Egg-Topped Breakfast Nachos (Printable)

Crispy chips with cheese, black beans, veggies, and eggs for a flavorful morning Tex-Mex dish.

# What You Need:

→ Base

01 - 7 oz (200 g) 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 (100 g) cooked black beans, rinsed and drained (or refried beans)

→ Cheese

07 - 5 oz (150 g) shredded cheddar cheese
08 - 1.75 oz (50 g) shredded Monterey Jack cheese

→ Eggs

09 - 4 large eggs

→ Toppings

10 - 2 oz (60 g) 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, for serving

# Directions:

01 - Set the oven to 400°F (200°C) to heat while preparing the ingredients.
02 - Spread half of the tortilla chips evenly on a large ovenproof platter or baking sheet.
03 - Distribute half of the black beans, diced onions, bell pepper, jalapeño slices, tomatoes, and shredded cheeses evenly over the chips.
04 - Layer the remaining tortilla chips, beans, vegetables, and cheeses to form a second even layer.
05 - Place the assembled layers in the preheated oven and bake for 8 to 10 minutes, until cheese is melted and bubbly.
06 - While nachos bake, heat a nonstick skillet over medium heat with a small amount of oil or butter. Crack in the eggs and cook sunny-side up until whites are set but yolks remain runny, about 3 to 4 minutes. For firmer yolks, cover skillet briefly.
07 - Remove nachos from oven and place one cooked egg atop each quarter of the nachos.
08 - Top with sour cream, avocado slices, chopped cilantro, and a squeeze of lime. Serve immediately with salsa or hot sauce on the side.

# Expert Suggestions:

01 -
  • It comes together faster than you'd expect, leaving time for actual conversation instead of kitchen stress.
  • The runny egg yolk becomes its own sauce—everything tastes better when it's mixed in.
  • You can prep most of it the night before, then just layer and bake while you're still waking up.
02 -
  • Seed your tomatoes before adding them—watery tomatoes turn crispy chips soft within minutes, and that's the one thing you're trying to avoid.
  • Don't skimp on the lime juice; it sounds like a garnish but it's actually the final flavor that makes your brain say yes to this dish.
03 -
  • Don't walk away while the cheese is melting—ovens vary, and you want to catch that moment when it's bubbly but before it browns or crisps too much.
  • Cook your eggs last, right before assembly, so the yolks stay runny and the whites are just set enough to hold their shape when you place them on the nachos.
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