Loaded Breakfast Nachos
- Lisa Wright Burbach
- 2 days ago
- 3 min read
The Ultimate Morning Nacho Mashup!
Nachos… for breakfast? YES, please. This recipe is equal parts satisfying, savory, and flexible — perfect whether you're looking for a plant-based brunch option or something heartier with meat. Inspired by bold Southwest flavors and topped with a zesty homemade cilantro ranch, this one is going to be on repeat.
Why You’ll Love This Recipe
Versatile: Choose soyrizo for a plant-powered boost or go with ground beef, turkey, or chorizo if that’s more your style.
Easy to Customize: Layer it up with what you love — avocado, salsa, even a fried egg on top!
Meal Prep Friendly: Prep the ranch and meat mixture ahead of time for a quick morning meal.
Ingredients
Tortilla Chips
Baked tortilla chips (store-bought or homemade)
Cilantro Ranch
1/2 tsp dried dill
1/2 tsp dried parsley
1/2 tsp dried basil
1/3 cup mayo (vegan or regular)
2 Tbsp milk or creamer (plant-based or dairy)
1 Tbsp cilantro, finely chopped
"Meat" Mixture – Choose Your Style
Plant-Based Option:
6 oz soyrizo - we love the one from Trader Joe's
Meat Option:
6 oz ground chorizo
For Both Options:
1/4 red onion, finely chopped
1/2 green bell pepper, finely chopped
1 jalapeño, finely chopped (optional for heat)
1/2 tsp smoked paprika
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
Sea salt and black pepper, to taste
Nacho Layers
1/2 can refried beans
1 bottle Just Egg or 2–3 real eggs, scrambled
Black salt (optional, for eggy depth in plant-based version)
1 big handful spinach, chopped
Optional toppings: avocado, lime juice, fresh cilantro
Directions
1. Make the Cilantro Ranch
In a small bowl, whisk together dill, parsley, basil, mayo, and milk. Stir in chopped cilantro. Adjust the consistency with more milk if needed. Refrigerate until ready to use.
2. Warm the Refried Beans
In a small saucepan, gently heat the beans over low. Add a splash of water if needed to thin them to your liking. Keep warm.
3. Cook the Meat or Soyrizo
Heat a large skillet over medium. Sauté onion, bell pepper, jalapeño, and spices for about 3–4 minutes until fragrant.
If using meat: Add ground chorizo and cook until fully browned and cooked through, breaking it apart with a spatula.
If using soyrizo: Crumble it into the pan and heat through, stirring occasionally.
4. Cook the Eggs
Push the meat mixture to one side of the pan. Pour in your Just Egg or scrambled eggs. Add black salt if using. Scramble until just set.
5. Add the Spinach
Toss the chopped spinach into the pan and stir everything together until the spinach is wilted. Remove from heat.
6. Assemble the Nachos!
Lay a generous handful of tortilla chips on a serving plate or tray. Spoon on the warmed beans, then top with the meat and egg mixture. Drizzle with cilantro ranch, then finish with avocado slices, lime juice, or fresh herbs if desired.
Pro Tips
Make it crispy: Pop the assembled nachos under the broiler for 2–3 minutes for a melty, golden finish (especially great if you add cheese).
Add heat: Want it spicy? Top with hot sauce or sliced pickled jalapeños.
Entertain with ease: Double the recipe and turn this into a brunch board for friends or family.
Final Thoughts
Whether you're meat-loving, plant-based, or somewhere in between, these breakfast nachos are here for you. Delicious, colorful, and packed with protein and greens — this is one of those feel-good meals you’ll crave again and again.
Let me know if you try it — and don’t forget to tag me if you share a photo of your creation!
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