I’ve always been a savory kind of breakfast person. I’ll happily eat noodles, tacos, leftover cold steak, pizza, or breakfast sandwiches first thing in the morning. I prefer sweet things a little bit later in the day. So I often prepare dinner with half a mind to breakfast the next morning. When I’m wandering around the kitchen in the early hours, I want something delicious that does not require too much work.
Nachos are easily some of my favorite leftovers. They’re meant to be used for breakfast in Chilaquiles. Okay, well, maybe technically you’re supposed to use freshly fried tortilla chips, but trust me here, leftover nachos are awesome. Layer them in a baking dish with whatever useful garnishes you find in the fridge. In this case, I used leftover Brussels sprouts and salsa. Crack in a few eggs, and bake in a hot oven for about 20 minutes. Some of the chips crisp up while others soften and absorb the cheese and sauce. The eggs bind everything together and, here, the Brussels sprouts added some texture and a sweet, earthy flavor to the dish. It took about five minutes to put together before sliding the pan into the oven, and it was the perfect weekend breakfast.
About the Author
