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Breakfast Nachos

Kathleen R. Coffey
A hearty, flavorful breakfast option, these Breakfast Nachos combine crispy tortilla chips with protein-rich turkey sausage, scrambled eggs, black beans, and melted cheese.
Topped with fresh avocado, pico de gallo, and cilantro, this quick, easy, and satisfying recipe is perfect for brunch, family breakfasts, or meal-prep mornings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Breakfast, Brunch
Cuisine American, Tex-Mex
Servings 8

Equipment

  • 1 large skillet (preferably cast iron)
  • 1 large baking sheet
  • Parchment paper or aluminum foil
  • Cooking spray (optional)
  • Whisk
  • Rubber spatula or wooden spoon
  • Measuring Cups and Spoons

Ingredients
  

  • 1 bag tortilla chips
  • 1 tbsp olive oil or avocado oil
  • 1 lb turkey breakfast sausage homemade or store-bought
  • 8 large eggs
  • 2 tbsp water or milk
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp butter vegan butter, or oil
  • 8 oz shredded cheese pepper jack and white cheddar recommended
  • 3/4 cup black beans drained and rinsed
  • 1/4 cup pico de gallo or diced tomatoes
  • 1 –2 medium avocados sliced
  • 1/4 cup finely diced red onion
  • 1/4 cup finely chopped fresh cilantro

Optional toppings: jalapeño sour cream, sliced jalapeño, black olives, Mexican pickled onions, hot sauce, green onions, guacamole, or avocado crema

Instructions
 

  • Preheat Oven and Prepare Baking Sheet: Position your oven rack in the lower third of the oven and set it to the broil function.
    Line a large baking sheet with either parchment paper or aluminum foil, or lightly coat it with cooking spray to prevent sticking.
    This will serve as the base for your nachos and ensure easy cleanup while allowing the cheese to melt evenly.
  • Cook the Turkey Sausage: Place a large skillet over medium-high heat and add one tablespoon of olive oil or avocado oil.
    Once the oil shimmers, add the turkey sausage. Break it apart into small crumbles using a spatula or spoon.
    Cook for 3–5 minutes, stirring occasionally, until the sausage is fully browned and no pink remains.
    Transfer the cooked sausage to a plate lined with paper towels to drain excess fat.
    Remove 1–2 tablespoons of fat from the skillet, leaving just enough to coat the bottom for the eggs.
  • Whisk Eggs for Scrambling: In a large bowl, crack all eight eggs and add two tablespoons of water or milk.
    Sprinkle in one teaspoon of kosher salt and half a teaspoon of black pepper.
    Using a whisk, beat the eggs thoroughly until the mixture is uniform, slightly frothy, and smooth.
    The water or milk will help make the eggs fluffy and tender.
  • Cook Soft Scrambled Eggs: Return the same skillet to low heat and add one tablespoon of butter, vegan butter, or oil.
    Allow it to melt and coat the pan evenly. Pour in the egg mixture and let it sit undisturbed for a few seconds so a thin layer begins to set.
    Using a rubber spatula or wooden spoon, gently push the eggs from the edges toward the center, allowing the uncooked eggs to flow to the bottom.
    Continue folding and stirring slowly for 5–7 minutes, or until the eggs are just set but still slightly soft and creamy.
    Remove the skillet from heat to prevent overcooking, as the eggs will finish cooking in the oven.
  • Arrange Chips on Baking Sheet: Spread the tortilla chips evenly across the prepared baking sheet in a single layer.
    Make sure there are no overlapping piles so each chip has a chance to get a layer of toppings.
    This helps ensure that every bite has a good balance of chips, sausage, eggs, beans, and cheese.
  • Layer Sausage, Eggs, and Beans: Evenly sprinkle the cooked turkey sausage over the arranged tortilla chips.
    Follow with the soft scrambled eggs, breaking them into small curds as you distribute them.
    Next, scatter the drained black beans across the chips, making sure they are spread out so each bite gets a touch of protein and fiber.
  • Add Shredded Cheese: Generously sprinkle the shredded cheese over the top of the chips, sausage, eggs, and beans.
    Use a combination of pepper jack and white cheddar for flavor depth and melty texture.
    The cheese acts as a binder to hold the layers together and adds a gooey, savory richness.
  • Broil Until Golden and Melty: Place the baking sheet under the preheated broiler for 2–4 minutes.
    Watch very carefully as broilers can vary in intensity; your goal is for the cheese to melt fully and for a few golden brown spots to appear on both the cheese and chips.
    Do not walk away during this step—broilers work quickly, and the nachos can burn if left unattended.
  • Prepare Fresh Toppings: While the nachos broil, prepare your fresh toppings.
    Dice red onion finely, chop fresh cilantro, slice 1–2 medium avocados, and measure out pico de gallo.
    You can also prepare optional toppings like jalapeño sour cream, guacamole, sliced jalapeños, or Mexican pickled onions at this stage.
    Having them ready will allow for immediate assembly and serving.
  • Assemble and Garnish: Once the nachos come out of the oven, immediately top them with pico de gallo, avocado slices, diced red onion, and fresh cilantro.
    Drizzle with optional jalapeño sour cream or other desired toppings.
    The residual heat from the nachos will gently warm the toppings without cooking them, keeping their fresh flavor and vibrant color.
  • Serve and Enjoy: Transfer the nachos to the table and serve warm.
    Encourage everyone to grab a portion that includes chips, sausage, eggs, beans, cheese, and toppings for the perfect bite.
    These nachos are best enjoyed immediately, while the chips remain crisp and the eggs soft and creamy.

Notes

  • Chip Choice Matters: Use sturdy tortilla chips that can hold the weight of the sausage, eggs, beans, and cheese. Thin chips or scoops tend to become soggy quickly. Brands like Siete or Late July work well, but feel free to use your favorite robust chips.
  • Egg Texture: Scrambled eggs should be soft and slightly undercooked before layering. They will finish cooking in the oven, preserving their creamy texture. Cooking eggs low and slow ensures tenderness.
  • Cheese Selection: For best flavor and melt, shred your own cheese from a block. A blend of pepper jack and white cheddar offers both a mild kick and creamy richness. Pre-shredded cheese often contains anti-caking agents that affect melting.
  • Turkey Sausage Tip: Homemade turkey sausage is simple to make and allows control over seasoning. Adding fennel seeds, thyme, sage, and a pinch of red pepper flakes creates a flavorful, aromatic base.
  • Topping Flexibility: Customize nachos with fresh ingredients like avocado, pico de gallo, jalapeños, or guacamole. These add color, texture, and flavor, enhancing both taste and visual appeal.