Bacon, Egg and Cheese Nachos
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 870
- Total Fat
- 49 grams
- Saturated Fat
- 13 grams
- Cholesterol
- 227 milligrams
- Sodium
- 1750 milligrams
- Carbohydrates
- 83 grams
- Dietary Fiber
- 13 grams
- Sugar
- 3 grams
- Protein
- 30 grams
- Total: 35 min
- Active: 35 min
Ingredients
6 slices thick-cut bacon, diced
1 16-ounce can refried beans
3/4 cup red enchilada sauce
12 ounces tortilla chips
4 ounces cotija cheese, crumbled
4 large eggs
Kosher salt and freshly ground pepper
2 scallions, sliced
1 avocado, diced
1 lime, cut into wedges
Directions
- Preheat the oven to 400 degrees F. Cook the bacon in a large nonstick skillet over medium-high heat until crisp, about 8 minutes. Remove to a paper towel–lined plate with a slotted spoon. Pour off all but 2 tablespoons bacon fat and set the skillet aside.
- While the bacon cooks, combine the refried beans and 1/2 cup water in a small saucepan and cook over medium heat, stirring occasionally, until smooth and warmed through, about 5 minutes. Heat the enchilada sauce in another small saucepan over medium heat until just bubbling, 3 to 4 minutes.
- Spread the tortilla chips in an even layer on a rimmed baking sheet. Top with the beans, half of the enchilada sauce and half of the cheese. Bake until the chips are toasted and all the ingredients are hot, 8 to 10 minutes.
- Meanwhile, heat the reserved bacon fat over medium-high heat. Add the eggs and cook until the whites are set but the yolks are still runny, about 4 minutes. Season with salt and pepper.
- Remove the nachos from the oven and top with the fried eggs, the remaining enchilada sauce and cheese, the bacon, scallions and avocado. Serve with the lime wedges.