Save to Pins One Saturday morning, I woke up craving something bold and messy. The fridge had eggs, a bag of tortilla chips from movie night, and half a block of cheddar that needed using. I started layering things on a baking sheet without much of a plan, and twenty minutes later, I had breakfast nachos topped with runny eggs. My partner walked into the kitchen, saw the plate, and said it looked like brunch and dinner had a baby.
I made this for friends during a lazy Sunday hangout, and everyone grabbed forks and ate straight from the baking sheet. Someone scooped up a chip loaded with egg yolk, black beans, and avocado, and said it tasted like vacation. We sat around the table for an hour, laughing and picking at the crispy edges until the pan was empty.
Ingredients
- Tortilla chips: Use thick, sturdy chips that can hold up under the weight of toppings and cheese without turning soggy.
- Red onion: Adds a sharp, sweet bite that mellows slightly in the oven and balances the richness of the eggs.
- Bell pepper: I like red or yellow for a touch of sweetness, but green works if you want a more vegetal flavor.
- Jalapeño: Slice it thin and remove the seeds if you want the flavor without too much heat.
- Tomatoes: Seeding them keeps the nachos from getting watery, and dicing them small helps distribute the freshness.
- Black beans: Rinsing them removes excess salt and starch, and they add protein without overpowering the dish.
- Cheddar cheese: Melts beautifully and brings a sharp, tangy flavor that anchors everything.
- Monterey Jack cheese: It melts smooth and creamy, filling in the gaps between the cheddar.
- Eggs: The star of the show, runny yolks turn into a rich, golden sauce that soaks into every layer.
- Sour cream: A cool, tangy contrast to the warm, cheesy base.
- Avocado: Adds buttery richness and a bit of color, slice it just before serving so it stays green.
- Cilantro: A handful of fresh leaves brightens the whole dish and cuts through the heaviness.
- Lime: A squeeze at the end wakes up all the flavors and adds a little zing.
Instructions
- Preheat and Prep:
- Set your oven to 200°C (400°F) and give it a few minutes to heat up. Gather your baking sheet and make sure it is large enough to hold a generous pile of chips.
- Build the First Layer:
- Spread half the tortilla chips across the baking sheet in a loose, even layer. Scatter half the beans, onions, peppers, jalapeño, tomatoes, and both cheeses over the top, letting everything fall into the gaps between chips.
- Add the Second Layer:
- Repeat with the remaining chips, beans, vegetables, and cheese, building height and making sure every chip has a chance to catch some toppings. The double layer ensures no one gets a bare chip.
- Bake Until Bubbly:
- Slide the baking sheet into the oven and bake for 8 to 10 minutes, watching for the cheese to melt and bubble. The edges of the chips should start to brown just slightly.
- Fry the Eggs:
- While the nachos bake, heat a nonstick skillet over medium heat with a little oil or butter. Crack in the eggs and cook them sunny side up until the whites are set but the yolks are still soft and wobbly, about 3 to 4 minutes.
- Top and Serve:
- Pull the nachos from the oven and gently place one egg on each quarter of the pan. Add dollops of sour cream, scatter avocado slices, sprinkle cilantro, and finish with a squeeze of lime.
Save to Pins The first time I served this, I watched my friend break a yolk with the edge of a chip and drag it through the beans and cheese. She looked up and said it reminded her of late nights at a diner in college, except better because it was breakfast. That moment made me realize food does not have to be fancy to feel important.
Making It Your Own
I have added cooked chorizo for a smoky, spicy kick, and crumbled bacon when I wanted something salty and crisp. If you are keeping it vegetarian, refried beans spread under the chips add a creamy base that holds everything together. You can also swap Monterey Jack for pepper jack if you like a little heat in every bite.
Serving and Timing
These nachos are best eaten hot, straight from the oven, when the cheese is still stretchy and the eggs are warm. I usually put the baking sheet in the center of the table and let everyone dig in with forks. If you are feeding a crowd, double the recipe and use two baking sheets, rotating them halfway through so both batches bake evenly.
Storage and Leftovers
Nachos do not really keep well once assembled, the chips lose their crunch and the eggs get rubbery. If you have leftovers, store the components separately and rebuild a smaller portion when you are ready to eat again. The beans, vegetables, and cheese can be refrigerated for up to three days.
- Reheat leftover toppings in a skillet and fry a fresh egg to bring it all back to life.
- If the chips have gone soft, spread them on a baking sheet and crisp them in a hot oven for a few minutes.
- Save any extra salsa or sour cream in small containers for topping scrambled eggs or tacos later in the week.
Save to Pins This dish turned weekend mornings into something I actually look forward to. I hope it does the same for you.
Frequently Asked Questions
- → Can I make this dish spicier?
Yes, add sliced jalapeños or sprinkle chili powder before baking. Serve with hot sauce for extra heat.
- → What cheese works best for melting here?
Cheddar and Monterey Jack cheeses melt perfectly, providing a creamy and flavorful layer on the chips.
- → How do I keep the egg yolks runny?
Cook eggs sunny-side up over medium heat until whites set but yolks remain soft, about 3–4 minutes. Covering briefly helps cook whites evenly.
- → Are there vegetarian options available?
This dish can be kept vegetarian by using black or refried beans and omitting any meat toppings.
- → What sides complement this dish well?
Pico de gallo, fresh salsa, or a side salad add freshness and balance the rich layers here.