With crunchy tortilla chips, spicy sausage, melted cheese, and plenty of toppings, these breakfast nachos are a sure-fire hit at my table. I also love how easy it is. This meal is on the table and ready to eat within 30 minutes.
My family loves Mexican breakfast. Breakfast tacos, breakfast enchiladas, and breakfast skillet carnitas, just to name a few, appear on our tables regularly. Recipes like this make it easy to gather your favorite people together to share food and laughter. That’s one of my favorite things about weekend breakfasts.
breakfast nachos
Friends, let me tell you. I don’t think there is an easier breakfast option to feed a crowd. Just cook the sausage and eggs, assemble everything, and pop it in the oven.
Breakfast nachos prove that they can be quick and easy, yet extremely satisfying. This hearty, cheesy meal was a hit with the whole family. And since they’re nachos, that means endless versatility with different proteins, beans, and toppings. I’m already thinking about trying different flavors!
Ingredients and Substitutes
Tortilla chips – I like Mission, Kirkland, or Santitas brand tortilla chips for these nachos. You’ll need sturdier chips that can withstand all the toppings.
Breakfast Sausage – You can use whatever sausage you have on hand. My family always eats sausage for hot breakfast.
Eggs – I love eggs from head to toe. And this recipe uses 8 for breakfast nachos.
Dairy – In this case, it is best to use a mild cheese that melts smoothly. I like the combination of Colby Jack and Monterey Jack. And I always use salted butter unless specified otherwise.
Chili Beans – Use pre-seasoned chili beans to take your nachos to the next level. But pinto beans can come in handy in a pinch.
Garnishes – Coriander and green onions are perfect here, sprinkled throughout the finished nachos to give them a little brightness.
Seasoning – I add kosher salt, freshly ground black pepper, and garlic powder to my eggs for extra flavor.
Additional Toppings – Unless you live in my house, these are optional. But you can’t go wrong when you serve these with jalapeños, avocado, sour cream, and salsa, at home, with a mouse… you get the picture.
Notes on equipment
Large frying pan – You don’t have to struggle to find the perfect frying pan. I’ve already tried everything. And this nonstick pan is hands down the best I’ve ever used. For the past few years, that has been my daily champion. Baking sheet Whisk Mixing bowl Spatula Knife Cutting board Measuring cup and spoon
How to make breakfast nachos
Shred the cheese: I grate the cheese first and store it in the fridge for later.
Preheat the oven: Start by setting the oven to 400°F so it’s ready to go.
Heat the skillet: Heat a large skillet over medium heat. You should hear a sizzling sound when the sausage hits the pot.
Cook the sausage: Cook and break up the sausage until it is evenly brown with no pink residue. This typically takes about 8 minutes.
Whisk the eggs: Add eggs, salt, pepper, garlic, and a little water to a medium mixing bowl and whisk to combine.
Finishing the sausage: Once the sausage is done, drain off any excess fat, transfer the meat to a large mixing bowl and set aside.
Butter the skillet – reduce the heat to medium-low. Next, melt 1 tablespoon of butter in the same skillet.
Cook the eggs – Add the eggs to the skillet and start scrambling until they start to set. It should still be wet when you remove it from the heat.
Assembling nachos
Arrange the chips: Line a baking sheet with parchment paper. Next, spread the tortilla chips in an even layer.
Add the cheese: Sprinkle about a third of the shredded cheese over the chips in an even layer.
Assemble the nachos – Scoop the sausage and eggs in an even layer over the chips and cheese. Then add a layer of chili beans. Finish by adding plenty of leftover cheese.
To bake: Bake nachos until cheese is melted, about 5 minutes. For best results, these should be provided immediately.
expert tips
The most difficult part of this breakfast nachos recipe is getting the eggs just right. Most of us have a deep-seated fear of undercooked eggs. That’s why many cooks prefer to cook completely in a pot. But the problem is that when you heat a fully cooked egg in the oven, it becomes rubbery and overcooked.
When you remove the eggs from the skillet, they should be slightly undercooked so they can finish cooking with the nachos. This will keep it soft and blend well with the melted cheese without drying it out.
Divide the Cheese – Have you ever eaten nachos and found the toppings slipping off the chips? Adding a base layer of cheese directly to the chips will help the ingredients bind to the chips themselves.
