|Prep Time:||Cook Time:||Total Time:||Servings:|
|25 minutes||15 minutes||40 minutes||6 people|
- 12 ounces breakfast sausage links
- 6 ounces Xochitl Thin and Crispy Corn Chips
- 2 cups grated pepper jack cheese
- 1 cup grated Mexican blend cheese
- 6 large eggs
- Kosher or fine sea salt
- Black pepper
- ¼ cup crumbled queso fresco
- ½ cup Xochitl salsa of choice
- 1 avocado , diced
- 2 tablespoons fresh cilantro leaves
▢ Preheat the oven to 350 degrees.
▢ Cook the breakfast sausage according to package directions. Slice into coins and keep warm.
▢ Layer the chips into a large cast iron skillet or 9 by 12 inch baking dish. Top with the pepper jack and Mexican blend cheeses. Bake for 5 minutes or until the cheese has melted.
▢ While the chips are in the oven, scramble the eggs with a pinch of salt and pepper. Melt the butter in a small skillet over medium heat. Add the eggs and cook, stirring occasionally, until set to your liking.
▢ When the chips are done, scatter the sausages over the top, spoon on the eggs, top with the queso fresco, salsa, avocado, and cilantro. Serve immediately.
“Breakfast doesn’t always have to be so traditional. Eggs, bacon and toast can step aside sometimes and allow for something fun and creative in the morning, like these Gluten-Free Breakfast Nachos.”Simply Gluten Free Magazine
Salted Corn Chips