Create Delicious Breakfast Nachos at Home (Print version)

Crispy breakfast nachos layered with sausage, eggs, beans, cheese, avocado, salsa, and fresh toppings for an easy sheet pan brunch.

# Ingredients:

For the nachos

01 - 10 oz (285 g) sturdy corn tortilla chips
02 - 8 oz (225 g) breakfast sausage
03 - 6 large eggs
04 - 2 tablespoons milk
05 - 1/2 teaspoon kosher salt, plus more to taste
06 - 1/4 teaspoon black pepper
07 - 1 tablespoon unsalted butter or neutral oil
08 - 1 1/2 cups (170 g) shredded cheddar cheese
09 - 1 1/2 cups (170 g) shredded Monterey Jack cheese
10 - 1 can (15 oz or 425 g) black beans, rinsed and drained
11 - 1/4 cup finely diced red onion

For topping and serving

12 - 1 large avocado, diced
13 - 1 cup diced tomatoes
14 - 1 small jalapeno, thinly sliced
15 - 1/4 cup chopped fresh cilantro
16 - 1/2 cup salsa, for serving
17 - 1/3 cup sour cream or Greek yogurt, for serving
18 - Hot sauce, optional

# Instructions:

01 - Set an oven rack 6 inches from the broiler and line a large rimmed baking sheet with parchment paper or foil. Turn the broiler on high.
02 - Cook the sausage in a skillet over medium-high heat for about 5 minutes, breaking it into small crumbles, until browned and cooked through. Transfer to a paper towel lined plate.
03 - Whisk the eggs with milk, salt, and pepper. Melt the butter in a nonstick skillet over medium-low heat, add the eggs, and fold gently until just set but still glossy, about 3 minutes.
04 - Spread the tortilla chips in an even layer on the prepared sheet pan. Sprinkle on half the cheese, then add the sausage, scrambled eggs, black beans, red onion, and remaining cheese.
05 - Broil for 2-3 minutes, watching closely, until the cheese is melted and the chips are lightly toasted at the edges.
06 - Top the hot nachos with avocado, tomatoes, jalapeno, and cilantro. Serve right away with salsa, sour cream, and hot sauce on the side.

# Good to know:

01 - Best served immediately while the chips are crisp.
02 - Use certified gluten-free corn chips and sausage if cooking for a gluten-free diet.
03 - Keep salsa and sour cream on the side until serving.

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