Breakfast Nachos

What You Need:

-Roma Tomato -Red Onion -Jalapeño -Black Beans -Cheddar Cheese -Eggs

-Salt -Pepper -Butter -Tortilla Chips -Sour Cream


Prep the toppings first, so they’re ready to go when you need them. Dice a Roma tomato, slice a jalapeño, and dice red onion. Rinse and drain a can of black beans, and shred the cheddar cheese. 

Prep Toppings


Begin preheating the oven to 350ºF. Whisk eggs in a bowl with salt and pepper.

Whisk Eggs


Heat butter in a large non-stick skillet over medium. Add the whisked eggs to a skillet and let them cook, gently folding and stirring, until they are mostly set, but still slightly wet. Do not cook the eggs fully here because they will cook more when the nachos are in the oven.

Cook Eggs


Line a large baking sheet with parchment paper for easy cleanup. Add tortilla chips to the baking sheet. The chips do not need to completely cover the surface of the baking sheet.

Layer Chips


Add half of the scrambled eggs, half of the drained black beans, and half of the shredded cheddar.

Add Beans, Eggs and Cheese


Add a second layer of chips, eggs, beans, and cheese.

Add Second Layer


Bake the nachos in the fully pre-heated 350ºF oven for 5-7 minutes, or until the cheese is melted.

Bake Nachos


Quickly add your fresh and cold toppings like the tomato, onion, jalapeño, and sour cream. Serve hot!

Add Toppings

Ready to Make it?