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Breakfast Nachos

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  • Level: Easy
  • Total: 25 min
  • Active: 20 min
  • Yield: 8 to 10 servings
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8 homemade or thawed frozen waffles, cut into triangles (like tortilla chips)

1 pound breakfast sausage, casings removed and meat crumbled

1 tablespoon olive oil

6 large eggs

Kosher salt and freshly ground black pepper

1 tablespoon maple syrup 

2 cups shredded sharp Cheddar

1 avocado, thinly sliced 

1/2 cup quartered cherry tomatoes 

3 scallions, white and light green parts only, thinly sliced 

1 jalapeno, thinly sliced 

1/4 cup chopped fresh cilantro 

Hot sauce, for serving, optional

Sour cream, for garnish 


  1. Preheat the oven to 350 degrees F.
  2. Put the waffle triangles on a rimmed baking sheet and bake for 5 to 7 minutes to dry out a bit. Remove from the oven and turn on the broiler. 
  3. Cook the sausage in a large nonstick skillet over medium-high heat, breaking up any big chunks with the back of a wooden spoon, until browned and cooked through, about 5 minutes. 
  4. Heat another large nonstick skillet over medium heat. Swirl in the olive oil. Crack the eggs into individual bowls. Add the eggs side by side in the pan. Cook until the outer edges turn opaque, about 1 minute, then cover, lower the heat and cook for 4 minutes. If you want a medium yolk, cook for 5 minutes. Season with salt and pepper to taste.
  5. Top the waffles with the sausage, drizzle with the maple syrup and cover with the cheese. Cook under the broiler until the cheese has melted completely, about 2 minutes. 
  6. Top the nachos with the cooked eggs, avocado slices, tomatoes, scallions, jalapeno and cilantro. Serve with hot sauce if desired and garnish with sour cream.