Who says nachos can't be for breakfast? Not us, that's for sure! These breakfast nachos are layered with everyone's favourite filling breakfast item - eggs. They are then loaded with black beans for an added protein boost, a little melted cheese, salsa and guacamole. It's basically classic nachos, but breakfastised (that is totally a word now).
If you are stuck in a breakfast rut, then this is going to pull you straight out of it. Move aside pancakes and waffles (actually, please don't, we still love you) and hello nachos.
We would would eat Mexican for breakfast, lunch and dinner if we could and this recipe is getting us one step closer to realising that dream.
Want more nacho recipes? Try our quick Air Fryer Nachos, delicious Loaded Chicken Nachos or our filling Black Bean Nachos.
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Why You Will Love Them
- A fun and filling breakfast
- Great for feeding a crowd
- Easy to adapt
- Can pack with vegetables
- Quick and easy to make
Step by Step Instructions
Prep: Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
One: In a large bowl, crack in the eggs and add the salt, pepper and milk and whisk.
Two: Heat a little butter in a pan on a gentle heat and add the eggs. Gently cook, stirring constantly for a couple of minutes until the eggs are scrambled. Set aside.
Three: Put the tortilla chips in an ovenproof dish and then top with the cooked eggs, half the salsa and cheese and put in the oven for around 10 minutes until the cheese melts.
Four: Meanwhile, put the avocado flesh in a bowl with the chipotle, lime juice and coriander and mash until desired consistency. Spoon on top of cooked nachos with the rest of the salsa and serve.
What to Put on Nachos
As these are breakfast nachos, eggs are the star here. We have added some beans and cheese and then salsa and guac because they just wouldn't be nachos without them. But, these are easy to adapt with other breakfast items.
You could add cooked chopped bacon and sausages, or use vegetarian versions. You could add mushrooms, hash browns or home fries.
Give these nachos a green boost by mixing some spinach into the eggs.
Extra Tips
- Use a mature cheddar, as the stronger flavour means that you can use less of it.
- Give these nachos a green boost by cooking some spinach into the scrambled eggs.
- You could add cooked bacon and sausage to them too.
Frequently Asked Questions
We wouldn't recommend reheating these nachos, but luckily these only take a few minutes to put together, so try to make them from fresh.
More Breakfast Recipes
If you’ve tried this Breakfast Nachos recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Breakfast Nachos
Ingredients
- 180 g (6.5 oz) Tortilla chips - low salt
- 4 Eggs
- 1 pinch Sea salt and ground black pepper
- 1 tablespoon Whole milk
- 0.5 tablespoon Butter
- 6 tablespoon Salsa - (heaped)
- 6 tablespoon Salsa
- 400 g (2 cups) Black beans - canned, drained
- 60 g (0.5 cups) Mature cheddar - grated
- 2 Avocado
- 2 tablespoon Chipotle en adobo
- 1 Lime - (juice only)
- 1 handful Fresh coriander (cilantro)
Instructions
- Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
- In a large bowl, crack in 4 Eggs and add 1 pinch Sea salt and ground black pepper and 1 tablespoon Whole milk. Whisk well.
- Heat 0.5 tablespoon Butter in a pan on a gentle heat and add the eggs. Gently cook, stirring constantly for a couple of minutes until the eggs are scrambled. Set aside.
- Put 180 g Tortilla chips in an ovenproof dish and then top with the cooked eggs, 400 g Black beans, 6 tablespoon Salsa and 60 g Mature cheddar and put into the oven for around 10 minutes until the cheese melts.
- Meanwhile, put 2 Avocado into a bowl with 2 tablespoon Chipotle en adobo, juice of 1 Lime and 1 handful Fresh coriander (cilantro) and mash until desired consistency.
- Spoon on top of cooked nachos with 6 tablespoon Salsa and serve.
Nutritional Information
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Hannah says
Had some breakfast tacos yesterday and they were delicious! Will try yours soon for sure :P
Eshu says
I think will a best breakfast. i will try
Rebecca Smith says
Blimey! I love nachos to have them for breakfast I'd need to lay in until 10am at the very least...my tummy can only cope with a cuppa tea some mornings! Oh well, a lay in it is then!!
Kristy says
I'm making them tonight as "breakfast for supper"!
Ashleigh Dougherty says
Oh WOW, what an amazing dish to have for breakfast! Will be trying this for sure :)
Chloe Ciliberto says
Ohhhh I love nachos. We love these when we're watching films. I probably couldn't do it for breakfast! :D A great recipe!
Luci says
Delicious. I love nachos but I would have never thought of eating them for breakfast.
Tabitha says
What a unique recipe! Definitely one to try - with scrambled eggs on top, it sounds like this would go brilliantly with a sprinkling of dill. Like you say, eggs are so incredibly nutritional.
Derek | Dad With A Pan says
This is my favorite way to do nachos. Black beans were meant for nachos!!
Nicola @ Happy Healthy Motivated says
Nachos for breakfast?! Yes please!! I love how you've dolloped the salsa and guacamole on different parts, instead of throwing it all on top like you see on most sites. Definitely going to be trying this asap!
Christine says
This looks like a party in the morning! :-)
Amy | The Cook Report says
This is an amazing idea! I love nachos and would love to eat them for breakfast
Lynne Harper says
We are massive nacho fans in my house. Such a great recipe plus they look delicious mmmm x