Rise and shine with our delicious breakfast twist on nachos! Loaded with scrambled eggs, bacon, and creamy Juanita’s Hot & Spicy Nacho Cheese sauce, this recipe is sure to be a crowd-pleaser. Top it off with diced avocado, thinly sliced onions, and a dollop of sour cream for the ultimate breakfast nachos experience.

• 1 15 oz. can Juanita’s Hot & Spicy Nacho Cheese sauce
• 8 large eggs
• 7 tbsp milk
• 8 slices of bacon, diced
• 1 small onion, sliced
• 13 oz bag of tortilla chips
• 1 small avocado, diced
• 1 tbsp Southwest seasoning
• 4 tbsp sour cream, thinned with
• 1 tbsp milk

STEP 1

Preheat the oven to 400 degrees Fahrenheit.

STEP 2

In a small sauté pan, cook the diced bacon over medium heat until almost crispy. Remove the bacon from the pan and set it aside. Reserve some of the bacon grease to cook the eggs.

STEP 3

In a small saucepan, heat Juanita’s Hot & Spicy Nacho Cheese sauce until it is creamy and smooth.

STEP 4

On a foil-lined sheet pan, place half of the tortilla chips and top with the cooked bacon and sliced onions. Spread half of the cheese sauce over the chips, then add the remaining chips and cheese sauce. Bake the nachos for 10 minutes or until the cheese sauce is bubbling. While the nachos are baking, scramble the eggs in the sauté pan. Once the eggs are fully cooked, remove them from the heat and add them to the top of the nachos. Top the eggs with diced avocado and drizzle with thinned sour cream. Serve hot and enjoy!

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