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Bacon Breakfast Nachos

Bacon Breakfast Nachos

Turn an all-time favorite appetizer into a breakfast hit.

Gluten Free:
Serving Size:
Total Time:
Under 30 Minutes
Preparation Time:
Under 15 minutes
Preparation Method:
Bake , Stove-Top
Meal Occasion:
Level of Difficulty:
Rate this recipe: Rating: 5 (3 votes cast)


This recipe is recommended for 8 servings
  • 6 (8-inch) whole wheat flour tortillas
  • 8 slices JENNIE-O® Extra Lean Turkey Bacon, thinly sliced
  • 1 cup pasteurized egg product
  • 1 cup canned black beans, drained and rinsed
  • 1 cup diced red and yellow bell peppers
  • 1 cup shredded reduced-fat Colby Jack cheese
  • 1 medium tomato, diced
  • 1/2 cup diced avocado
  • Jalapeño pepper rings
  • CHI-CHI'S® Thick 'n Chunky Salsa
  • Plain yogurt, drained


  1. Heat oven to 400°F.
  2. Cut tortillas into wedges; place on baking sheet. Lightly coat tortillas with cooking spray. Bake tortillas 12 to 14 minutes or until crisp.
  3. Meanwhile, generously coat large nonstick skillet with cooking spray. Add bacon; cook, stirring frequently, until bacon is lightly browned and crisp. Remove bacon from skillet.
  4. In same skillet, cook egg product until scrambled. Top tortilla wedges with scrambled eggs, bacon, beans, bell peppers and cheese. Bake 5 minutes or until cheese is melted. Remove nachos from oven; top with tomato and avocado. Serve with jalapeño pepper rings, salsa and yogurt, if desired.