Lake Life and Breakfast with a Twist

Summer in my household, as a lot of you know, is spending time at our lake home on Lake Poinsett in South Dakota. It is my happy place— the place I go to unwind. Peace and water to wake up to every morning.

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We spend time fishing, boating, and huddling around the campfire in the evenings.

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Friends and family making moments and making memories. For me, part of that happiness is spending time in the kitchen preparing food. It is how I express my love and gratitude for the people most important in my life. And I love it.

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Breakfasts are always a big deal. And why wouldn’t they be?! So many ways to get creative and fill bellies after a peaceful night of sleep next to the water.  For my kids if I mention anything that has Mexican chorizo in it I usually get a unanimous  “YES”. So with that in mind, I decided this past week to veer off the usual breakfast burrito path and on to a sheet pan. A sheet pan full of the most mouth-watering, take-your-breath-away breakfast “nachos”! But where will I begin?? Let me tell you...

I began with the chips. Layer a pan full of your favorite crispy tortilla chips, and don’t be shy. I’ll have lots of amazing toppings to layer on no doubt. Be sure you add any of your favorite family ingredients in case I forgot! ;) So what goes on next?!! Just wait and see. Recipe and pictures are included below... 

Hearty Breakfast Nachos

Ingredients:

1 bag of your favorite tortilla chips

Mexican pork chorizo 

1/3 cup Onion, chopped

1/2 red or yellow bell pepper

1 lb. potato, diced

1 jalapeño (or more if you want spicier!)

1 jar Queso

8 oz. Pepper jack cheese, shredded

1 can Smooth refried beans

6 Eggs, scrambled 

Toppings:

Avocados, chopped

2 dollops Sour cream

1 jalapeño, chopped

Sliced green onions

Set oven to 350°F. Layer a cookie sheet with the tortilla chips and set aside. In a large skillet, cook your chorizo until done. Drain the chorizo, leaving oil in the pan. Set aside. Over medium heat, add your diced potatoes to the pan. Sauté and cover, stirring occasionally until ends start to brown. Add your onion, bell pepper, and jalapeño. Sauté all together until your veggies are tender crisp. Let cool slightly. In another skillet add a tbsp. of butter and scramble your eggs until just set. Season with salt and pepper. Warm your refried beans in the microwave to get smooth and easy to dollop.

Now, start layering your ingredients on top of your chips. Start with your shredded jack, then refried beans, then your potato veggie mixture. Add your queso, then your chorizo. Place in oven until all your ingredients are melted and hot, about 10-15 min. Once done, take out of oven and top with your scrambled eggs/and or a fried egg for those living on the edge! Add the rest of your toppings, and you are ready to serve with your favorite salsa or hot sauce!

Leftovers are also amazing to reheat! Almost like chilaquiles!

I hope you all enjoy. Thanks for stopping by!

xoxo,

Paula