Breakfast Nachos Recipe

Fry the Tortillas

In a large frying pan, heat vegetable oil over medium heat. Fry each corn tortilla until golden and crispy, about 2-3 minutes per side. Remove and drain on paper towels.

Whisk and Cook

In a bowl, whisk together eggs, milk, salt, and pepper. In a non-stick skillet, melt butter over medium heat. Pour in the egg mixture and gently stir until the eggs are soft and slightly runny. Remove from heat.

Fry Bacon

In a skillet over medium heat, cook the bacon slices until crispy, about 5-7 minutes. Remove from the pan and chop into small pieces.

Make the Gravy

In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until bubbly. Gradually whisk in milk until smooth. Continue cooking until thickened, about 5-7 minutes. Season with salt and black pepper.

Layer the Ingredients

On a large serving platter, layer the crispy corn tostadas with scrambled eggs, chopped bacon, and pour the gravy over the top. Sprinkle shredded queso cheese, pico de gallo, and drizzle with guajillo aioli. Finish with a sprinkle of Tajín seasoning to taste.