Gluten Free Breakfast Nachos for Your Cinco de Mayo Hangover!

Gluten Free Breakfast Nachos for Your Cinco de Mayo Hangover!

I love Tequila and I love Mexican food so naturally Cinco de Mayo is as big a deal as Christmas at my house and the next day is all about recovery. Luckily these nachos are a gluten free breakfast of champions guaranteed to cure any lingering Cinco de Mayo illness.

The ingredient list is short but the flavor is not! All you need are your favorite gluten free tortilla chips, cheddar cheese, guacamole, fresh jalapeño, and an egg (or 2) cooked to your choosing.

Aside from being easy to make, this gluten free breakfast recipe allows for a lot of customization from the type of tortilla chips and cheese you prefer to whatever style of egg you’re in the mood for and even extra toppings. I love Garden of Eatin’ Blue Chips because they taste so hearty and they offer an unsalted or spicy option too! When it comes to eggs, I always opt for a over easy or sunny-side up, but a scramble or poached egg works just as well.


1 tablespoon coconut oil

1-2 handfuls Garden of Eatin’ Blue Chips

1/2 cup shredded cheddar cheese (or cheese of your choosing)

1-2 scoops guacamole (home made or store bought)

1 fresh jalepeño sliced

1 egg sunny-side up

Optional gluten free topping ideas: hot sauce, sour cream, salsa, black olives, cilantro, scallions, cotijo, or pickled red onions.

Set broiler to Low. Lay chips out on an oven safe plate and broil for a few minutes to crips them up slightly. This will prevent the chips from getting soggy under all that melted cheese.

Remove chips from broiler and sprinkle on an even layer of cheese and place back into broiler for another couple of minutes. Check frequently and remove once cheese has started to melt/bubble. Add guacamole on top of melted cheese. I always make my own guac but you can use store bought guac or fork mash a fresh ripe avocado.

Set aside while your prepare your eggs.

Add the tablespoon of coconut oil to a medium heated non-stick skillet. For a sunny-side up egg crack directly into pan and let cook for roughly 2 minutes or until the clear runny stuff around the yoke solidifies.  Remove egg from pan and place on top of the guac. Top with sliced jalepeño or other optional toppings.

Pro Tip: You can get the best price on Garden of Eatin’ Blue Chips at Thrive Market with 26% off retail price. It’s free to join and Thrive has loads of specialty and allergen related foods from gluten free to paleo and everything in between.

Since becoming a mother my alcohol tolerance and the occurrence of hangovers may have dwindled but that can’t keep me from chompin’ down on these ooey gooey gluten free breakfast nachos.



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