Breakfast nachos are exactly what they sound like: crispy tortilla chips piled high with scrambled eggs, melted cheese, and all your favorite morning toppings, then baked until hot and bubbly. This dish works because it combines the satisfying crunch of nachos with the hearty, protein-packed goodness of a classic breakfast, making it perfect for weekend brunches, game-day mornings, or even a fun weeknight dinner.
Ingredients
- 8 large eggs
- 1/4 cup (60 ml) milk or half-and-half
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons (30 g) unsalted butter
- 1 (10-ounce / 285 g) bag tortilla chips (about 8 cups)
- 2 cups (225 g) shredded sharp cheddar cheese
- 1 cup (240 ml) cooked black beans, drained and rinsed
- 1/2 cup (120 g) salsa or pico de gallo
- 1/4 cup (40 g) diced red onion
- 1 jalapeño, thinly sliced (optional)
- 1 avocado, diced
- 1/4 cup (15 g) fresh cilantro leaves
- 1/2 cup (120 g) sour cream or Greek yogurt, for serving
- Hot sauce, for serving
Instructions
- Preheat your oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.
- Melt the butter in a large nonstick skillet over medium heat. Pour in the egg mixture and cook, stirring gently with a spatula, until the eggs are softly scrambled and just set (about 3-4 minutes). They should still look slightly moist; they will finish cooking in the oven. Remove from heat.
- Spread the tortilla chips evenly on the prepared baking sheet. Scatter the scrambled eggs over the chips, followed by the black beans and half of the shredded cheese.
- Bake for 5 minutes, until the cheese is melted and the edges of the chips are lightly golden.
- Remove from the oven and immediately top with the remaining cheese, salsa, red onion, and jalapeño slices (if using). Return to the oven for 2-3 more minutes, just until the additional cheese melts.
- Carefully transfer the nachos to a serving platter or serve directly from the baking sheet. Top with diced avocado, cilantro, and dollops of sour cream. Drizzle with hot sauce to taste. Serve immediately.
Tips
- Don’t overbake: The chips should stay crunchy, not soggy. Keep an eye on them and remove from the oven as soon as the cheese melts. Overbaking will make the chips hard and the eggs rubbery.
- Use a sturdy chip: Look for thick, restaurant-style tortilla chips that can hold up to the toppings. Thin chips may break under the weight of the eggs and beans.
- Prep ahead: You can scramble the eggs and cook the beans a day in advance. Store them separately in the refrigerator, then assemble and bake when ready to serve.
- Make it spicy: If you like heat, add a dash of chipotle powder to the eggs or use pepper jack cheese instead of cheddar.
Serving Suggestions
Serve these breakfast nachos as the main event for brunch, alongside fresh fruit or a simple green salad. They also pair wonderfully with a side of refried beans or a fruit salsa. For a heartier meal, add cooked chorizo or crumbled bacon to the egg mixture before baking.
Variations
- Southwest Style: Add 1/2 cup of corn kernels and 1/4 cup of chopped roasted red peppers to the egg mixture.
- Loaded Veggie: Sauté 1 cup of diced bell peppers and mushrooms in the skillet before scrambling the eggs.
- Smoky and Meaty: Cook 4 slices of bacon until crisp, crumble, and sprinkle over the nachos before baking. Or use 1/2 cup of cooked, crumbled breakfast sausage.
- Huevos Rancheros Style: Instead of scrambled eggs, fry 4 eggs sunny-side-up and place them on top of the nachos during the last 5 minutes of baking.
Storage and Reheating
Leftover breakfast nachos can be stored in an airtight container in the refrigerator for up to 2 days. However, note that the chips will soften over time. To reheat, spread the nachos on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, or until heated through. Avoid microwaving, as it will make the chips chewy. For best texture, enjoy them fresh.
Frequently Asked Questions
Can I use corn tortillas instead of chips? Yes! Cut corn tortillas into wedges, toss with a little oil, and bake at 400°F (200°C) for 10-12 minutes, flipping once, until crispy. Then proceed with the recipe.
How do I keep the nachos from getting soggy? The key is to not overload the chips with wet ingredients. Drain and rinse the black beans well, and pat the salsa dry with a paper towel if it’s very watery. Also, serve the sour cream and avocado cold on top, rather than baking them.
Can I make this dairy-free? Absolutely. Use a dairy-free shredded cheese alternative and skip the butter, using a neutral oil to scramble the eggs. You can also use a dairy-free yogurt in place of sour cream.
What if I don’t have a baking sheet? You can use a large oven-safe skillet or a 9×13-inch baking dish. Just adjust the baking time slightly, as the nachos may be thicker and need an extra minute or two.
Can I add meat? Yes, cooked chorizo, bacon, or breakfast sausage are all excellent additions. Make sure any meat is fully cooked before adding it to the nachos, and if using raw sausage, cook it to an internal temperature of 160°F (71°C) (USDA FSIS safe minimum) before adding.
Are these good for a crowd? Definitely. You can easily double the recipe and bake on two baking sheets. Just be sure to rotate the pans halfway through baking for even melting.
Related
- Panang Curry Recipe (Top-Rated Thai Coconut Curry)
- Shrimp vs Prawn vs Lobster vs Crayfish: A Cook’s Guide
- Udon vs Soba vs Ramen: Key Differences
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).