Bacon and egg nachos

By Matt Basile
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  • 1 bag tortilla chips
  • 2 bags Tex mex cheese
  • 2 eggs
  • 1 pack bacon
  • 250 milliliters sour cream
  • 2 tomatoes
  • 1 red onion
  • 1/4 chopped cilantro
  • Juice from 2 limes


  1. Spread chips on a circular tray and add a layer of cheese, add another layer of chips and more cheese, another layer of chips and more cheese. 
  2. Bake at 350F until all cheese is gooey and melted. While baking, cook bacon in a non-stick pan on high for about four minutes per side. Remove from pan and cook eggs in bacon fat on medium heat for about five to six minutes until egg whites have fully cooked through. Dice tomatoes and onions and mix with cilantro, salt and juice from limes. Remove nachos from oven and cover with bacon and pico and sour cream and top with fried eggs. 


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