Here is a recipe near and dear to my heart. It’s a crowd-pleaser. Doesn’t matter if you barely know how to boil water, you can make this. I don’t have a backstory for this recipe. It’s filling and a great alternative when too much of your paycheck is going to unlimited mimosas.
Breakfast/Brunch Nachos Feat. Maple Bacon
Perfect meal for you and your BFFs when it's time to soak up that left over alcohol the next morning.
- 18 oz bag of tortilla chips
- 4 large eggs sunny side up
- 3 cups salsa
- 1 cup cheddar cheese
- 1 cup Vegan Gourmet Shreds Fiesta Blend Cheese optional
- 6-8 slices thick cut maple syrup bacon
- 1 medium avocado
- 3 tbsp cilantro freshly chopped
- 3 tbsp scallions sliced
- 1 tsp lime juice
- 2 tbsp red onion diced
Make ahead guacamole:
Cut the avocado in half. Remove seed. Scoop out the flesh of the avocado into a bowl. Using a fork smash the avocado add 1 tablespoon chopped cilantro, the lime juice, and red onion. Mix well and set aside in an air tight container.
Place 6-8 slices of bacon on a baking sheet lined with aluminum foil. Bake at 400 degrees for 30 minutes or until crispy. CAREFULLY remove the bacon from the oven, set aside on a paper towel for later. Save the bacon grease (YES, I said save the bacon grease)
Using a baking dish or cast iron skillet, add one layer of tortilla chips. Take 1 tablespoon of the bacon grease and drizzle over the chips. Add another layer of chips, and drizzle additional 1 tablespoon of bacon grease on top. Place the chips in the oven at 400 degrees and bake for 5-10 minutes.
Remove chips from the oven. Top with salsa and then cheese. Place back into the oven, bake until cheese is melted.
After the cheese has melted top the nachos with crumbled bacon, 4 eggs sunny side up, remaining cilantro, scallions. Place guacamole on the side of the dish to gradually add in.