I love having a big Sunday breakfast or brunch at home. It’s a great way to enjoy your day off without spending money on eating out. …and I can do it in the comfort of my pajamas. But I don’t always have the energy to make a big brunch, so these breakfast nachos are a fun compromise. They are definitely a splurge compared to my usual weekday oats, but still very convenient. Plus, I can use whatever ingredients I have left over in my fridge as extra toppings!

What makes them BREAKFAST NACHOS?

Okay, so these are pretty much regular nachos but with poached eggs on top, but hey, what better excuse to eat nachos for breakfast? You can make them even more breakfast by adding some browned breakfast sausage or crumbled bacon, but I went with vegetarian nachos this time.

What else can I add?

I topped my nachos with eggs, cheese, black beans, tomatoes, onions, jalapeños and sour cream, but that’s only the tip of the iceberg when it comes to possible nacho toppings. Scan your fridge to see if you have any of these other ingredients to add to your nachos:

Pickled red onions
Roasted corn
Sliced radishes
Crumbled breakfast sausage
Shredded chicken
Diced green chiles
Lime crema
Hot sauce


Nachos may seem like a no-brainer, but I’ve got a few quick tips to really help take your nachos to the next level.

Use strong chips. Avoid “thin and crispy” tortilla chips and look for ones that are thick and firm because they need to be firm enough to hold all those delicious toppings!
Layer the ingredients! There’s nothing worse than getting a chip with no topping or a chip so full that it breaks under pressure, so layer your toppings for the best chip-to-topping ratio.

Breakfast Nachos Time Table:

Breakfast nachos are a fun and easy way to change up your breakfast or brunch routine. Plus, the topping options are endless!
Preparation time: 20 minutes
Cooking time: 12 minutes
Total time: 32 minutes


1 Roma tomato ($0.36)
1/4 red onion ($0.09)
1 jalapeño ($0.18)
1 15oz. can black beans, rinsed and drained ($0.79)
4 oz. cheddar cheese, shredded ($1.25)
6 large eggs ($1.20)
1/4 tsp salt ($0.02)
1/4 tsp pepper ($0.02)
2 Tbsp butter ($0.22)
1 15oz. bag tortilla chips ($3.49)
1/2 cup sour cream ($0.42)


Chop the tomato and red onion. Slice the jalapeño. Wash and drain the black beans. Shred the cheddar cheese.
Preheat the oven to 350ºF. Whisk together eggs, salt, and pepper in a large bowl.
Melt the butter in a large non-stick skillet over medium heat. Once hot, add the poached eggs and gently stir and fold until the eggs are mostly set, but still slightly moist (they will finish cooking in the oven ).
Line a large baking sheet with parchment paper for easy cleanup. Spread half the tortilla chips on the surface of the baking sheet, then top with half the eggs, half the black beans and half the shredded cheese.
Repeat with another layer of chips, eggs, beans and cheese.
Bake the nachos in the preheated oven for 5-7 minutes or until the cheese melts.
Remove the nachos from the oven and top with the remaining fresh ingredients: tomatoes, onions, jalapeños, and sour cream. Serve hot.

How to Make BREAKFAST NACHOS – Step by Step Guide

Prepare the toppings ahead of time, so they’re ready to go when you need them. Slice a roma tomato, slice a jalapeno, and ¼ of a red onion. Rinse well and drain a 15oz. can of black beans. piece 4oz. of cheddar cheese.
Preheat the oven to 350ºF. In a bowl, whisk six large eggs with ¼ teaspoon salt and ¼ teaspoon pepper.
Heat 2 tablespoons butter in a large nonstick skillet over medium. Once the pan is hot and the butter is melted, swirl to coat the surface. Add the beaten eggs to the pan and let them cook, gently folding and stirring, until they are mostly set, but still a little wet. Do not cook the eggs all the way through here because they will overcook while the nachos are in the oven.
Line a large baking sheet with parchment paper for easy cleanup. Add ½ of 15oz. Bag of tortilla chips in baking sheet. The chips do not need to completely cover the surface of the baking sheet.
Add half the scrambled eggs, half the drained black beans, and half the shredded cheddar.
Add chips, eggs, beans and another layer of cheese.
Bake the nachos in a preheated 350ºF oven for 5-7 minutes or until the cheese melts.
Quickly add your fresh and cold toppings such as tomatoes, onions, jalapeños, and sour cream (about 1/2 cup total). Serve hot!


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