Breakfast Nachos Recipe

Breakfast nachos might just be my favorite way to kick off a weekend morning—there’s something so satisfying about layers of melted cheese, crispy chips, and that perfectly cooked egg on top. If you’re anything like me, you’ll find that this Breakfast Nachos Recipe is not just easy, but also a crowd-pleaser that brings a little festive spirit to your breakfast table. I’ve made it on rushed mornings and slow Sundays alike, and it always feels like a treat.

What makes this Breakfast Nachos Recipe stand out is how customizable it is. Whether you’re craving something hearty with bacon and beans or prefer it light with salsa and avocado, it’s flexible enough to fit your cravings—and your fridge contents. Plus, the quick baking and frying combo means breakfast is on the table in under 15 minutes, which is a win in my book.

this …

Ingredients You’ll Need

These simple ingredients come together beautifully to create the classic Breakfast Nachos Recipe experience. I always recommend fresh eggs and good-quality shredded mozzarella for the best melty-cheesy goodness.

• Tortilla chips: Choose sturdy chips that can hold up under cheese and toppings without getting soggy.
• Mozzarella cheese: Freshly grated melts better and has a milder flavor that pairs well with all toppings.
• Olive oil or butter: Use for frying the eggs, adds richness and helps prevent sticking.
• Eggs: Fresh eggs are key—they add protein and that rich, runny yolk that ties everything together.
• Guacamole: Creamy and fresh, it cuts the richness while adding a cool contrast.
• Salsa: Adds zesty, smoky brightness—feel free to use mild or spicy depending on your mood.
• Chopped cilantro: Brings a fresh herbaceous note to brighten all the flavors.
• Crumbled cooked bacon or breakfast sausage: Adds a savory, meaty punch—perfect if you want a heartier dish.
• Cooked pinto, refried or black beans: Makes the nachos more filling and introduces a lovely creamy texture.
• Cooked leftover vegetables: Great way to use up veggies and add color and nutrition.

Variations

I love how flexible this Breakfast Nachos Recipe is—you can easily swap out toppings or add your favorites to make it feel new every time you make it. I sometimes go meatless or swap in veggie options when I want something lighter.

• Vegetarian Variation: Swap bacon or sausage for sautéed mushrooms and bell peppers, which add great texture and flavor without the meat.
• Spicy Kick: Add jalapeños or a drizzle of hot sauce for a fiery punch—I always keep a bottle handy for this.
• Vegan Version: Use dairy-free cheese and skip the eggs or swap them for scrambled tofu seasoned with turmeric and nutritional yeast.
• Loaded Breakfast: Throw on some avocado slices, black beans, and fresh tomatoes to boost nutrition and taste.

How to Make Breakfast Nachos Recipe

Step 1: Get the Chips and Cheese Ready

Start by preheating your oven to 350°F. Lay your tortilla chips in a single layer on a parchment-lined baking sheet. Sprinkle the grated mozzarella evenly over the chips and pop them in the oven for about 10 minutes, or until you see the cheese bubbling and just starting to melt. Don’t let it brown too much—you want that gooey, stretchy cheese texture.

Step 2: Cook the Eggs Just Right

While your chips and cheese are baking, heat the olive oil or butter in a large skillet over medium heat. Crack in your eggs gently so the yolks stay intact. I like to cook mine for 2-3 minutes, flipping halfway if I want over-easy eggs, but feel free to cook them longer if you prefer a firmer yolk. The eggs add such a creamy, rich layer on top—it’s honestly the crown jewel of this dish.

Step 3: Assemble and Add Your Favorite Toppings

Once the cheese is perfectly melted, take the nachos out of the oven and carefully top them with your cooked eggs. Now comes the fun part: add guacamole, salsa, chopped cilantro, bacon, beans, or anything else that makes your taste buds happy. I love a little extra salsa for brightness and crumbled bacon for that smoky crunch.

How to Serve Breakfast Nachos Recipe

Garnishes

I’m a huge fan of fresh garnishes for these nachos—it brightens up the richness and makes each bite exciting. I usually sprinkle chopped cilantro for freshness, dollop some cool guacamole or sour cream, and add a squeeze of lime if I have it on hand. Sometimes a sprinkle of sliced green onions or diced tomatoes rounds out the plate perfectly.

