Easy Breakfast Nachos for a Perfect Morning
Crispy tortilla chips topped with fluffy scrambled eggs, melty cheddar, smoky bacon, and fresh garnishes—an easy, crowd-pleasing breakfast ready in about 20 minutes.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 8 ounce tortilla chips sturdy, restaurant-style
- 6 large eggs lightly beaten
- 1.5 cup shredded cheddar cheese or Monterey Jack
- 4 slice cooked bacon, crumbled
- 1 cup black beans, drained and rinsed
- 1 cup cherry tomatoes, quartered
- 0.25 cup red onion, finely diced
- 1 piece jalapeño, thinly sliced seeded for less heat
- 1 whole avocado, diced
- 0.25 cup fresh cilantro, chopped
- 0.5 cup sour cream or Greek yogurt
- 0.75 cup salsa your favorite
- 1 tablespoon olive oil
- 0.5 teaspoon kosher salt plus more to taste
- 0.25 teaspoon black pepper
Instructions
Preparation Steps
- Preheat the oven to 400°F. Line a large sheet pan with parchment for easy cleanup.
- Warm the olive oil in a nonstick skillet over medium heat. Whisk the eggs with a pinch of the salt and the pepper, then pour into the skillet.
- Gently scramble the eggs, stirring just until soft curds form and the eggs are barely set, 2 to 3 minutes. Remove from heat.
- Spread the tortilla chips on the sheet pan. Top evenly with black beans, scrambled eggs, crumbled bacon, and shredded cheddar.
- Bake until the cheese is fully melted and the chips are toasty, 5 to 7 minutes.
- Finish with cherry tomatoes, red onion, jalapeño, avocado, and cilantro. Drizzle with salsa and dollop sour cream. Season with remaining salt to taste and serve immediately.
Notes
For a lighter option, swap sour cream with Greek yogurt and use baked tortilla chips. Add hot sauce for extra kick.