Breakfast Nachos

This recipe came about through a bunch of errors… first I made dinner and it was awful. It just didn’t turn out at all. It happens, but not often. So I tried to order take out… couldn’t get the order to go through. Okay, plan C… “let’s have eggs!”. I opened the egg carton, only two left. This led to a hurried search of the pantry, fridge and freezer. Frozen breakfast sausage, cheddar cheese and tortilla chips. Okay, let’s give it a go…

WOW. This turned out so well! Who knew breakfast sausage would make chips and cheese so awesome? No other seasoning needed! My kids have been requesting this every day since I threw it together! Couldn’t be easier and I used items I always have on hand. WIN! You could go the extra mile and add some scrambled eggs on top, but we like it just the way it is!

Breakfast Nachos

  • Servings: 6-8
  • Difficulty: easy
  • Print


  • 12oz Bag of your favorite tortilla chips
  • 1 8 Oz bag of shredded sharp cheddar (I like Tillamook)
  • 1 Box of Jones Breakfast sausage links (Feel free to use your favorite, I grew up on Jones. All natural and gluten free, perfect weekend treat!)
  • Your favorite nacho toppings – sour cream, diced tomatoes, sliced avocado, etc


  1. Preheat oven to 450. Line a baking sheet with parchment paper.
  2. Cook sausage as instructed on the package. When cooked, slice in to half inch rounds.
  3. Spread half the bag of chips evenly on to the baking sheet. Top with half the sliced sausage and half of the cheese.
  4. Top with the rest of the tortilla chips; then the remaining sausage and cheese.
  5. Place in the preheated oven. Cook until the cheese melts and gets a little bubbly.
  6. Remove from oven. I typically pull the whole batch of nachos off the cookie sheet by picking up the parchment and placing on a large wood board. Then top with sour cream, avocado, tomatoes etc. Enjoy!

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