Egg-Topped Breakfast Nachos (Print View)

Crispy chips layered with beans, cheese, eggs, avocado & cilantro for a satisfying Tex-Mex morning treat.

# Ingredient List:

→ 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 tbsp fresh cilantro, chopped
13 - Lime wedges, for serving
14 - Salt and freshly ground black pepper, to taste
15 - Salsa or hot sauce, to serve

# Directions:

01 - Preheat the oven to 400°F.
02 - Arrange 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 shredded cheese evenly over the chips.
04 - Repeat layering with remaining chips, beans, vegetables, and cheese.
05 - Bake in the preheated oven for 8 to 10 minutes until cheese melts and becomes bubbly.
06 - While nachos bake, heat a nonstick skillet over medium heat with a small amount of oil or butter. Crack in eggs and cook sunny-side up for 3 to 4 minutes until whites are set and yolks remain runny. For firmer yolks, cover the skillet briefly.
07 - Remove nachos from oven and carefully place one cooked egg on each quarter. Top with sour cream, avocado, cilantro, and a squeeze of lime. Serve immediately with salsa or hot sauce on the side.

# Expert Tips:

01 -
  • It tastes indulgent and fun, like nachos, but actually nourishes you the way a real breakfast should.
  • Everything comes together in about 35 minutes, making it perfect for when you want to impress without spending your whole morning cooking.
  • Once you nail the basics, you can swap ingredients however you like—add chorizo, skip the jalapeños, pile on more avocado.
02 -
  • Don't skip seeding the tomatoes—extra moisture will make your chips soggy and ruin the whole experience.
  • Use sturdy, thick tortilla chips that can actually stand up to baking and toppings without disintegrating.
  • Cook the eggs while the nachos bake so both components finish at exactly the same time; timing is everything.
03 -
  • Invest in really good tortilla chips—they're the backbone of the whole dish and cheap ones will disappoint you every time.
  • If your oven runs hot, start checking the nachos at the 7-minute mark so you don't end up with burnt cheese edges and sad, crispy vegetables.
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