Egg-Topped Breakfast Nachos (Printable Version)

Crispy chips layered with beans, cheese, fresh veggies, and topped with cooked eggs and creamy avocado.

# 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, for serving

# Steps:

01 - Set oven temperature to 400°F (200°C).
02 - Spread half of the tortilla chips evenly over a large ovenproof platter or baking sheet.
03 - Distribute half of the beans, diced red onion, bell pepper, jalapeño, tomatoes, and shredded cheeses evenly over the chips.
04 - Repeat layering with remaining tortilla chips followed by the remaining beans, vegetables, and cheeses.
05 - Place the assembled chips in the 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 eggs and cook sunny-side up for 3 to 4 minutes until whites are set and yolks remain runny. Cover briefly if firmer yolks are desired.
07 - Remove nachos from oven, placing one cooked egg atop each quarter. Garnish with sour cream, avocado, chopped cilantro, and a squeeze of lime.
08 - Serve immediately alongside salsa or hot sauce.

# Expert Advice:

01 -
  • It turns breakfast into a shared moment, perfect for lazy weekends when you want something exciting without much fuss.
  • The runny yolk acts like a sauce, melting into the cheese and vegetables with every forkful.
  • You can prep the vegetables the night before and assemble it in minutes when hunger strikes.
02 -
  • Don't skip seeding the tomatoes or your chips will turn soggy halfway through eating.
  • Layer the cheese between the chips, not just on top, so every layer stays glued together and crispy.
  • Cook the eggs at the last minute so the yolks stay runny and warm when they hit the nachos.
03 -
  • Press the chips down gently after adding each layer so the toppings don't slide off when you serve.
  • Add a pinch of smoked paprika or chili powder to the cheese for a subtle smoky depth that makes the flavors sing.
  • Crack the eggs into a small bowl first, then slide them into the skillet to avoid broken yolks.
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