Loaded Breakfast Nachos

Ingredients

For the Nachos

• 10 ounces sturdy tortilla chips
• 8 ounces breakfast sausage
• 6 large eggs
• 1 tablespoon butter
• 1 can (15 ounces) black beans, rinsed
• 2 cups shredded cheddar or Mexican-blend cheese
• 1/2 cup diced tomatoes
• 1 small jalapeño, sliced

Toppings

• 1 avocado, diced
• 1/3 cup sour cream
• 1/4 cup salsa
• 2 green onions, sliced
• Fresh cilantro

Substitutions

Chorizo or diced cooked bacon can replace the breakfast sausage. If using chorizo, drain the excess fat well before adding it to the chips.

Pepper Jack can replace part of the cheddar for more heat, and pinto beans can replace black beans. Keep avocado, sour cream, salsa, green onions, and cilantro as after-baking toppings so the chips stay crisp.

Instructions

Step 2: Scramble the eggs

Whisk eggs with a pinch of salt. Melt butter in the skillet and cook gently until softly set.

Step 4: Bake

Bake 7 to 9 minutes, until the cheese melts and the chip edges are lightly toasted.

Step 5: Add fresh toppings

Top with avocado, sour cream, salsa, green onions, and cilantro. Serve immediately.

How to Store Leftovers

Store the cooked sausage, eggs, beans, and cheese-topped components in the refrigerator within 2 hours and use within 3 to 4 days. Keep tortilla chips, avocado, tomatoes, and salsa separate; assembled nachos soften quickly in storage.

How to Reheat

Reheat the sausage-and-egg mixture separately, then build a fresh layer of tortilla chips and cheese before warming just until the cheese melts. Add avocado, tomatoes, and salsa after heating.

Ways to Serve

• Fresh salsa
• Fruit salad
• Hot sauce

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.