Egg-Topped Breakfast Nachos (Printable)

Crispy chips layered with cheese, black beans, veggies, and topped with cooked eggs 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

→ 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, to serve

# How to Make It:

01 - Preheat oven to 400°F (200°C).
02 - Spread half of the tortilla chips evenly on a large ovenproof platter or baking sheet.
03 - Top chips with half the black beans, diced onions, bell peppers, jalapeño slices, diced tomatoes, and half the shredded cheese.
04 - Repeat layering with remaining chips, beans, vegetables, and cheese to form a second tier.
05 - Place the layered chips in the preheated oven and bake for 8 to 10 minutes until the cheese melts and bubbles.
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 until whites are set and yolks remain runny, about 3–4 minutes. Cover briefly if firmer yolks are desired.
07 - Remove nachos from oven and carefully place one cooked egg atop each quarter. Garnish with sour cream, avocado slices, chopped cilantro, and a squeeze of lime.
08 - Serve immediately alongside salsa or hot sauce.

# Expert Advice:

01 -
  • It feeds a crowd without making you feel like you're cooking fancy brunch food.
  • Everything happens in one place, so cleanup won't haunt you for hours.
  • The runny yolk moment makes people actually excited about breakfast.
02 -
  • Don't skip seeding your tomatoes or you'll end up with soggy chips and regret—I learned this the very first time I made this.
  • Cook your eggs while the nachos are in the oven so everything comes together hot and perfect at the same moment.
03 -
  • Use high-quality, sturdy tortilla chips or they'll disintegrate into a disappointing pile by the time you're done layering.
  • Have all your toppings (sour cream, avocado, cilantro, lime) ready before you pull the nachos out of the oven so you can finish them fast while everything is still hot.
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