 stars
    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! 🙂

      Reply
  8. Helen of Fuss Free Flavours

    March 06, 2018 at 2:28 am

    5 stars
    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! 😉

      Reply
  9. Claire | Sprinkles and Sprouts

    March 06, 2018 at 3:47 am

    5 stars
    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! 🙂 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!

      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. 😉

      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! 🙂

      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. 🙂

      Reply
  14. Jack Smith

    March 07, 2018 at 8:27 am

    5 stars
    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! 🙂

      Reply
  15. Genericcialisonline

    March 16, 2018 at 4:03 am

    Thank you. I will make this tonight!!! 🙂

    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

    5 stars
    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. 🙂

      Reply
  18. Eha Carr

    December 21, 2024 at 3:20 pm

    5 stars
    I LOVE brunch, especially outside in the garden on a Sunday morning . . . Shakshuka often is the star of the show . . . well, European-born and living in Australia I still have to learn a lot about Mexican cooking . . . this looks and sounds delicious . . . and not so far removed from its Mediterranean counterpart 🙂 ! Must surely try !!!

    Reply
    • Valentina

      December 22, 2024 at 12:15 pm

      I'm with you on that lovely outdoor garden setting on a lazy Sunday for brunch. Perfection. And with Shakshuka, even better! 🙂 ~Valentina

      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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