In a medium bowl, stir together chopped tomatoes, basil, lemon juice, garlic cloves, 1/4 tsp salt and 1/4 tsp pepper for the Italian salsa. Set salsa in the fridge until ready to serve.

In a medium saucepan over medium-high heat, melt the butter for the alfredo cheese sauce. Add the garlic and brown 30 seconds. Whisk in 2 Tbsp flour and let cook until brown and bubbling, approximately 1 minute. Pour in half and half, whisking as you add it. Cook until the sauce is thick and coats the back of a spoon.

Stir in parmesan cheese, salt and pepper until the cheese has melted. Keep warm until ready to serve. Note: if you want your sauce a little thinner, simply stir in more half and half until it reaches the desired consistency.

To make the nachos, add half of the tortilla chips to a sheet pan or oven safe skillet. Top with half of the hot Italian sausage, half of the eggs, half of the bell peppers, and half of the mozzarella cheese. Repeat these four layers again.

Broil on low until the cheese is gooey and melted, approximately 4 to 5 minutes. Make sure the bottom layer of cheese has melted too!

Top with alfredo cheese sauce and Italian salsa. Serve with lemon wedges and extra chopped basil.