Egg-Topped Breakfast Nachos (Printable)

Crispy tortilla chips layered with beans, cheese, eggs, and fresh veggies for a lively 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

→ 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, to serve
14 - Salt and freshly ground black pepper, to taste
15 - Salsa or hot sauce, to serve

# Directions:

01 - Set the oven to 400°F (200°C) to preheat.
02 - Arrange half of the tortilla chips evenly on a large, ovenproof platter or baking sheet.
03 - Distribute half of the black beans, diced red onion, bell pepper, jalapeño, tomatoes, and shredded cheeses evenly over the chips.
04 - Repeat the layering with the remaining tortilla chips, beans, vegetables, and cheeses.
05 - Place the assembled nachos into the oven and bake for 8 to 10 minutes until the cheese melts and bubbles.
06 - While the nachos bake, heat a nonstick skillet over medium heat with a small amount of oil or butter. Cook eggs sunny-side up for 3 to 4 minutes until whites set and yolks remain runny; cover briefly for a firmer yolk if desired.
07 - Remove nachos from the oven and place one cooked egg on each quarter.
08 - Top with sour cream, avocado slices, chopped cilantro, and a squeeze of lime. Serve immediately alongside salsa or hot sauce.

# Expert Advice:

01 -
  • It's breakfast that feels indulgent but comes together in under 40 minutes.
  • Everyone customizes their own bites, so no two forks taste the same.
  • That runny egg yolk becomes the sauce—you'll understand the moment you cut into it.
02 -
  • Seed your tomatoes—excess moisture is the enemy of crispy chips, and this one step prevents sogginess.
  • Don't let the cheese cool; the eggs go on while everything is still warm so the runny yolk can mingle with the melted cheese.
03 -
  • Use an ovenproof skillet for the eggs and slide the whole thing right onto the nacho platter for a restaurant-style moment.
  • A squeeze of lime over the eggs just before serving brightens everything and adds a final layer of flavor that feels intentional.
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