Breakfast Nachos

September 3, 2018

How do you handle weekend breakfasts? An extension of weekday breakfasts maybe, the same foods on repeat. Or do you go out on weekends? Maybe you whip up something special and a little more time-consuming than your typical weekday rotation.

Our current routine is to have something fancy one day of the weekend and then a typical breakfast item on the other day. They still follow the standard formula of offering multiple food groups so that sense of balance is never altered. For example when we have donuts I’ll whip up a really delicious smoothie or yogurt parfait to complement them – not crazy sweet, loaded with fruits and/or veggies and yogurt for protein and fat. This way we aren’t ravenous or dragging in a matter of minutes because our blood sugar has tanked.

Another big piece of our weekend is a meal plan, a ‘must get’ list and a grocery run. I enjoy going to the grocery store but some weekends I just am not interested and I put it off as long as possible.

I’ve found that I spend an insane amount of time deciding on a menu and sorting through what we have vs need and then making our list. I’m certain it takes longer because I’m often distracted by a little one who wants more quality time with his momma or dogs that need belly rubs. But it was getting really frustrating.

I’m currently testing out a system for longer meal plans that enable me to spend less time each week planning and more time doing or enjoying quality time with my family. Either way the longer the time between our grocery shops the more interesting or inventive the meals. These meals fall into three categories:

  • – epic failure
  • – meh – they’re uninspired but it was hot, sort of flavorful and filled us up
  • – evil genius, out of the park home run

Enter the breakfast nachos… most certainly in the evil genius category. Our fridge and pantry were pretty empty. I knew I had eggs and cheese but no bread for toast. So I went digging for some other carb substitute. Hello lime-seasoned tortilla chips!!! And a dream was born. I was lucky enough to find half of an orange bell pepper, a couple Campari tomatoes, an avocado and a bit of taco sauce. In other words, the stars aligned, the angels sang and the toddler conquered.

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  • Author: feedingbliss


  1. 1 tablespoon butter
  2. 6 eggs
  3. 1/2 bag tortilla chips *I used the lime ones from Trader Joe’s
  4. 1/2 bell pepper, diced
  5. 1/2 cup diced tomatoes
  6. 1 avocado, diced
  7. 1/2 cup shredded cheese
  8. Optional taco sauce


  1. Preheat broiler and line cookie sheet with aluminum foil.
  2. Heat sauté pan over medium high heat. Melt butter to coat bottom of the pan.
  3. Crack eggs into pan and use spatula to break yolk and scramble. Cook for 2-3 minutes then add in 1/4 cup shredded cheese. Continue to stir until eggs are cooked through and cheese is melted.
  4. While eggs cook, arrange tortilla chips along the cookie sheet. Top with remaining 1/4 cup cheese. Place under broiler for about 4-5 minutes until the cheese is melted and the chips are warmed.
  5. Remove pan from broiler and top chips with eggs and vegetables. Optional drizzle of taco sauce over the top.
  6. Dig in!!

Want more ideas for how to make feeding your family easy this holiday season and beyond? Grab my latest book Blissful Meals Holiday Guide

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