Name: Recipe "Breakfast Nachos"
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 0.5 lb breakfast sausage; 6 large eggs; 2 tsp water or milk; kosher salt and black pepper; 11 oz tortilla chips; 3 cup shredded cheddar or mexican blend cheese (shredded); 15 oz black beans (rinsed and drained); 0.25 cup red onion (diced); 1 large avocado (peeled, pitted, and finely diced); 2 tomatoes (diced); 1 jalapeño pepper (sliced); 2 tbsp freshly chopped cilantro (chopped); salsa, hot sauce, sour cream

Continue the meal with Breakfast Sandwich and Peanut Butter Cookies.

Why This Breakfast Nachos Recipe Works

I’m a big fan of nachos any time of day, so it was only a matter of time before I made them for breakfast. These breakfast nachos start with a bed of crunchy tortilla chips, then get piled high with browned sausage, soft scrambled eggs, black beans, and plenty of melted cheese. A quick trip under the broiler melts everything together, and then I load them up with fresh toppings like avocado, tomato, and jalapeño. They’re hearty enough to satisfy a crowd and easy to customize.

Why You’ll Love These Breakfast Nachos

All your favorite breakfast flavors on one sheet pan: savory sausage, fluffy eggs, and melty cheese over crispy chips.
Comes together in about 20 minutes, making it perfect for weekend brunch or a fun breakfast-for-dinner.
Easily customizable: set out toppings and let everyone build their own plate.

Key Ingredients for Breakfast Nachos

Breakfast sausage: I use a half-pound of your favorite bulk breakfast sausage. It renders enough fat to keep the nachos moist. If you prefer links, just remove the casings and crumble as they cook.
Tortilla chips: Go for a thick, sturdy chip like restaurant-style or scoop-shaped ones. Thin chips can break under the weight of the toppings.
Cheese: A three-cup pile of shredded cheddar or Mexican blend melts beautifully. Pre-shredded cheese works, but freshly grated melts smoother because it doesn’t have anti-caking agents.

Kitchen Tools for Breakfast Nachos

Baking sheet (for broiling nachos)
Parchment paper or aluminum foil (for easy cleanup)
Nonstick skillet (for cooking eggs and sausage)
Slotted spoon (to transfer sausage from skillet)
Rubber spatula (for folding scrambled eggs)

Tips for Making the Best Breakfast Nachos

When I make the scrambled eggs, I pull them off the heat while they’re still a little wet. The residual heat from the broiler finishes cooking them, so they stay soft and tender. If you cook them all the way on the stove, they’ll turn dry after the second round of heat.

Broiler strength varies a lot, so watch the nachos closely. Two minutes is usually enough to melt the cheese, but it can go from melted to burnt in seconds. Arrange the chips in a single layer on the sheet pan so every chip gets some cheese and toppings.

Breakfast Nachos Variations to Try

One of the best things about this recipe is how flexible it is. You can swap the breakfast sausage for crumbled bacon, diced ham, or even leftover taco meat. If you want to go meatless, double the beans and add sautéed peppers and onions. And feel free to switch up the cheese: pepper jack adds a nice kick, while a sharp cheddar gives a classic flavor. For a spicy version, toss in some pickled jalapeños along with the fresh ones.

What to Serve with Breakfast Nachos

I like to serve these nachos right away while the chips are still crunchy and the cheese is warm. Alongside the built-in toppings, I set out small bowls of extra salsa, hot sauce, and sour cream so everyone can drizzle more as they eat. For a full brunch spread, a fresh fruit salad or a simple green salad balances the richness. And if it’s a special occasion, a pitcher of mimosas never hurts.

How to Store Leftover Breakfast Nachos

These nachos are best fresh from the oven. If you have leftovers, store them in an airtight container in the fridge for up to 2 days. The chips will soften, but you can reheat them in a 350°F oven for a few minutes to help crisp them up a bit. The toppings like avocado and tomato are best added fresh each time, so store those separately if you can.

Best Ways to Reheat Breakfast Nachos

For reheating, spread leftover nachos on a baking sheet and warm them in a 350°F oven for about 5 to 7 minutes, or until heated through and chips crisp up slightly. The microwave will make the chips soggy, so I don’t recommend it.

Breakfast Nachos FAQs

Can I make these breakfast nachos ahead of time?

I don’t recommend assembling them ahead because the chips will get soggy. But you can prep the components: cook the sausage and scramble the eggs, then refrigerate them separately. When you’re ready, simply assemble and broil. Fresh toppings like avocado and tomato should be added just before serving.

