Breakfast Nachos Recipe

Name: Breakfast Nachos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE NACHOS:; 2 Tablespoons Olive Oil, Divided; 3 whole Eggs; 1/2 whole Red Onion, Sliced; 1/2 cans (4 Oz. Size) Fire Roasted Green Chilis, Sliced; 1 bag Tortilla Chips, 16 Ounce Bag, Use As Many As You Like; 1 cup Refried Black Beans; 1 cup Shredded Pepper Jack Cheese; 1 whole Avocado (peeled, Pitted And Sliced); FOR THE CHIPOTLE AIOLI:; 1/4 cups Mayonnaise; 1 Tablespoon Olive Oil; 1 whole Lime, Juiced; 1 whole Chipotle In Adobo, Minced; Salt To Taste; Pepper To Taste

Servings: persons

FOR THE NACHOS:
2 Tablespoons Olive Oil, Divided
3 whole Eggs
1/2 whole Red Onion, Sliced
1/2 cans (4 Oz. Size) Fire Roasted Green Chilis, Sliced
1 bag Tortilla Chips, 16 Ounce Bag, Use As Many As You Like
1 cup Refried Black Beans
1 cup Shredded Pepper Jack Cheese
1 whole Avocado (peeled, Pitted And Sliced)
FOR THE CHIPOTLE AIOLI:
1/4 cups Mayonnaise
1 Tablespoon Olive Oil
1 whole Lime, Juiced
1 whole Chipotle In Adobo, Minced
Salt To Taste
Pepper To Taste

1
Preheat oven to 400 F.
2
Combine all of the chipotle aioli ingredients in a small bowl. Cover and refrigerate.
3
Heat olive oil in two medium frying pans over medium heat.
4
Whisk eggs in a small bowl then add to one of the frying pans and scramble them until they reach your desired level of firmness.
5
While the eggs cook, add the onion and chilis into the second frying pan and saute about 5 minutes.
6
To assemble the nachos, place a layer of tortilla chips on a rimmed baking tray. Then add black beans, red onion/chili mixture, and eggs, then top with cheese.
7
Bake until cheese has melted and beans are warm, about 20-25 minutes. Make sure to keep an eye on them.
8
Top with avocado and chipotle aioli.
9
Enjoy!

492

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE NACHOS:, 2 Tablespoons Olive Oil, Divided, 3 whole Eggs, 1/2 whole Red Onion, Sliced, and more.

Yes, Breakfast Nachos falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Breakfast Nachos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions