Breakfast Nachos

Breakfast Nachos are loaded with scrambled eggs, sausage, beans, and melty cheese. Just add your favorite toppings, and breakfast is served! PRINT THE RECIPE HERE: https://barefeetinthekitchen.com/brea... INGREDIENTS 12 ounces tortilla chips 1 pound breakfast sausage 8 large eggs 2 tablespoons water ¾ teaspoon kosher salt ½ teaspoon freshly ground black pepper ¼ teaspoon granulated garlic or garlic powder 1 tablespoon butter 1½ cups chili beans 16 ounces freshly shredded pepper jack Colby jack or Monterey jack cheese ¼ cup fresh cilantro finely chopped 4 green onions sliced thin OPTIONAL TOPPINGS salsa or pico de gallo sliced jalapeños avocado sliced thin sour cream INSTRUCTIONS Preheat the oven to 400°F. Line a baking sheet with aluminum foil and spread the tortilla chips across it. Set aside. Warm a large skillet over medium-high heat and add the sausage. Cook and crumble the sausage until it is uniformly browned and no longer pink in the center. Transfer the sausage to a medium-size bowl and drain any excess grease from the skillet. While the sausage is cooking, combine the eggs, water, salt, pepper, and garlic in a small bowl and whisk to combine. Set aside. When the sausage finishes cooking, add a tablespoon of butter to the empty skillet over medium-low heat. Pour the eggs into the melted butter and cook over medium-low heat, gently scrambling them as the cook. Let them cook without messing with them too much. When the eggs are barely solid and still a bit wet, transfer them to the bowl with the sausage. You want to avoid overcooking them, because they will finish cooking in the oven and you don't want them to overcook. Start assembling the nachos by sprinkling about a third of the cheese over the tortilla chips. Evenly distribute the sausage and eggs over the chips. Top evenly with the beans. Sprinkle generously with the remaining cheese. Bake for about 3-5 minutes, just until the cheese melts. Serve the nachos hot with the toppings of your choice.