Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 ounces sturdy restaurant-style tortilla chips
- 8 large eggs
- 1/4 cup whole milk
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper
- 1 tablespoon unsalted butter
- 8 ounces bacon, cooked crisp and chopped, or 8 ounces breakfast sausage, cooked and crumbled
- 2 1/2 cups shredded cheese, such as Monterey Jack, cheddar, or a Mexican-style blend
- 1/2 cup drained black beans
- 1/3 cup pickled jalapeño slices, plus more to taste
- 1/2 cup salsa or pico de gallo
- 1/4 cup sour cream or Mexican crema
- 1 avocado, diced
- 2 tablespoons chopped cilantro
- 2 scallions, thinly sliced
- 1 lime, cut into wedges
Do This
- 1. Heat the oven to 400°F and line a large rimmed baking sheet with parchment paper.
- 2. Cook the bacon or sausage until browned and crisp; drain well.
- 3. Whisk eggs with milk, 1/4 teaspoon salt, and pepper, then softly scramble in butter for 3 to 4 minutes.
- 4. Spread chips on the baking sheet and top with 1 1/2 cups cheese, beans, meat, eggs, jalapeños, and remaining 1 cup cheese.
- 5. Bake for 7 to 9 minutes, until the cheese is melted and the chip edges are lightly toasted.
- 6. Finish with salsa, sour cream, avocado, cilantro, scallions, and lime wedges; serve immediately.
Why You’ll Love This Recipe
- Brunch made fun: It has all the breakfast favorites layered onto a big, shareable tray of nachos.
- Fast but festive: The whole dish comes together in about 35 minutes and still feels like a weekend celebration.
- Easy to customize: Use bacon or sausage, mild or spicy salsa, and any melty cheese you love.
- Great for feeding a group: Set the pan in the middle of the table and let everyone dig in while the cheese is still hot.
Grocery List
- Produce: 1 avocado, 2 scallions, 1 small bunch cilantro, 1 lime, pickled jalapeños, salsa or pico de gallo
- Dairy: 8 large eggs, whole milk, unsalted butter, shredded Monterey Jack, cheddar, or Mexican-style cheese, sour cream or Mexican crema
- Meat: Bacon or breakfast sausage
- Pantry: Sturdy restaurant-style tortilla chips, canned black beans, kosher salt, black pepper, optional hot sauce
Full Ingredients
For the Nacho Base
- 12 ounces sturdy restaurant-style tortilla chips, preferably thick-cut
- 2 1/2 cups shredded cheese, divided, such as 1 1/4 cups Monterey Jack and 1 1/4 cups sharp cheddar
- 1/2 cup canned black beans, rinsed and well drained
- 1/3 cup pickled jalapeño slices, drained, plus extra for serving if desired
For the Bacon or Sausage
- 8 ounces bacon, cut into 1/2-inch pieces, or 8 ounces bulk breakfast sausage
For the Scrambled Eggs
- 8 large eggs
- 1/4 cup whole milk
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter
For Topping and Serving
- 1/2 cup salsa or pico de gallo, lightly drained if very watery
- 1/4 cup sour cream or Mexican crema
- 1 ripe avocado, diced
- 2 tablespoons chopped fresh cilantro
- 2 scallions, thinly sliced
- 1 lime, cut into 6 wedges
- Hot sauce, to taste, optional
- Additional kosher salt, to taste
Step-by-Step Instructions
Step 1: Heat the oven and prepare the pan
Place a rack in the center of the oven and heat to 400°F. Line a large rimmed baking sheet, about 18 by 13 inches, with parchment paper for easier cleanup. Choose a sturdy sheet pan because the finished nachos will be loaded and best served right from the tray.
Step 2: Cook the bacon or sausage
If using bacon, place the chopped bacon in a cold large skillet and set it over medium heat. Cook for 8 to 10 minutes, stirring occasionally, until the bacon is deeply golden and crisp. Transfer to a paper towel-lined plate with a slotted spoon and drain off the excess fat.
If using breakfast sausage, place it in a large skillet over medium heat and cook for 7 to 9 minutes, breaking it into small crumbles with a spoon, until browned and cooked through to 160°F. Transfer to a paper towel-lined plate to drain. Wipe out the skillet before scrambling the eggs.
