Egg Topped Breakfast Nachos (Print)

Crispy chips with beans, cheese, eggs, avocado, and fresh cilantro create a vibrant Tex-Mex morning dish.

# What You'll 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

# Directions:

01 - Preheat the oven to 400°F (200°C).
02 - Spread half of the tortilla chips evenly on a large ovenproof platter or baking sheet.
03 - Sprinkle half of 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 to form a second layer.
05 - Place in the oven and bake for 8 to 10 minutes until the cheese is completely melted and bubbly.
06 - While the 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 for 3 to 4 minutes until the whites are set and yolks remain runny; cover briefly for firmer yolks if desired.
07 - Remove nachos from the oven and carefully place one cooked egg on each quarter of the nachos.
08 - Garnish with sour cream, avocado, chopped cilantro, and a squeeze of lime. Serve immediately with salsa or hot sauce on the side.

# Expert Advice:

01 -
  • It's a breakfast that actually feels indulgent without requiring you to plan ahead or master any fancy technique.
  • Every bite has different textures—crispy chips, creamy cheese, that perfect runny yolk moment—which keeps things interesting.
  • It feeds a crowd easily and comes together in about 35 minutes, making it perfect for lazy weekend mornings or when you want to impress without stress.
02 -
  • If you layer everything and let it sit before baking, the chips will start absorbing moisture and turn soft—timing is everything, so assemble and bake back-to-back with no pause.
  • That runny yolk is the whole point; it becomes your sauce, so don't cook the eggs too long or you'll lose the magic that makes this dish special.
03 -
  • Cook your eggs in a separate skillet while the nachos bake—don't try to multi-task or you'll end up with either cold nachos or overcooked eggs, and neither is a win.
  • If you're worried about soggy chips, use a shallow bowl instead of a flat plate and serve it family-style so people can grab what they want right away while everything's still at its peak.
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