Egg-Topped Breakfast Nachos (Printable Version)

Savory layers of chips, beans, cheese, and eggs create a satisfying Tex-Mex morning dish.

# What You 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 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

# How To Make It:

01 - Preheat oven to 400°F (200°C).
02 - Spread half the tortilla chips evenly on a large ovenproof platter or baking sheet.
03 - Distribute half of the beans, onions, bell pepper, jalapeño, tomatoes, and cheese evenly over the chips.
04 - Repeat layering with the remaining tortilla chips, beans, vegetables, and cheese.
05 - Bake in the preheated oven for 8 to 10 minutes until cheese is melted and bubbly.
06 - While chips bake, heat a nonstick skillet over medium heat with a small amount of oil or butter. Crack in eggs and cook until whites are set but yolks remain runny, about 3 to 4 minutes. Cover briefly for firmer yolks if desired.
07 - Remove nachos from oven. Place one cooked egg on each quarter portion. Top with sour cream, avocado, cilantro, and a squeeze of lime.
08 - Serve immediately with salsa or hot sauce on the side.

# Expert Tips:

01 -
  • It comes together faster than you'd think, making it perfect for when you want something impressive without the fuss.
  • The runny yolk breaks into the warm cheese and chips in a way that feels a little indulgent for breakfast, but totally justified.
  • You can load it however you want—it's as forgiving as it is flexible.
02 -
  • Seed your tomatoes before adding them—watery tomatoes will make the chips soggy, and there's no coming back from that once it starts.
  • Don't overcrowd the chips in the initial layer; they need room for cheese to flow around them and for heat to reach everywhere evenly.
03 -
  • Use an ovenproof platter so you can take these straight from the oven to the table—the presentation does half the work of making people excited to eat.
  • Have your avocado sliced and your cilantro chopped before you pull the nachos from the oven; these final touches should happen while everything is still warm.
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