Go Back
Overhead shot of sheet-pan breakfast nachos topped with scrambled eggs, black beans, avocado and cilantro on a wood table

Baked Breakfast Nachos with Eggs and Black Beans

Sheet-pan tortilla chips loaded with black beans, melted cheddar and soft scrambled eggs, finished with avocado and pico de gallo.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Tex-Mex
Calories: 540
Ingredients Method Notes

Ingredients
  

Nacho Base
  • 140 g tortilla chips (about 5 cups); sturdy, restaurant-style
  • 1 can black beans, canned (425 g / 15 oz); drained and rinsed
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 113 g sharp cheddar cheese (1 cup); shredded
Scrambled Eggs
  • 12 large eggs
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
Toppings
  • 1 avocado medium (about 150 g); diced
  • 1/2 cup pico de gallo or salsa (120 g)
  • 1/4 cup plain Greek yogurt (60 g); stands in for sour cream
  • 2 tbsp fresh cilantro chopped
  • 1 lime cut into wedges
  • jalapeno optional; sliced

Method
 

  1. Heat the oven to 200 C / 400 F. Line a sheet pan (33 x 46 cm / 13 x 18 inch) with foil or parchment.
  2. Spread the tortilla chips in an even layer across the pan.
  3. In a 1-quart / 1L saucepan, warm the black beans with cumin, chili powder and a pinch of salt over medium heat for 3 to 4 minutes, stirring, until heated through and any excess liquid has cooked off.
  4. Scatter the warm beans over the chips, then top with the shredded cheddar. Bake for 6 to 8 minutes, until the cheese is fully melted and the chip edges start to brown.
  5. While the nachos bake, heat the olive oil in a 10-inch nonstick or cast-iron skillet over medium-low heat. Whisk the eggs with salt and pepper in a mixing bowl, then pour into the skillet.
  6. Scramble the eggs, stirring often with a wooden spoon, for 4 to 5 minutes, until the curds are soft-set and glossy with no runny liquid left. Pull them off the heat right at that point, they keep cooking on their own and turn rubbery if left too long.
  7. Remove the nachos from the oven and immediately spoon the scrambled eggs over the top while everything is still hot.
  8. Add the diced avocado, pico de gallo and dollops of Greek yogurt, then scatter the chopped cilantro over the top.
  9. Squeeze fresh lime juice over the nachos, add jalapeno slices if using, and serve right away before the chips soften.

Notes

  • Rinse canned beans to cut sodium and keep the nachos from getting watery.
  • Use a 10-inch cast iron pan for eggs if you have one, it holds heat evenly.
  • Assemble nachos right before serving, they don't hold well as leftovers.
  • Shred your own cheddar block, pre-shredded bags melt less evenly.