Shrimp Nachos

These shrimp nachos are bursting with flavor, starring juicy seafood and a confetti of toppings! They’re a fun appetizer or…

A Couple Cooks – Recipes worth repeating.

These shrimp nachos are bursting with flavor, starring juicy seafood and a confetti of toppings! They’re a fun appetizer or simple dinner.

Shrimp nachos

It’s hard to find someone who will turn down nachos, and here’s a fun variation starring our favorite seafood: Shrimp Nachos! We’re big fans of this succulent seafood, and it makes the best fun appetizer or simple dinner atop crunchy tortilla chips with a confetti of colorful toppings. You don’t even need to cook the shrimp separately: throw them on top of the chips and bake! We love these for dinner with a good margarita, and our son gobbles them up too.

Ingredients in shrimp nachos

Nachos are always a hit, so if you’re a shrimp fan, they’re even better with juicy seasoned shrimp! Just like sheet pan nachos, you can throw everything onto a baking sheet, then throw on toppings once the shrimp is cooked through. The best part about it all is the toppings, of course! But here’s what you’ll need for the base recipe:

  • Medium shrimp
  • Olive oil
  • Cumin, smoked paprika, garlic powder, onion power, and salt
  • Refried beans
  • Pico de gallo
  • Corn chips
  • Mexican blend or Colby Jack cheese
Shrimp nachos

Best chips to use for nachos

Of course, you can use any type of chips you like for these shrimp nachos! But we’ve found there are a few things to look for to have the best experience:

  • Avoid the very thin chips. These get soggy and tend to break when loaded with nacho toppings.
  • Look for organic chips with a short ingredient list. Grab organic corn chips that have only 3 ingredients: corn, oil, and salt! Check the back of the package.

Tips for buying shrimp

There’s also a lot of variation when it comes to buying shrimp for this recipe! There are many different sizes and types of shrimp that you can buy at the store. Here’s what we recommend here:

  • Medium shrimp: Medium shrimp is our favorite size for a dish like this, though you could also use small shrimp if you prefer. Medium is labeled as 41 to 50 count (the number of shrimp per pound).
  • Wild caught: Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.
  • Peeled and deveined: Tail on shrimp looks nice, but it’s too hard to eat for nachos. Use fully peeled shrimp for the best experience.
  • Fresh or frozen: Frozen shrimp can be as high quality as fresh, if it’s frozen as soon as it’s caught. Make sure to thaw the shrimp before you start!
Shrimp nachos

Shrimp nachos toppings

The best part of shrimp nachos? The tasty toppings! You can make or break your nachos with the toppings you choose. They’ve got to add great flavor but also have a variety of color and texture! Here’s what we think are absolutely

  • Pico de gallo: use purchased or substitute salsa
  • Corn: canned corn adds sweet pops of flavor
  • Red onion: we like the purple color that it adds to the mix
  • Green onions: the onion-y flavor and bright green color are essential
  • Black olives: They’re optional, but give a fun Tex Mex vibe
  • Sour cream: Sour cream is an absolute must! Serve on the side if you’re serving for a crowd. For vegan and dairy free, use cashew cream.
  • Cilantro: You can go either way, but we’re cilantro people over here
  • Jalapeño peppers: If you like heat, pickled jalapeños are perfection
  • Guacamole: Same idea: feel free to serve on the side for dipping, or dollop on the entire pan

Ways to serve them

We like to serve these shrimp nachos as a simple dinner recipe, along with a tasty margarita recipe or Mexican-style green salad. But they also work as a fun appetizer! The hard part about serving nachos as part of an appetizer spread is that they do become soggy over time. We suggest serving them as fresh from the oven as possible. They’re great for a 4 to 6 person dinner party as a starter, and maybe less suited for an appetizer table where they’ll sit out for hours.

Shrimp nachos

More shrimp recipes

These shrimp nachos are a fun way to eat this succulent sea food! Here are a few more great shrimp recipes we love:

This shrimp nachos recipe is…

Gluten-free and pescatarian.

Print
Shrimp nachos

Shrimp Nachos


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 6

Description

These shrimp nachos are bursting with flavor, starring juicy seafood and a confetti of toppings! They’re a fun appetizer or simple dinner.