Side Dishes

This recipe goes great with simple sides like fresh fruit salad or a light green salad to balance the richness. If I want something heartier, black beans or a spicy breakfast potato hash work beautifully alongside. And of course, some strong coffee or fresh orange juice makes it feel like a complete morning feast.

Creative Ways to Present

For a brunch party, I like to set up a nacho bar where everyone can pick their favorite toppings, adding a fun interactive element. Using colorful small bowls for toppings like salsa, guacamole, beans, and bacon makes everything inviting and lets your guests customize their plates. You can also swap the sheet pan for individual cast iron skillets for a cozy, rustic presentation.

Make Ahead and Storage

Storing Leftovers

If you end up with leftovers (though, honestly, they don’t last long here!), store the nachos and toppings separately in airtight containers. Chips can get soggy quickly if stored with cheese or wet toppings, so keep them dry and reassemble when ready to eat.

Freezing

I don’t recommend freezing these nachos once assembled because chips lose their crunch and eggs get watery. However, you can freeze cooked beans or breakfast sausage ahead of time to use quickly when making this recipe later.

Reheating

To reheat leftover nachos, spread the chips and cheese on a baking sheet and warm them in a 325°F oven for about 7-10 minutes until the cheese melts again. Avoid microwaving if you want to keep the chips crispy! You can quickly fry fresh eggs to top before serving for that fresh homemade touch.

FAQs

Final Thoughts

This Breakfast Nachos Recipe quickly became a staple in my morning routine because it’s straightforward, delicious, and endlessly adaptable. I love how easy it is to whip up yet feels special enough to serve to family or friends. Give it a try—you may find, like me, that breakfast never looked (or tasted) this fun before!

Breakfast Nachos Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 90 reviews

• Author: Megane
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 2 servings
• Category: Breakfast
• Method: Baking
• Cuisine: Mexican, Tex-Mex

Print Recipe

Pin Recipe

---

Description

Breakfast Nachos are a delicious and easy-to-make morning meal featuring crispy tortilla chips topped with melted mozzarella cheese and perfectly cooked eggs. Customize with your favorite toppings like guacamole, salsa, bacon, or beans for a satisfying Tex-Mex inspired breakfast or brunch dish.

---

Ingredients

Main Ingredients

• 2 cups tortilla chips
• 1 cup mozzarella cheese, grated
• 2 teaspoons olive oil or butter
• 2 large eggs

Topping Ideas

• Guacamole
• Salsa
• Chopped cilantro
• Crumbled cooked bacon or breakfast sausage
• Cooked pinto, refried, or black beans
• Any cooked leftover vegetables on hand

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat Oven: Preheat your oven or toaster oven to 350°F (175°C) to prepare for melting the cheese on the tortilla chips.
2. Prepare Chips and Cheese: Arrange the tortilla chips evenly on a parchment-lined quarter sheet pan or toaster tray, then sprinkle the grated mozzarella cheese evenly over the chips.
3. Bake Chips with Cheese: Place the tray in the oven and bake for about 10 minutes, or until the cheese begins to melt and bubbles slightly.
4. Cook the Eggs: While the chips are baking, heat the olive oil or butter in a large skillet over medium heat. Carefully crack the eggs into the skillet, cooking for 2 to 3 minutes. Flip halfway through if you prefer your eggs over easy; otherwise, cook until the whites are fully set and yolks are as desired.
5. Assemble Breakfast Nachos: Remove the nachos from the oven once the cheese is melted. Top the cheesy chips with the cooked eggs and add your choice of toppings such as guacamole, salsa, cilantro, bacon, beans, or vegetables to customize your breakfast.

---

Notes

• For a Crowd: Easily scale this recipe up for larger groups by increasing the ingredient quantities and using a half or full size sheet pan.
• Toppings: Feel free to use any cooked leftover vegetables or proteins you have on hand to make the dish more hearty and flavorful.
• Cheese Variations: You can substitute mozzarella with cheddar or a Mexican blend cheese for different flavor profiles.
• Egg Cooking Tips: Try scrambling the eggs instead of frying for a different texture.

---

Nutrition

• Serving Size: 1 serving (approximately half the recipe)
• Calories: 370
• Sugar: 1.5g
• Sodium: 480mg
• Fat: 22g
• Saturated Fat: 9g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 17g
• Cholesterol: 210mg