Egg-Topped Breakfast Nachos (Printable version)

Crispy tortilla chips layered with beans, cheese, and eggs, topped with avocado and fresh cilantro.

# 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, 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).
02 - Arrange half of the tortilla chips evenly on a large ovenproof platter or baking sheet, then sprinkle with half of the beans, onions, peppers, jalapeño, tomatoes, and cheese.
03 - Repeat the layering with the remaining chips, beans, vegetables, and cheese to form a second layer.
04 - Place in the oven and bake for 8 to 10 minutes until cheese is melted and bubbly.
05 - While nachos bake, heat a nonstick skillet over medium heat with a bit of oil or butter. Crack the eggs into the pan and cook sunny-side up until whites are set and yolks remain runny, about 3–4 minutes. Cover briefly if firmer yolks are desired.
06 - Remove nachos from the oven and place one cooked egg on each quarter. Top with sour cream, avocado, cilantro, and lime wedges. Serve immediately with salsa or hot sauce on the side.

# Expert Advice:

01 -
  • It's flexible enough for a solo breakfast but impressive enough to feed a crowd without much fuss.
  • The combination of textures—crispy chips, melty cheese, soft eggs, and creamy avocado—keeps things interesting with every bite.
  • You can prep all your toppings the night before, then assemble and bake in under 20 minutes.
02 -
  • The chips will soften as soon as you top them, so work quickly and bake immediately after layering—don't let it sit assembled.
  • Use an ovenproof platter so you can go straight from stovetop to oven without transferring and risking a mess.
  • Cook your eggs while the nachos are in the oven so everything finishes at the same time and arrives at the table hot.
03 -
  • Seed your tomatoes before dicing them so excess juice doesn't make the nachos soggy—this one small step prevents a watery disaster.
  • Have everything prepped and ready before you start baking, because once those nachos come out of the oven, you want to top and serve immediately while everything is still hot.
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