Breakfast Nachos

April 7, 2019



8 large eggs 

6 tablespoons milk 

Kosher salt and freshly ground black pepper

6 slices bacon, cut into 1/2-inch thick pieces

Half a 13-ounce bag corn tortilla chips 

6 ounces freshly grated Cheddar (about 2 cups) 

6 ounces freshly grated Monterey jack cheese (about 2 cups) 

1/4 cup salsa, plus more for serving 

3 tablespoons chopped fresh cilantro leaves

1 small avocado, diced

4 tablespoons sour cream, thinned with 2 tablespoons water  

Hot sauce, for serving



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