Breakfast Nacho’s

I recently saw a recipe for breakfast nacho’s and knew my family would love it. I did change a number of the original ingredients because my family really likes bold flavors.  This recipe is very easy to change to suit the tastes of your family. We also did a Mexican take on this. using chorizo, adding peppers and onions to the scrambled eggs and serving salsa and sour cream! This will easily feed a hungry family of four. Did I also mention I served this for dinner! When Mr. MCYM travels we often make breakfast for dinner and this will be in our rotation often! I know I’ll be making it for Jim very soon!

NOTE- you can cook and crumble the sausage early to make for a fast breakfast or dinner. Store in fridge until ready to use.

INGREDIENTS
8 frozen waffles
1 pound “hot” Jimmy Dean sausage (crumbled and cooked through)
1/4 cup maple syrup (more for serving)
1 cup shredded cheddar cheese
1 cup Monterey Jack cheese
6 eggs (scrambled, cooked and seasoned with salt and pepper)

DIRECTIONS
Turn your oven to broil with the oven rack being in the top 1/3 of the oven, leaving the oven door slightly ajar. Toast the waffles, being careful not to toast too much as they will crisp more in the oven. When the waffles are toasted, cut each waffle into four pieces and place on a baking sheet. Top with the cooked crumbled sausage, drizzle with maple syrup and top with the cheddar and Monterey Jack cheese. Broil for 3-4 minutes or until the cheese is melted. Remove from oven and top with the scrambled eggs. Serve with more maple syrup if desired. Serve immediately.

Enjoy!