Nachos w/ Eggs, Broccoli, & Cheddar

These Eggs Nachos consist of quiche w/ eggs, broccoli, shallot, Greek yogurt, Dijon mustard, cheddar cheese; and avocados.

Prep Time 5

Cook Time 15

Total Time 20

Course Breakfast, Main Course

Cuisine French, Latin American, Mexican

Servings 2 servings

Cook Baked Eggs w/ Potatoes & Broccoli. This takes about an hour and requires a baking dish and oven. You can easily toss any leftovers that you have on hand into a burrito for the same kind of effect! It's a great way to put a spin on leftovers and make what seems like an entirely new meal.

Preheat oven to 350 degrees Fahrenheit.
Meanwhile, lay out tortilla chips across a baking sheet.
Cover until you can't see the baking sheet any longer. They should be touching, but not overlapping too much. You really just want to be able to add toppings to every chip without it getting too much on the baking sheet!
Exactly how much chips you use is largely a matter of personal preference as well. I've never sat there carefully measuring chips! Roughly two handfuls usually equates to about a serving. I tend to cook far more than I actually need, though. So, as always, adjust to personal preference!
Spread the toppings evenly across the tortilla chips.
Sprinkle with cheddar cheese.
Bake for 15 minutes, or until the cheese melts and the chips begin to toast.
Once the nachos are done cooking, remove from the oven and top with sour cream and hot sauce. I usually use Greek yogurt or Avocado Dip. I managed to be out of both today! So, I skipped it. Although I almost feel like it's not nachos if you don't have something to dip the chips into.
Serve immediately. Once the nachos begin to cool down, the tortilla chips will absorb too much moisture and soften. Once this happens, there isn't a lot that you can do to crisp them up again!

I also have an entire article on The Fundamentals of Making Nachos with suggestions on settling the microwave vs. oven debate and give tips on serving size, topping order, and potential ways of reheating.