Save to Pinterest Saturday mornings at my place used to be cereal-and-coffee affairs until a friend showed up with a bag of tortilla chips and an idea: why wait for lunch to have nachos? We threw together what we had—some melty cheese, leftover beans, a handful of vegetables—and crowned the whole thing with fried eggs. That first bite, with the yolk running into the crispy chips and warm cheese, changed everything. Now it's become my go-to when I want breakfast to feel like a celebration instead of an obligation.
I remember making these for a group of friends who'd stayed over after a late movie night. They stumbled into my kitchen around 10 a.m., half asleep, and I offered to make something special. When I slid that platter out of the oven and placed the sunny-side eggs on top, their faces lit up. One of them said, "This is breakfast?" like I'd just revealed a secret menu at a restaurant. It became such a regular thing that now when they visit, they don't even ask what's for breakfast—they just show up knowing there'll be nachos.
Ingredients
- Tortilla chips (200 g / 7 oz): The foundation of everything—choose sturdy chips that can hold up to baking and toppings without turning to dust. I've learned the hard way that thin, delicate chips become soggy mush, so grab thicker restaurant-style ones.
- Red onion (1 small, finely diced): Raw red onion brings a sharp, fresh bite that cuts through all the richness of the cheese and eggs, keeping each bite interesting.
- Bell pepper (1 small, diced): Any color works, but I like the sweetness of red or yellow peppers against the spiced flavors.
- Jalapeño (1, thinly sliced, optional): Only add this if you want heat; I've learned that one unexpected spicy chip can surprise an unsuspecting breakfast guest.
- Tomatoes (2 medium, seeded and diced): Seeding them removes excess water that would make your nachos soggy—it's an extra step that absolutely matters.
- Black beans (100 g / 3.5 oz, cooked, rinsed, and drained): Beans add protein and heartiness, but rinsing them removes excess sodium and starch that can make the dish feel heavy.
- Cheddar cheese (150 g / 5 oz, shredded): This is your workhorse cheese—it melts smoothly and has that familiar, comforting flavor that makes nachos feel like nachos.
- Monterey Jack cheese (50 g / 1.75 oz, shredded): A smaller amount stretches the flavor profile and adds a slight tang that keeps things from tasting one-note.
- Eggs (4 large): The crowning glory—runny yolks are essential here because they become your sauce, mixing into the warm chips and cheese.
- Sour cream (60 g / 2 oz): A dollop of cool sour cream against the warm nachos creates a contrast that makes your mouth happy.
- Avocado (1 ripe): Slice it just before serving so it doesn't brown, and choose an avocado that yields slightly to pressure but isn't mushy.
- Fresh cilantro (2 tbsp, chopped): If you love cilantro, this is your moment to shine; if you don't, skip it entirely without guilt.
- Lime wedges, salt, pepper, salsa, and hot sauce: These finishing touches let everyone customize their plate to their preference.
Instructions
- Heat your oven:
- Set it to 200°C (400°F) so it's ready when you are. I always preheat while I'm chopping vegetables—multitasking at its finest.
- Layer your base:
- Spread half the tortilla chips across your ovenproof platter or baking sheet in a single, even layer. Think of it like building a foundation; it needs to be sturdy and level.
- Build the first layer:
- Evenly scatter half the beans, onions, peppers, jalapeño (if using), tomatoes, and cheese over the chips. The key word is "evenly"—you want every chip to have something good waiting for it.
- Double up:
- Repeat with the remaining chips, beans, vegetables, and cheese to create a second layer. This ensures you get a bite of everything in each forkful, not just chips and cheese in one spot and veggies in another.
- Melt it all together:
- Bake for 8–10 minutes until the cheese bubbles and browns slightly at the edges. You'll know it's ready when the kitchen smells irresistible.
- Cook the eggs while nachos bake:
- Heat a nonstick skillet over medium heat with just a touch of oil or butter, then crack in the eggs and cook sunny-side up until the whites are set and the yolks jiggle slightly when you move the pan, about 3–4 minutes. If you want firmer yolks, cover the skillet with a lid for the last minute.
- Top and serve:
- Remove the nachos from the oven and carefully place one cooked egg on top of each quarter (or however you want to divvy it up). Dollop with sour cream, scatter avocado and cilantro, squeeze lime over everything, and serve immediately with salsa on the side.
Save to Pinterest The magic moment happens when you cut into that runny yolk and it spills across the warm, melty cheese and crispy chips. My mom tried these once and declared them "breakfast for fancy people," which made me laugh because the beauty is that anyone can make them. It's one of those dishes that feels special enough for guests but simple enough for a solo Saturday morning when you just want to treat yourself right.
Variations and Swaps
This recipe is genuinely flexible, which is part of why I love it. Add cooked chorizo or crispy bacon if you want more protein, or swap the black beans for refried beans if you prefer a creamier texture. If heat is your thing, use pepper jack cheese instead of Monterey Jack, or sprinkle smoked paprika and chili powder over the nachos before they go into the oven. I've even made a vegetarian version by doubling down on the beans and adding roasted sweet potato—it works just as well and keeps everyone happy at the table.
Timing and Serving Tips
The whole recipe takes about 35 minutes from start to finish, which is genuine speed for something this satisfying. If you're feeding more than four people, don't try to stack everything onto one platter; use two baking sheets instead so everything heats evenly and the nachos stay crispy. Serve immediately while everything is still hot—nachos are one of those dishes that lose their charm the moment they cool down.
Making It Your Own
Once you've made this a few times, you'll start seeing your platter as a blank canvas. Maybe you'll add pickled onions for tang, or caramelized onions for sweetness. Maybe you'll try fresh pico de gallo instead of regular salsa, or drizzle everything with a squeeze of lime crema. The structure stays the same—chips, cheese, vegetables, eggs—but the personality is all yours.
- Prep all your ingredients the night before so morning assembly is genuinely quick and stress-free.
- Use a cast-iron skillet for the eggs if you have one; it distributes heat beautifully and feels great in your hands.
- Remember that ripe avocado waits for no one, so slice it literally right before you serve.
Save to Pinterest There's something about breakfast nachos that turns an ordinary morning into something worth waking up for. Once you make them once, you'll find yourself making them again and again.
Recipe Q&A
- → Can I make this dish spicier?
Yes, include thinly sliced jalapeños or sprinkle chili powder or smoked paprika before baking for added heat.
- → What type of beans work best?
Cooked black beans or refried beans both add great texture and flavor; choose based on your preferred consistency.
- → How should I cook the eggs for the best results?
Sunny-side up eggs with runny yolks complement the dish well, but you can cover the skillet briefly to firm yolks if preferred.
- → Can this be adapted for a vegetarian diet?
Yes, this dish is naturally vegetarian; omit any optional meat additions and use vegetarian-friendly toppings.
- → What are good serving suggestions?
Serve with fresh lime wedges, salsa, or hot sauce on the side for added brightness and flavor.
- → Which cheeses are recommended?
Shredded cheddar and Monterey Jack cheeses melt well and balance flavor, but pepper jack can be used for a spicy kick.