Breakfast Nachos

Name: Breakfast Nachos
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 serving
Ingredients: 1 Roma tomato; 1/4 red onion; 1 Jalapeño; 1 15oz. can black beans, rinsed and drained; 4 oz. Cheddar cheese, shredded; 6 large eggs; 1/4 tsp salt; 1/4 tsp pepper; 2 Tbsp butter; 1 15oz. bag tortilla chips; 1/2 cup sour cream

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
32 mins
Servings
4
Calories
933 kcal
Course
Breakfast, Brunch
Cuisine
American

Breakfast Nachos

Nancy Wheeler

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Breakfast nachos are fun and easy way to change up your breakfast or brunch routine. Plus, the topping options are endless!

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Ingredients

Servings

1 Roma tomato $0.36
1/4 red onion $0.09
1 Jalapeño $0.18
1 15oz. can black beans, rinsed and drained $0.79
4 oz. Cheddar cheese, shredded $1.25
6 large eggs $1.20
1/4 tsp salt $0.02
1/4 tsp pepper $0.02
2 Tbsp butter $0.22
1 15oz. bag tortilla chips $3.49
1/2 cup sour cream $0.42

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Instructions

Dice the tomato and red onion. Slice the jalapeño. Rinse and drain the black beans. Shred the cheddar cheese.
Preheat the oven to 350ºF. Whisk together the eggs, salt, and pepper in a large bowl.
Melt the butter in a large non-stick skillet over medium heat. Once hot, add the whisked eggs and gently stir and fold until the eggs are mostly set, but still slightly wet (they'll finish cooking in the oven).
Line a large baking sheet with parchment paper for easy cleanup. Spread half of the tortilla chips over the surface of the baking sheet, then top with half of the eggs, half of the black beans, and half of the shredded cheese.
Repeat with a second layer of chips, eggs, beans, and cheese.
Bake the nachos in the preheated oven for 5-7 minutes, or until the cheese is melted.
Remove the nachos from the oven and top with the remaining fresh ingredients: tomato, onion, jalapeño, and sour cream. Serve hot.