Nachos for breakfast

Ingredients:

• 8 large eggs
• 6 tablespoons of milk
• 6 slices bacon, cut into 1cm pieces.
• Half a package (367 g) of corn tortilla chips
• 180 g of grated cheddar
• 180 g of grated Monterey Jack cheese
• 1/4 cup salsa, plus extra for serving
• 3 tbsp chopped cilantro leaves
• 1 small avocado, diced
• 4 tablespoons sour cream diluted with 2 tablespoons water
• Hot sauce for serving
• Additionally: strong foil

Preparation:

1. Preheat oven to 200°C. Line a baking sheet with heavy-duty foil, shiny side up. Spray the foil with cooking spray.
2. In a medium bowl, lightly whisk together the eggs, milk, 1.5 teaspoons salt, and grind the pepper through a pepper mill 6 times.
3. In a large nonstick skillet over medium heat, cook the bacon, breaking it up with a wooden spoon as it cooks, until golden brown and crisp, 4-5 minutes. Transfer the bacon with a slotted spoon to a small plate lined with paper towels. Reserve 2 tablespoons of the rendered fat in the skillet; discard the rest.
4. Place half the chips on the prepared baking sheet. Sprinkle with half the cheddar, half the Monterey Jack cheese, and half the fried bacon. Then layer the remaining chips, cheddar, Monterey Jack, and bacon in a second layer. Bake until the cheese is completely melted, about 7 minutes.
5. While the nachos are baking, pour the eggs and milk into the pan and place over low heat. Cook, stirring occasionally with a spatula, until the omelet is set but still moist, about 5-7 minutes. Remove from heat.
6. Serve the nachos on a hot baking sheet or transfer to a serving platter. Top with the warm omelet, salsa, cilantro, avocado, and a drizzle of sour cream. Serve with hot sauce and extra salsa.