Egg-Topped Breakfast Nachos (Print Version)

Crispy tortilla chips layered with beans, cheese, vegetables, and topped with cooked eggs and fresh garnishes.

# What You'll Need:

→ Base

01 - 7 oz tortilla chips

→ Vegetables

02 - 1 small red onion, finely diced
03 - 1 small bell pepper, diced
04 - 1 jalapeño, thinly sliced (optional)
05 - 2 medium tomatoes, seeded and diced

→ Protein

06 - 3.5 oz cooked black beans, rinsed and drained (or refried beans)

→ Cheese

07 - 5 oz shredded cheddar cheese
08 - 1.75 oz shredded Monterey Jack cheese

→ Eggs

09 - 4 large eggs

→ Toppings

10 - 2 oz sour cream
11 - 1 ripe avocado, sliced or diced
12 - 2 tablespoons fresh cilantro, chopped
13 - Lime wedges, to serve
14 - Salt and freshly ground black pepper, to taste
15 - Salsa or hot sauce, to serve

# How to Make It:

01 - Set the oven to 400°F to warm up.
02 - Place half the tortilla chips evenly on a large ovenproof platter or baking sheet.
03 - Distribute half the black beans, onions, bell pepper, jalapeño, tomatoes, and half the shredded cheeses over the chips.
04 - Repeat the layering process with remaining chips, beans, vegetables, and cheeses.
05 - Bake for 8 to 10 minutes until cheese is melted and bubbly.
06 - Heat a nonstick skillet over medium heat with a small amount of oil or butter. Crack eggs into the skillet and cook sunny-side up until whites set but yolks remain runny, approximately 3 to 4 minutes. Cover briefly if firmer yolks are preferred.
07 - Remove nachos from oven and carefully place one cooked egg on each quarter.
08 - Top with sour cream, avocado, chopped cilantro, and a squeeze of lime. Serve immediately with salsa or hot sauce.

# Additional Tips::

01 -
  • It turns breakfast into something exciting without requiring any fancy skills or ingredients.
  • You can prep the veggies the night before and just assemble everything in the morning.
  • The runny yolk mixing with melted cheese and sour cream creates a sauce you didn't even plan for.
  • It feeds a crowd easily and everyone gets to customize their own corner of the pan.
02 -
  • Seed your tomatoes or the nachos will turn soggy halfway through, and no amount of cheese can save them.
  • Don't skip the double layer, it's the difference between a snack and a real meal that keeps everyone satisfied.
  • Cook the eggs in a separate pan at the last minute so they stay runny and don't overcook in the residual heat.
03 -
  • Use a cast iron skillet to bake the nachos if you have one, it keeps everything hot longer and looks great on the table.
  • Crack your eggs into small bowls first so you can slide them gently into the pan without breaking the yolks.
  • If you're feeding a crowd, double the recipe and use two sheet pans so no one fights over the crispy edges.
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