Ingredients

For the shrimp

  • 1 pound medium shrimp, deveined (tail on or peeled, wild caught if possible)
  • 1 tablespoon olive oil
  • 1 teaspoon each cumin and smoked paprika
  • ½ teaspoon each garlic powder and onion powder
  • ½ teaspoon kosher salt

For the nachos

  • 15-ounce can refried beans
  • 1 cup salsa or pico de gallo, divided
  • 6 ounces organic corn chips (approximately 1 sheet pan)
  • 2 cups shredded Colby Jack or Mexican blend cheese (or Vegan Nacho Cheese for dairy free)
  • ¼ cup canned corn, drained
  • 2 tablespoons minced red onion
  • 1 green onion, thinly sliced
  • 1 tablespoon cilantro, chopped
  • 1 handful sliced black olives (optional)
  • 1 jalapeño pepper, thinly sliced or ¼ cup pickled jalapeños
  • Sour cream, for garnish (optional)
  • Guacamole, for garnish (optional)

Instructions

  1. Preheat the oven to 400°F.
  2. In a medium bowl, stir together shrimp with the olive oil and seasonings.
  3. Mix the refried beans with ½ cup of the pico de gallo. Taste and add a few pinches kosher salt if desired.
  4. Line a standard-sized baking sheet with parchment paper. Place the chips in a single layer on top (to avoid soggy chips, you can also pre-bake them for about 3 minutes until they are toasted and fragrant). Add a sprinkle of cheese (this also helps to keep them less soggy). Then add a layer of the beans, then the remaining cheese and shrimp. Bake 5 to 10 minutes until the cheese melts and shrimp are opaque and cooked through, then remove from the oven (or until the internal temperature of the shrimp is 120°F when measured with a food thermometer).
  5. Top the nachos with the remaining ½ cup pico de gallo, then add the corn, red onion, green onion, cilantro, black olives, and jalapeños. Dollop with sour cream and guacamole and serve.
  • Category: Appetizer or Main Dish
  • Method: Baked
  • Cuisine: Tex Mex
  • Diet: Gluten Free

Keywords: Shrimp nachos, shrimp nachos recipe

A Couple Cooks - Recipes worth repeating.

Ultimate Nachos

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Nachos are the BEST! You can enjoy them as an appetizer, snack, serve them up for game day, or even eat them for dinner! They are good anytime of the day (we even make breakfast nachos) and they are always a crowd pleaser. Who doesn’t love nachos? When we make nachos, we go ALL out,…

Chicken Nachos

This is THE BEST chicken nacho recipe! What’s not to love about crispy corn chips loaded with succulent chicken breast and melted cheese?

The post Chicken Nachos appeared first on Budget Bytes.

Sometimes you just need the crunchy, salty, cheesy goodness of chicken nachos. Am I right??? What’s not to love about crispy corn chips loaded with succulent chicken breast and dripping with tangy melted cheese and sour cream? They’re even better with earthy cilantro, creamy avocado, and the gentle heat from fresh jalapeno. Sigh. This is THE BEST chicken nacho recipe! It’s a perfect marriage of texture and umami bombs.

Overhead shot of sheet pan chicken nachos with sliced jalapeño, avocado, and cilantro.

What Should I Put On My Nachos?

I’m going ’88 Bobby Brown here and saying that when it comes to ingredients for nachos, it’s your prerogative. (If you’re not familiar with My Prerogative, please enjoy three minutes of 80’s perfection.) This recipe uses chicken, fresh jalapeño, cilantro, green onions, and avocado. Some other excellent choices are:

What Cheese Is Best For Nachos?

Not all cheeses melt well. So if you’re looking for an ooey-gooey cheese pull, opt for any combination of cheeses listed below. And if you can, shred your own. The additives in pre-shredded cheeses can prevent them from softening when heated.

  • Cheddar
  • Monterey Jack
  • Pepper Jack
  • Mozzarella
  • Queso Asadero
  • Queso de Oaxaca
  • Queso Quesadilla
  • Queso Chihuahua

All that being said, I still love a sprinkle of Queso Fresco all over my nachos. It doesn’t melt, but it is sooo YUMMY.

Forty five degree angle shot of sheet pan chicken nachos with sliced jalapeño, avocado, and cilantro.

What Sauces Go On Nachos?

