4 Ingredient Breakfast Nachos

Happy Monday! I think this is the first Monday in a looooooong time that I’ve woken up in a good mood. I’m giving the weather credit today, because after weeks of 12°F weather, it’s going to hit 50 today. 50!!! Goodbye snow and ice; hello spring time! Let’s just hope this weather holds out for awhile…my birthday is next week, and I’d like to do able to wear something other than my winter boots to celebrate. Just think warm thoughts…

I think I may have mentioned that I’m currently in my busiest time of year. I’m working on recital, which means I’m almost always doing 20 things at the same time: choreography, class planning, headpiece hunting, costume exchanges, props making, keeping track of dancers with quick changes…you name it, it’s on my radar right now. Plus, preschool on top of that. (Three year olds are weepy this time of year!) I’m also choreographing a musical for one of the local high schools, so my Friday afternoons and evenings are spent in rehearsals, and my free time at home is devoted to more choreography. Needless to say, I needed a short break from the crazy this weekend, so I gave myself permission to do what I wanted, which involved binge-watching “Parenthood,” starting a new book (which I ended up giving up on), and taking a 2 mile walk on Saturday. I’ve also decided that Friday nights are “no cooking” nights until the musical is over, so this weekend, I ordered in Mexican. I ended up with a half bag of tortilla chips and a giant bowl of guacamole after it was all said and done, so those became my inspiration behind my recipe today. Yes, nachos for breakfast. Yes, I’m serious.

Cooking for Beginners: 4 Ingredient Breakfast Nachos

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What I’m Listening To: “Lips Are Movin” by Meghan Trainor

Ingredients (makes 2 servings)

-2 handfuls of tortilla chips

-1/4 lb. ground chorizo (check the meat counter at your grocery store)

-3 eggs

-Queso fresco

Preheat the oven to 200°F. Place the tortilla chips on a baking sheet in a single layer and put in the oven to warm.

In a large skillet, cook the chorizo over medium-high heat. When the sausage has browned, crack the eggs and pour directly into the skillet, stirring immediately to break the yolks. Continue stirring until the eggs are scrambled and cooked through. Remove the baking sheet from the oven and top immediately with the chorizo and eggs. Top with queso fresco and serve with salsa, guacamole, or Greek Yogurt.

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Baked Eggs in Tomato and Cream Sauce

Happy Tuesday, friends! Is it just me, or is this week already feeling long? It took me 15 minutes to pull myself out of bed this morning! Ok…that’s a lie. It was 30. 30 minutes to drag my sleepy butt out of bed. Oy vey. If only every day was Saturday… But, never fear! I have something to (hopefully) pull you and me both out of this rut, and start the rest of your week off right!

Now, let me start by saying: I am not a breakfast fan. It just bores me, and it’s not as fun as the other meals. I don’t particularly like cereal, and I don’t like enough kinds of fruit to do smoothies. But this recipe, I like. This recipe could turn me into a breakfast enthusiast! I’ve done some small tweaks to the original recipe I found; specifically, adding the herbs directly into the the sauce, rather than sprinkling on top. I think this really rounds out the flavor of the dish, but feel free to try on top as well! Warning: this recipe is not pretty, no matter how many times I make it. Don’t be turned off by the pictures. I promise it’s delicious!

Baked Eggs in Tomato and Cream Sauce

Adapted from: Fork Knife Swoon


What I’m Listening to: Birds chirping (because when was the last time that happened?)

Ingredients (makes 1 serving)

-cooking spray

-8 oz tomato sauce

-1 1/2 tbsp whipping cream

-1 clove of garlic

-1/4 tsp dried oregano

-1/4 tsp dried basil

-2 eggs

-shredded parmesan cheese

-salt and pepper

Preheat the oven to 400, then go make yourself busy. It takes about 5 minutes to throw all the ingredients together, and you want to make sure your oven fully preheats, or you’ll have some very runny eggs.

When your oven is ready, spray a small oven-safe bowl or casserole dish with cooking spray. Pour in the tomato sauce. Gently mix in the garlic, basil, and oregano.




I swear by this stuff! It makes prep time go much faster and it lasts a long time.

Drizzle the whipping cream over the sauce. Crack the eggs directly into the dish.

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At this point, I sprinkle salt and pepper over the top, then finish by adding parmesan cheese.


Bake in the center of the oven for 15-20 minutes. I like my eggs to have the consistency of a hard-boiled egg, so I sometimes keep them in the oven a little longer. If you are unsure if your eggs are ready, slide a spoon under the cheese and lift. If your eggs are still runny, you’ll know! Serve with toast and a glass of orange juice. Enjoy!


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