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Homemade Breakfast Nachos photo

Breakfast Nachos

Breakfast Nachos are a flavor-packed, hearty dish perfect for lazy mornings!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Nachos:
  • ½ pound Breakfast sausage
  • 6 large Eggs
  • 2 teaspoons Water or milk
  • 11 ounces Tortilla chips
  • 3 cups Shredded cheddar or Mexican blend cheese
  • 15 ounces Black beans rinsed and drained
  • ¼ cup Diced red onion
  • 1 large Avocado diced
  • 2 medium Tomatoes diced
  • 1 Jalapeño pepper sliced
  • 2 tablespoons Freshly chopped cilantro
  • Optional toppings salsa, hot sauce, and sour cream

Equipment

  • Large skillet
  • Spatula
  • Baking sheet
  • Knife and cutting board
  • Mixing bowl

Method
 

Instructions:
  1. In a large skillet over medium heat, crumble the breakfast sausage. Cook, stirring occasionally, until browned and fully cooked, about 5-7 minutes. Transfer the sausage to a plate and set aside.
  2. In a mixing bowl, whisk together the eggs with water or milk. Season with salt and pepper. In the same skillet, pour the egg mixture and cook over medium heat, gently stirring until the eggs are fluffy and fully cooked, about 3-5 minutes.
  3. Preheat your oven to 350°F (175°C). On a large baking sheet, spread the tortilla chips evenly. Layer the cooked sausage, scrambled eggs, and 1½ cups of shredded cheese over the chips.
  4. Place the baking sheet in the oven and bake for about 5-7 minutes, or until the cheese is melted and bubbly.
  5. Once the nachos are out of the oven, sprinkle the remaining cheese on top, followed by the black beans, diced red onion, avocado, diced tomatoes, sliced jalapeño, and freshly chopped cilantro.
  6. Serve your Breakfast Nachos warm with optional salsa, hot sauce, and sour cream on the side.

Notes

  • For a lighter option, use turkey or chicken sausage instead of pork.
  • Customize the toppings to your liking, such as adding bell peppers or corn.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.