Breakfast Nachos

• 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.