Breakfast Nachos with Greek Yogurt Hollandaise Sauce

by Erin

Is it breakfast for dinner, or dinner for breakfast? Enjoy these breakfast nachos any time of day with a homemade Greek yogurt hollandaise sauce.

Breakfast Nachos with Greek Yogurt Hollandaise Sauce 1

I have a confession to make. You know that egg dish commonly cooked for breakfast that starts with an “O”? Well I have been misspelling it my entire life. I have been spelling it phonetically as “omlet” and I swear I must have seen it written as such before or else it would not have been solidified in my brain. How many times have I ordered that dish at a restaurant and not noticed the spelling? News flash! It’s spelled “omelette” which in my opinion has too many e’s. Although upon further digging is appears that it may also be spelled “omelet” which is more tolerable. Unfortunately I was not consulted when they were working out the English language.

Today I did not make an omelet/omelette/omlet or however you want to spell it. I made nachos because today is national nachos day, and why not start celebrating early with nachos for breakfast. It’s not an omelet but it is breakfast food that involves eggs, cheese, and bacon. Oh and a homemade hollandaise sauce made with Greek yogurt.

Breakfast Nachos with Greek Yogurt Hollandaise Sauce 2

One year ago: Pumpkin Baklava Bars

Two years ago: Baked Purple Sweet Potato Doughnuts with Marshmallow Glaze

Three years ago: Gluten-Free Cake Batter Pancakes


Serves 2-3



1/4 cup Chobani plain whole milk Greek yogurt

1 tsp fresh lemon juice

1 egg yolk

1/4 tsp Dijon mustard

1/8 tsp salt

1/8 tsp granulated sugar

Pinch pepper

Dash hot Tabasco sauce


3-4 handfuls of tortilla chips

1 cup shredded cheese

4 eggs + 1 egg white

2 Tbsp milk

6 slices bacon, cooked and crumbled


Sausage, Ham, Bell pepper, Jalapeno, Avocado, Beans, Corn, Salsa, Cilantro, etc.


  1. Preheat oven to 325 degrees.
  2. While the oven preheats prepare the hollandaise. In the top of a double boiler or a heatproof bowl set over a saucepan of simmering water, whisk together all ingredients. Cook over simmering water, stirring constantly, until the sauce is thick enough to coat the back of a spoon, 6 to 8 minutes. Set aside.
  3. Pour tortilla chips onto an oven safe platter or baking sheet. Top with 1/2 cup of cheese. Place in the oven to allow the cheese to melt and chips to warm.
  4. While chips are in the oven prepare the eggs. Heat a nonstick skillet over medium heat. Whisk eggs with milk, pour into skillet and gently scramble. When the eggs are just cooked, remove from the heat.
  5. Pull nachos from oven and top with eggs. Sprinkle with remaining cheese, bacon, and desired toppings. Drizzle with hollandaise sauce and serve.

Source: Hollandaise sauce adapted slightly from The Way the Cookie Crumbles. Nachos adapted slightly from The Noshery.


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Jo November 8, 2014 - 10:04 am

Q: Can the hollandaise be prepared in advance & refrigerated? If so, how many days will it keep in the fridge & what’s best way to reheat?

spiffycookie November 8, 2014 - 10:32 am

I’ve never tried to refrigerate it but I imagine you could. The sauce can be set aside at room temperature for up to 1 hour. To reheat gently heat in double boiler.

Jocelyn (Grandbaby cakes) November 7, 2014 - 10:02 pm

Gosh these nachos look so good, I wouldn’t be able to stop eating them!

Zainab November 7, 2014 - 11:51 am

Hhahaha I can see the confusion but again half the words in the english language confuse me. Love love this breakfast nachos!!

Sharana @ Living The Sweet Life Blog November 7, 2014 - 11:43 am

Lol – I read your tweet about your omelette discovery – you’re so cute!! These nachos sound so gooooooooooood, and are you kidding me, chips for breakfast – yes.please. !!


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