What can I use instead of breakfast sausage?

Almost any ground meat works. Try crumbled bacon, diced ham, chorizo, or even ground turkey seasoned with sage and pepper. For a vegetarian version, skip the meat and add extra black beans or sautéed mushrooms.

How do I keep the chips from getting soggy?

Start with thick, sturdy chips and arrange them in a single layer. Don’t overload them with wet toppings before broiling, add fresh toppings like salsa and avocado after the cheese melts. Also, undercook the scrambled eggs slightly so they don’t release excess moisture.

Can I make these dairy-free?

Yes. Use a dairy-free cheese alternative that melts well, and skip the sour cream or use a nondairy substitute. The rest of the ingredients are naturally dairy-free. Just check the sausage ingredients for any dairy additives.

Recipe

Breakfast Nachos

Tortilla chips topped with breakfast sausage, eggs, beans, cheese, and lots of delicious toppings! This savory, satisfying breakfast is always a crowd pleaser!

easyGluten-Free

10 min

Prep Time

12 min

Cook Time

22 min

Total Time

Servings

Breakfast

Course

Tex-Mex

Cuisine

1026 kcal

Calories

Ingredients

Servings

0.5 lb breakfast sausage
6 large eggs
2 tsp water or milk
kosher salt and black pepper
11 oz tortilla chips
3 cup shredded cheddar or mexican blend cheese, shredded

15 oz black beans, rinsed and drained
0.25 cup red onion, diced
1 large avocado, peeled, pitted, and finely diced
2 tomatoes, diced
1 jalapeño pepper, sliced
2 tbsp freshly chopped cilantro, chopped

for serving

salsa, hot sauce, sour cream

Instructions

1
Preheat oven to broil. Line a baking sheet with parchment paper. You can also use foil, shiny-side up, spray the foil with cooking spray. Set aside.
2
In a medium skillet, cook the breakfast sausage over medium-high heat, breaking the meat apart with a wooden spoon, until sausage is browned, and the fat is rendered, about 5 minutes. With a slotted spoon, transfer sausage to paper towels to drain.
3
Crack the eggs into a medium bowl and add the water or milk. Whisk until well combined. Add a little butter or oil to a medium nonstick skillet and turn the heat to medium-low. Add the eggs and let them cook for a few seconds without stirring. Use a rubber spatula to push the eggs across the bottom of the pan to form soft curds of scrambled eggs. Continue cooking, folding and stirring the eggs every few seconds to make sure they don’t stick to the pan. Remove the pan from the heat when the eggs are mostly set, but a little liquid egg remains. Slightly undercook the eggs because they will continue cooking in the oven. Season with salt and pepper, to taste, and set aside.

4
Place the tortilla chips in an even layer on the prepared baking sheet. Sprinkle half of the cheese evenly over the chips. Add the cooked sausage, scrambled eggs, and beans. Sprinkle with remaining cheese and red onion.
5
Broil until the cheese melts, about 2 minutes. Don’t walk away. Make sure you keep an eye on the nachos as broilers vary and yours may take less time or a little more time.
6
Remove the nachos from the oven and top with avocado, tomatoes, jalapeno slices, and cilantro. Serve immediately with salsa, hot sauce, and sour cream, if desired.

Nutrition (per serving)

1026kcal

Calorie breakdown

Protein22%223 kcal

Fat45%469 kcal

Carbohydrates33%338 kcal

How this was calculated — 12 of 13 ingredients matched

breakfast sausageSausage, turkey, breakfast links, mild, raw383 kcal

large eggsEgg, whole, raw, fresh9 kcal

water or milkNuts, coconut milk, raw (liquid expressed from grated meat and water)23 kcal

kosher salt and black pepperPepper, banana, raw0 kcal

tortilla chipsTortilla chips, yellow, plain, salted1550 kcal

shredded cheddar or mexican blend cheeseCheese, caraway2707 kcal

black beansBeans, black, mature seeds, raw1450 kcal

red onionOnions, red, raw26 kcal

tomatoesTomatoes, grape, raw1 kcal

jalapeño pepperPeppers, jalapeno, raw0 kcal

freshly chopped cilantroCoriander (cilantro) leaves, raw7 kcal

salsa, hot sauce, sour creamSauce, barbecue2 kcal

Serving size ≈ 299 g · 6 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

Open in analyzer

Keyword: gluten-free, high-protein, Oven Baked, spicy-optional

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