Save It I stumbled onto breakfast nachos by accident one Saturday when I had leftover tortilla chips and no bread for toast. I cracked an egg over a pile of cheese-covered chips, slid it into the oven, and pulled out something that felt like a small rebellion against the usual morning routine. The yolk broke over everything, turning ordinary ingredients into something worth waking up for. Now it's my go-to whenever I want breakfast to feel like a celebration.
The first time I made this for friends, someone said it tasted like a diner and a taco truck had a baby. The kitchen smelled like melted cheese and toasted corn, and everyone hovered around the baking sheet, sneaking chips before I could plate them. One friend added hot sauce so aggressively the bottle made that embarrassing squelch sound. We laughed, ate with our hands, and agreed this was the only acceptable way to start a lazy Sunday.
Ingredients
- Tortilla chips (200 g): Use thick, sturdy chips that won't buckle under the weight of toppings, restaurant-style works best.
- Red onion (1 small, diced): The sharpness mellows in the oven and adds a sweet contrast to the cheese.
- Bell pepper (1 small, diced): I prefer red or yellow for a hint of sweetness, but green works if that's what you have.
- Jalapeño (1, sliced): Optional but highly recommended, the seeds carry most of the heat so remove them if you're cautious.
- Tomatoes (2 medium, seeded and diced): Seeding them prevents sogginess, a lesson I learned the messy way.
- Black beans (100 g, cooked): They add heartiness without overpowering, refried beans work too if you want creaminess.
- Cheddar cheese (150 g, shredded): The backbone of flavor, use sharp cheddar for maximum impact.
- Monterey Jack cheese (50 g, shredded): It melts beautifully and balances the sharpness of cheddar.
- Eggs (4 large): The crown jewel, cook them sunny-side up so the yolk becomes a sauce.
- Sour cream (60 g): A cool, tangy contrast to the warm, spicy layers.
- Avocado (1 ripe): Adds richness and a silky texture that complements the crunch.
- Cilantro (2 tbsp, chopped): Fresh and bright, it wakes up every bite.
- Lime wedges: A squeeze of lime cuts through the richness and ties everything together.
- Salt, pepper, salsa, hot sauce: Season to taste and let everyone customize their heat level.
Instructions
- Preheat and prep:
- Set your oven to 200°C (400°F) so it's ready when you are. Gather your ingredients and get everything within arm's reach.
- Build the first layer:
- Spread half the tortilla chips on a large baking sheet or ovenproof platter. Scatter half the beans, onions, peppers, jalapeño, tomatoes, and cheese over the chips, keeping it fairly even.
- Add the second layer:
- Repeat with the remaining chips, beans, vegetables, and cheese. This double-decker approach ensures every bite gets some of everything.
- Bake until bubbly:
- Slide the sheet into the oven for 8 to 10 minutes, watching for the cheese to melt and turn golden at the edges. Your kitchen will start to smell incredible right around the 7-minute mark.
- Cook 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 sunny-side up for 3 to 4 minutes until the whites are set but the yolks stay runny.
- Assemble and serve:
- Pull the nachos from the oven and gently place one egg on each quarter. Top with sour cream, avocado, cilantro, and a squeeze of lime, then serve immediately with salsa or hot sauce on the side.
Save It There's something about breaking the yolk with your fork and watching it run over the chips that makes this dish feel generous and a little indulgent. I've made these nachos on quiet weekday mornings and for friends who stayed over after a late night. Every time, the reaction is the same: wide eyes, happy silence, then someone asking if there's more.
Customizing Your Nachos
If you want meat, cooked chorizo or crumbled bacon fits right in with the beans. I've also swapped Monterey Jack for pepper jack when I'm craving extra heat, and smoked paprika or chili powder sprinkled before baking adds a warm, earthy layer. Refried beans instead of black beans make the whole thing creamier and more filling.
Serving Suggestions
These nachos are a meal on their own, but a side of pico de gallo or a simple green salad balances the richness. I've served them straight from the baking sheet for casual brunches, and everyone just digs in with forks or their hands. Pair with cold beer, fresh orange juice, or strong coffee depending on the vibe you're going for.
Storage and Reheating
Breakfast nachos are best eaten fresh, but if you have leftovers, store the chips and toppings separately to avoid sogginess. Reheat the nachos in a 180°C (350°F) oven for 5 minutes, then top with a freshly fried egg. The magic is in the contrast between hot, crispy chips and cool, creamy toppings, so don't assemble too far in advance.
- Store leftover nachos in an airtight container in the fridge for up to 1 day.
- Reheat in the oven, not the microwave, to restore some crispness.
- Cook eggs fresh each time for the best texture and flavor.
Save It This recipe turned my mornings into something I actually look forward to. I hope it does the same for you.
Common Questions About Recipes
- → What type of cheese works best for this dish?
Sharp cheddar combined with Monterey Jack melts perfectly, providing a creamy, rich flavor and a good stretchiness.
- → Can I make this dish spicier?
Yes, add sliced jalapeños, swap Monterey Jack for pepper jack, or sprinkle smoked paprika and chili powder before baking for extra heat.
- → How do I achieve sunny-side up eggs with runny yolks?
Cook eggs over medium heat without flipping, allowing whites to set while keeping yolks soft, about 3-4 minutes.
- → Is it possible to add meat to this meal?
Adding cooked chorizo or crispy bacon with the beans adds savory depth and extra protein.
- → What sides complement this dish well?
Pico de gallo, salsa, or hot sauce pairs beautifully, adding fresh or spicy notes to balance the richness.