The tougher the better – Thin, crispy, restaurant-style potato chips certainly have a place in my kitchen. However, I don’t want to use them here. Use sturdy chips so that the moisture from the toppings and the heat of the oven won’t weigh them down.
Preheat the pan: You can also go one step further and leave the baking sheet in the oven while it preheats. Remove from oven and assemble nachos on hot skillet, placing parchment paper on top. You will find that the cheese melts a little faster and retains its crispiness.
offer suggestions
I like my breakfast nachos to be served fresh. A spoonful of pico de gallo or this easy salsa can go a long way to balance out the richness. If you have a ripe avocado, it’s best to drizzle it with a little of this avocado cream sauce.
When it’s in season, I like to serve this watermelon fruit salad in a large bowl. I mean, fruit goes with just about everything in my book. But with a colorful fruit salad and piping hot café con leche, nachos turn into a full-fledged brunch.
Preemption and storage
Make ahead: To save some time when making nachos, you can cook and crumble the sausage in advance.
To store: Store leftover nachos in an airtight container in the refrigerator for 1 to 3 days. However, there is no way to avoid the chips losing their texture.
How to reheat: When reheating these nachos, my go-to option is the air fryer. You may be able to refresh the original crispy texture a bit.
More fun breakfast recipes
FAQ
Wet chips will be sticky. There’s no way around it. So the name of the game is moisture control. Excess fat should be removed from the meat and chili bean sauce should be added sparingly. Salsa, tomatoes, avocado, etc. can be added at the end or served at the table. And finally, serve the best nachos fresh from the oven.
You want these nachos to cook quickly so they don’t burn, as there’s a risk of things getting soggy. I started at 400°F and found it took about 5 minutes. If you’re really in a hurry, you can also use the broiler to finish it in just a minute or two. But keep an eye on them.
absolutely. My go-to breakfast is hot sausage, but you can also leave out the meat entirely or use a plant-based crumble instead.
No, you don’t need to drain the water. The sauce adds great flavor to these nachos. But don’t soak the chips. Carefully spoon and spread, leaving the sauce in the tin once all the beans have been added.
When working with minced meat, it is usually placed in large chunks in the pot. “Breaking” means breaking it into smaller pieces during cooking using a spoon or a tool like this handy meat chopper. Smaller ones cook faster and give you that classic crumbly texture.
Preheat oven to 400°F. Line a baking sheet with aluminum foil and spread tortilla chips on top. Let’s set it aside.
Heat a large skillet over medium heat and add the sausage. Cook the sausage until evenly browned and no longer pink in the center, then break it up. Transfer the sausage to a medium-sized bowl and drain excess fat from the skillet.
While the sausage is cooking, whisk together the eggs, water, salt, pepper, and garlic in a small bowl. Let’s set it aside. When the sausage is done cooking, add 1 tablespoon of butter to the empty skillet and heat over medium-low heat. Pour the eggs into the melted butter and slowly scramble over medium-low heat.
Let’s cook without messing around too much. When the eggs are barely set but still slightly moist, transfer them to the bowl with the sausage. Since the oven will finish cooking, you want to avoid overcooking.
Sprinkle about a third of the cheese over the tortilla chips and begin assembling the nachos. Place the sausage and eggs evenly over the chips. Place beans evenly on top. Sprinkle generously with remaining cheese.
Bake until cheese is melted, about 3 to 5 minutes. Serve warm nachos with your favorite toppings.
* Mission, Kirkland, and Santitas brands work well with these nachos. A solid chip goes well with all of these toppings.
calorie: 700 kcal | carbohydrates: 39 g | protein: 33 g | fat: 46 g | Saturated fat: 18 g | Polyunsaturated fats: 8 g | Monounsaturated fats: 16 g | Trans fat: 0.2 g | cholesterol: 262 mg | sodium: 1481 mg | potassium: 563 mg | fiber: 4 g | sugar: 4 g | Vitamin A: 799 IU | Vitamin C: 2 mg | calcium: 469 mg | iron: 3 mg
Nutritional information is automatically calculated and should only be used as a rough guide.
{Original publication date August 12, 2013 – Recipe notes and photos updated March 25, 2026}