Step 3: Softly scramble the eggs
In a medium bowl, whisk together the 8 eggs, 1/4 cup whole milk, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper until the mixture is smooth and evenly yellow. Melt 1 tablespoon butter in the cleaned skillet over medium-low heat.
Pour in the eggs and cook gently for 3 to 4 minutes, stirring slowly with a silicone spatula. Pull the eggs off the heat when they are still soft, glossy, and slightly underdone. They will finish warming on the nachos in the oven, and this keeps them tender instead of rubbery.
Step 4: Build the first cheesy layer
Spread the tortilla chips in an even layer on the prepared baking sheet, overlapping them slightly so there are fewer empty spaces. Sprinkle 1 1/2 cups of the shredded cheese over the chips, making sure some cheese lands between the chips. This first cheese layer helps the toppings stick and gives every bite a melty base.
Step 5: Add the breakfast toppings
Scatter the drained black beans over the cheese, followed by the cooked bacon or sausage. Spoon the soft scrambled eggs over the chips in small clusters rather than one big pile, so the eggs are evenly distributed. Add the pickled jalapeño slices, using more or less depending on how spicy you want the nachos.
Step 6: Finish with cheese and bake
Sprinkle the remaining 1 cup shredded cheese over the top. Bake at 400°F for 7 to 9 minutes, until the cheese is fully melted, the chips are warm, and the edges of the exposed chips look lightly toasted. Keep an eye on the pan during the last 2 minutes so the chips do not over-brown.
Step 7: Add the fresh toppings
Remove the pan from the oven and let it stand for 2 minutes. Spoon the salsa or pico de gallo over the top, then drizzle or dollop with sour cream or Mexican crema. Add the diced avocado, chopped cilantro, and sliced scallions. Taste a small bite and add a tiny pinch of kosher salt if needed, especially if your chips are lightly salted.
Step 8: Serve while hot
Serve the loaded breakfast nachos immediately, right from the sheet pan, with lime wedges and hot sauce on the side. The best bites have a little bit of everything: crisp chips, melty cheese, soft eggs, smoky bacon or sausage, bright salsa, creamy avocado, and a pop of jalapeño heat.
Pro Tips
- Use sturdy chips: Thin chips can break or turn soggy under the eggs and salsa. Thick restaurant-style chips work best.
- Drain wet toppings: Drain beans, jalapeños, and watery salsa well so the chips stay crisp longer.
- Keep the eggs soft: Pull the scrambled eggs from the skillet while they still look slightly glossy. Overcooked eggs can become dry after baking.
- Layer the cheese strategically: Cheese both under and over the toppings helps glue everything together and prevents bare chips.
- Serve fast: Nachos are at their best within 10 minutes of coming out of the oven.
Variations
- Chorizo breakfast nachos: Swap the bacon or breakfast sausage for 8 ounces Mexican chorizo, cooked and drained. Use Monterey Jack cheese and top with extra cilantro and lime.
- Vegetarian loaded breakfast nachos: Skip the meat and increase the black beans to 1 cup. Add 1 cup sautéed bell peppers and onions or 1/2 cup roasted corn.
- Southwest ranch style: Replace the sour cream with 1/3 cup ranch dressing or avocado crema and add 1/2 teaspoon smoked paprika to the eggs.
Storage & Make-Ahead
Loaded breakfast nachos are best eaten fresh because the chips soften as they sit. If you have leftovers, remove any avocado you can, transfer the nachos to an airtight container, and refrigerate for up to 1 day. Reheat on a parchment-lined baking sheet at 350°F for 8 to 10 minutes, knowing the chips will be softer than when freshly baked.
To make brunch easier, you can cook the bacon or sausage up to 3 days ahead and refrigerate it in an airtight container. You can also shred the cheese, slice the scallions, chop the cilantro, and drain the beans up to 1 day ahead. Scramble the eggs and assemble the nachos just before baking for the best texture.
Nutrition (per serving)
Approximate nutrition per serving, based on 6 servings and using bacon, whole milk, cheddar and Monterey Jack cheese, sour cream, avocado, and salsa: 610 calories, 31 g protein, 39 g carbohydrates, 38 g fat, 14 g saturated fat, 315 mg cholesterol, 5 g fiber, 3 g sugar, and 980 mg sodium. Nutrition will vary depending on chip brand, meat choice, cheese blend, and toppings.