You can use a simple salsa with nachos or go for something a little more complex. Drizzle it on top of your nachos or serve it on the side in a wide-mouth bowl for easy dunking. I chose a tangy Salsa Verde for this recipe, but a spicy Salsa Roja is just as good. You can also use any of these easy Budget Bytes recipes:

How To Make Perfect Chicken Nachos

  1. Choose a sturdy corn chip. Thicker chips can hold the weight of all of your toppings. A thin chip will break faster than a drama queen on The Bachelor.
  2. Line Your Sheet Pan. Use parchment or aluminum to make clean-up a breeze. Otherwise, you’ll be spending your night scrubbing burnt cheese.
  3. Layer your nachos. Put toppings on the first layer and then repeat. That way, you lessen the chance of getting a naked chip, i.e., the biggest nacho foul ever.
  4. Pre-cook your meat. Nachos should only be in the oven long enough to melt the cheese, which isn’t long enough to cook raw meat. Cook chicken ahead of time or opt for pre-cooked rotisserie chicken.
  5. Chop toppings into small dice. You want to get a bite with all of your carefully selected flavors. That will only happen with small chunks of meat and veggies. 
Close up of a chicken nacho chip with a touch of sour cream.
Overhead shot of sheet pan chicken nachos with sliced jalapeño, avocado, and cilantro.
Print

Chicken Nachos

This is THE BEST chicken nacho recipe! What's not to love about crispy corn chips loaded with succulent chicken breast and melted cheese?
Course Appetizer, Dinner, Lunch
Cuisine Mexican
Total Cost ($12.68 recipe / $1.58 serving)
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 servings
Calories

Ingredients

  • 3 tsp taco seasoning $0.21
  • 1 lb boneless, skinless chicken breast $2.99
  • 1 Tbsp cooking oil $0.04
  • 15 oz corn tortilla chips (1 large bag) $3.69
  • 2 cups Mexican cheese blend, shredded $2.15
  • 1 jalapeño $0.24
  • 2 green onions $0.23
  • 1/2 cup fresh cilantro $0.23
  • 1 avocado $1.50
  • 1 lime, zested and juiced $0.60
  • 1/2 cup sour cream $0.50
  • 2 Tbsp queso fresco, crumbled $0.25

Instructions

  • Add a rack to the center of your oven and preheat it to 400°F. Pound the chicken breast an inch thick with a heavy skillet. Sprinkle liberally on both sides with taco seasoning.
  • Add cooking oil to a heavy-bottomed skillet set over medium-high heat. Sear the chicken breast for 5 minutes, then flip it and cook for a few minutes more, or until a thermometer reads 165°F.
  • Slice the jalapeño and two green onions. Chop the cilantro. Dice the avocado and drizzle lime juice over it to keep it from browning.
  • When your chicken has reached an internal temperature of 165°F, remove it from the pan and let it rest for five minutes. Chop it into 1/2-inch pieces.
  • Line a sheet pan with parchment paper. Add half a bag of corn chips to the pan. Top with half of the shredded cheese and half of the chopped chicken.
  • Repeat the layering process with the remaining chips, cheese, and chicken. Bake at 400°F until the cheese melts, about 7 to 10 minutes.
  • Sprinkle the nachos with the avocado, jalapeño, green onion, lime zest, and chopped cilantro. Finish with dollops of sour cream and sprinkle with crumbled queso fresco.

See how we calculate recipe costs here.

Overhead shot of sheet pan chicken nachos with sliced jalapeño, avocado, and cilantro.

How to Make Chicken Nachos – Step by Step Photos

Overhead shot of a chicken breast covered in plastic wrap ready to be flattened by a cast iron pan.

Add a rack to the center of your oven and preheat it to 400°F. To ensure your chicken cooks evenly, cover it with a sheet of plastic wrap, and pound it an inch thick with a heavy skillet. Season your breast liberally with 3 teaspoons of taco seasoning.

Overhead shot of a blackened chicken breast in a stainless steel skillet.

Place a heavy-bottomed skillet over medium-high heat. Add a tablespoon of oil. Once the oil is shimmering hot, add the breast. Cook for 5 minutes without moving it to create a thick sear. Then flip it and cook for a few minutes more, or until a thermometer reads 165°F.

Overhead shot of chopped toppings on a white cutting board.

Chop your fresh ingredients: slice one jalapeño, two green onions, a 1/2 cup of cilantro, and dice an avocado. As soon as you dice the avocado, drizzle it with the lime juice to prevent it from turning brown.

Overhead shot of chopped chicken breast on a white cutting board.

