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Breakfast Nachos - Scrambled Eggs, Cheese, Beans on Chips

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 8–10 ounces sturdy tortilla chips (restaurant-style, not thin)
  • 6 large eggs
  • 1 tablespoon butter or olive oil
  • 1 cup shredded cheese (cheddar, Monterey Jack, or pepper jack)
  • 1 cup cooked beans (black beans or pinto beans, rinsed and drained)
  • 1/2 cup salsa (plus more for serving)
  • 1/4 cup milk or half-and-half (optional, for creamier eggs)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon chili powder or smoked paprika (optional)
  • 1/2 small red onion, finely diced
  • 1 jalapeño, thinly sliced (optional)
  • 1 ripe avocado, diced or sliced
  • 1/4 cup sour cream or Greek yogurt
  • Fresh cilantro, chopped, for garnish
  • Lime wedges, for serving

Method
 

  1. Preheat your oven. Set it to 375°F (190°C). You’re not baking for long—just enough to melt the cheese and warm everything through.
  2. Prep the pan. Line a large sheet pan with parchment for easier cleanup. Spread the tortilla chips in an even layer so the toppings can reach most chips.
  3. Beat the eggs. Crack the eggs into a bowl. Add the milk (if using), salt, pepper, and chili powder or paprika. Whisk until the eggs look uniform and slightly foamy.
  4. Scramble the eggs. Warm a nonstick skillet over medium heat. Add butter, then pour in the eggs. Stir gently with a spatula, sweeping the pan to form soft curds. Cook until just set; keep them slightly underdone since they’ll finish in the oven.
  5. Layer the base. Sprinkle half the cheese over the chips. Scatter the beans evenly. Spoon half the salsa across the top so flavors seep into the chips.
  6. Add the eggs. Distribute the scrambled eggs over the chip layer. Try to cover as much surface area as possible so each bite gets eggs.
  7. Finish with cheese and aromatics. Top with the remaining cheese and a handful of diced red onion. Add sliced jalapeño if you like heat.
  8. Bake briefly. Slide the tray into the oven for 5–8 minutes, just until the cheese melts and the edges of some chips get a touch golden. Don’t overbake or the chips will dry out.
  9. Add fresh toppings. Remove from the oven and finish with avocado, cilantro, extra salsa, and small dollops of sour cream or Greek yogurt. A squeeze of lime brightens everything.
  10. Serve immediately. Breakfast nachos are best hot and crisp. Bring the tray to the table and let everyone grab their favorite corner.