When your chicken has reached an internal temperature of 165°F, remove it from the pan and let it rest for five minutes before chopping it into 1/2-inch pieces.

Overhead shot of a hand putting chicken on the first layer of chicken nachos on a sheet pan..

Line a sheet pan with parchment paper. Then, add half a bag of corn chips to the pan. Next, top with 1 cup of shredded cheese. (If you prefer cheesier nachos, double the amount asked for in the recipe.) Sprinkle the chips with half of the chopped chicken breast.

Overhead shot of baked chicken nachos on a sheet pan.

Next, repeat the layering process with the remaining chips, cheese, and chicken. Bake at 400°F until the cheese melts, about 7 to 10 minutes.

Overhead shot of sheet pan chicken nachos with sliced jalapeño, avocado, and cilantro.

Sprinkle the nachos with the diced avocado, sliced jalapeño, 2 sliced green onions, lime zest, and 1/2 cup of chopped cilantro. Finish with dollops of the 1/2 cup of sour cream and sprinkle with 2 tablespoons of crumbled queso fresco. Finally, serve the whole sheet pan of nachos like a party platter and snack on! Ugh. I’m jealous. I want to have these again right now!

The post Chicken Nachos appeared first on Budget Bytes.

Breakfast Nachos

Breakfast nachos are a fun and easy way to change up your breakfast or brunch routine. Plus, the topping options are endless!

The post Breakfast Nachos appeared first on Budget Bytes.

I love doing a big Sunday breakfast or brunch at home. It’s just such a great way to enjoy my day off without spending the money on going out to eat. …And I can do it in the comfort of my pajamas. 😏 But I don’t always have big energy to do a BIG brunch, so these Breakfast Nachos are a fun compromise. They’re definitely a splurge compared to my regular weekday oats, but still super easy. Plus, I can use up whatever ingredients I have left in my fridge as extra toppings! WIN! 🙌

Overhead view of a sheet pan full of breakfast nachos.

What Makes them Breakfast Nachos?

Okay, so these are pretty much just regular nachos but with scrambled eggs on top, but hey, what better excuse to eat nachos for breakfast?? You can make them even more breakfast-y by adding some browned breakfast sausage or crumbled bacon, but I went with a vegetarian nacho this time around.

What Else Can I Add?

I topped my nachos with eggs, cheese, black beans, tomato, onion, jalapeños, and sour cream, but that’s just the tip of the iceberg when it comes to possible nacho toppings. Scan your fridge to see if you have any of these other ingredients to add to your nachos:

Tips for Making Nachos

Nachos seem like a no-brainer, but I’ve got a couple of quick tips to really help take your nachos to the next level.

  1. Use sturdy chips. Avoid “thin & crispy” tortilla chips and go for the kind that are thick and sturdy because they need to be strong enough to lift all those delicious toppings!
  2. Layer the ingredients! There’s nothing worse than getting a chip with no toppings or a chip so loaded that it breaks under the pressure, so layer your toppings for the best chip-to-topping ratio.
Close up overhead shot of breakfast nachos.
Overhead view of breakfast nachos on the sheet pan.

Breakfast Nachos

Breakfast nachos are fun and easy way to change up your breakfast or brunch routine. Plus, the topping options are endless!
Course Breakfast, Brunch
Cuisine American, Southwest
Total Cost $8.04 recipe / $2.01 serving
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 4
Calories 933kcal
Author Beth – Budget Bytes

Ingredients

  • 1 Roma tomato $0.36
  • 1/4 red onion $0.09
  • 1 jalapeño $0.18
  • 1 15oz. can black beans, rinsed and drained $0.79
  • 4 oz. cheddar cheese, shredded $1.25
  • 6 large eggs $1.20
  • 1/4 tsp salt $0.02
  • 1/4 tsp pepper $0.02
  • 2 Tbsp butter $0.22
  • 1 15oz. bag tortilla chips $3.49
  • 1/2 cup sour cream $0.42

Instructions

  • Dice the tomato and red onion. Slice the jalapeño. Rinse and drain the black beans. Shred the cheddar cheese.
  • Preheat the oven to 350ºF. Whisk together the eggs, salt, and pepper in a large bowl.
  • Melt the butter in a large non-stick skillet over medium heat. Once hot, add the whisked eggs and gently stir and fold until the eggs are mostly set, but still slightly wet (they'll finish cooking in the oven).
  • Line a large baking sheet with parchment paper for easy cleanup. Spread half of the tortilla chips over the surface of the baking sheet, then top with half of the eggs, half of the black beans, and half of the shredded cheese.
  • Repeat with a second layer of chips, eggs, beans, and cheese.
  • Bake the nachos in the preheated oven for 5-7 minutes, or until the cheese is melted.
  • Remove the nachos from the oven and top with the remaining fresh ingredients: tomato, onion, jalapeño, and sour cream. Serve hot.

Nutrition

Serving: 0.25batch | Calories: 933kcal | Carbohydrates: 93g | Protein: 31g | Fat: 50g | Sodium: 1249mg | Fiber: 13g
Close up of a chip with toppings.

Love nachos? Check out my Spicy Baked Black Bean Nachos!

How to Make Breakfast Nachos – Step by Step Photos

Tomato onion and jalapeño chopped.

Prep the toppings first, so they’re ready to go when you need them. Dice one Roma tomato, slice one jalapeño, and dice ¼ of a red onion. Rinse and drain well one 15oz. can of black beans. Shred 4oz. of cheddar cheese.

Whisked eggs in a bowl.

Begin preheating the oven to 350ºF. Whisk six large eggs in a bowl with ¼ tsp salt and ¼ tsp pepper.

Lightly scrambled eggs.

Heat 2 Tbsp butter in a large non-stick skillet over medium. Once the skillet is hot and the butter is melted, swirl to coat the surface. Add the whisked eggs to a skillet and let them cook, gently folding and stirring, until they are mostly set, but still slightly wet. Do not cook the eggs fully here because they will cook more when the nachos are in the oven.

tortilla chips on a lined baking sheet.

Line a large baking sheet with parchment paper for easy cleanup. Add ½ of a 15oz. bag of tortilla chips to the baking sheet. The chips do not need to completely cover the surface of the baking sheet.

Eggs, beans, and cheese layered on top of chips.

Add half of the scrambled eggs, half of the drained black beans, and half of the shredded cheddar.

Second layer of chips, eggs, beans, and cheese.

Add a second layer of chips, eggs, beans, and cheese.

Baked nachos on the sheet pan.

Bake the nachos in the fully pre-heated 350ºF oven for 5-7 minutes, or until the cheese is melted.

Finished breakfast nachos with fresh toppings added.

Quickly add your fresh and cold toppings like the tomato, onion, jalapeño, and sour cream (about 1/2 cup total). Serve hot!

Overhead view of breakfast nachos on the sheet pan.

The post Breakfast Nachos appeared first on Budget Bytes.

Breakfast Nachos

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The post Sausage Breakfast Casserole appeared first on Budget Bytes.

My favorite thing to do on the weekend is to have a big lavish breakfast. It’s like my way of celebrating the fact that I’m cozy at home instead of at work. 😄 And since I’m all about savory breakfast dishes, this sausage breakfast casserole is perfect. It’s cheesy, flavorful, filling, and is definitely the easiest option when you’ve got several mouths to feed. Plus, it makes great leftovers in case you want round two for lunch!

Overhead view of a breakfast casserole

What’s with the Tortilla Chips?

A lot of breakfast casserole recipes use bread, like an egg strata, but I like to use tortilla chips in my breakfast casserole. I love the toasty corn flavor they give and I think it gives the casserole a little more texture. I suggest using a thicker tortilla chip for this casserole so it can hold up to the moisture in the casserole.

What Kind of Sausage to Use

I used “country sausage” for this recipe, which is a mild pork sausage. This is the same type of sausage that you’d typically use for sausage gravy. You can also use spicy sausage, if you want your breakfast casserole to have a little kick. Here’s an example of one brand of country sausage you might see at the grocery store.

What Else Can I Add to Breakfast Casserole?

You know how I love my add-ins! Half of the fun of cooking is experimenting with adding other ingredients and toppings to your recipes. here are some other things you can add to your breakfast casserole:

  • jalapeños (pickled or fresh)
  • pickled red onions
  • green onion
  • mushrooms
  • sweet corn
  • hashbrowns
  • crumbled bacon
  • salsa (topping)
  • sour cream (topping)
  • avocado (topping)
one slice of breakfast casserole on a plate in front of the casserole dish
close up overhead view of breakfast casserole

Sausage Breakfast Casserole

This deliciously cheesy sausage breakfast casserole is easy to throw together when you need a filling breakfast to feed a crowd.
Course Breakfast, Brunch
Cuisine American
Total Cost $10.93 recipe / $3.64 serving
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 to 8
Calories 752kcal
Author Beth – Budget Bytes

Ingredients

  • 1 lb. country sausage $3.49
  • 12 oz. frozen peppers and onions $1.25
  • 10 large eggs $2.08
  • 1/2 cup milk $0.20
  • 1/4 tsp pepper $0.02
  • 1/2 lb. tortilla chips* $1.50
  • 8 oz. cheddar, shredded $2.29
  • 1 Tbsp butter $0.10

Instructions

  • Preheat the oven to 350ºF. If your frozen peppers are in strips, chop them into small pieces.
  • Brown the sausage in a large skillet over medium heat. Once browned, add the frozen peppers and onions and continue to cook over medium heat until heated through. Remove the sausage and peppers from the heat and set aside.
  • Whisk together the eggs, milk, and pepper.
  • Use the butter to grease the inside of a 3-quart casserole dish. Place the tortilla chips in the bottom of the casserole dish and press them down, slightly crushing them until they lay fairly flat.
  • use a slotted spoon to transfer the sausage and peppers to the casserole dish on top of the tortilla chips, leaving any liquid behind in the pan.
  • Add ¾ of the shredded cheddar on top of the sausage and peppers. Stir slightly to combine the tortilla chips, sausage and peppers, and cheese.
  • Pour the egg mixture over the ingredients in the casserole dish, then top with the remaining shredded cheddar. The ingredients will not be fully submerged in the egg mixture and that is okay. The eggs will puff slightly as they bake.
  • Bake the breakfast casserole for about 40 minutes, or until the internal temperature reaches 160ºF and the outer edges are lightly browned.
  • Let the casserole cool for about five minutes, then slice into six or eight pieces and serve.

Notes

* You don’t have to weigh the chips. Check the weight listed on the bag and approximate the amount based on the bag size. For instance, if you have a one-pound (16oz.) bag, use about half of the bag of chips.

Nutrition

Serving: 1serving | Calories: 752kcal | Carbohydrates: 35g | Protein: 37g | Fat: 52g | Sodium: 1045mg | Fiber: 4g
A spatula lifting a slice of breakfast casserole

How to Make Sausage Breakfast Casserole – Step by Step Photos

A bag of frozen peppers and onions

Preheat the oven to 350ºF. I used a bag of frozen peppers and onions to make this recipe super easy. Sometimes you can buy these diced, other times they’re in strips. If they’re in strips, just roughly chop them into smaller pieces.

sausage and peppers in a skillet

Brown one pound of country (pork) sausage in a large skillet over medium heat. Once browned, add the peppers and onions and continue to cook until heated through. Set the sausage and pepper mixture aside.

milk being poured into a bowl of eggs with a whisk

Whisk together 10 large eggs, 1/2 cup milk, and ¼ tsp pepper.

casserole dish being buttered

Grease the inside of a 3-quart casserole dish with butter.

tortilla chips added to the casserole dish

Add ½ of a one-pound bag of tortilla chips to the casserole dish. Press down and slightly crush the chips so they lay a little flatter.

sausage and peppers added on top of chips

Use a slotted spoon to transfer the sausage and peppers to the casserole dish, leaving any liquid behind in the skillet.

Cheese added to the casserole dish

Add ¾ of a shredded 8oz. block of cheddar to the casserole dish. Slightly stir to combine the chips, sausage and peppers, and cheese.

Eggs being poured over casserole

Pour the egg mixture over the casserole. The egg will not fully submerge the other ingredients.

Casserole topped with cheese

Top with the remaining ¼ cheddar cheese.

Baked sausage breakfast casserole

Bake the breakfast casserole for about 40 minutes, or until the internal temperature reaches 160ºF and the outer edges are browned.

sliced breakfast casserole

Let the casserole cool for about five minutes before slicing into six or eight pieces, then serve!

A slice of breakfast casserole on a plate in front of the casserole dish

The post Sausage Breakfast Casserole appeared first on Budget Bytes.

Blueberry, Strawberry & Jicama Salsa

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The post White Chicken Chili Nachos appeared first on Two Peas & Their Pod.

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The post Best Bean Dip appeared first on Two Peas & Their Pod.