Joy the Baker

Breakfast Nachos

by 157 Comments

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Just let this happen.

We really just need to… we really need to just let this happen.

Put an egg on absolutely anything and call it breakfast.  That means that putting an egg on top of this melty mixture of warm corn chips, cheese, black beans, fresh corn and salsa is totally a legit breakfast.

It’s like a breakfast burrito, but more crunchy.  It’s like breakfast tacos, but more crunchy.  It’s like eggs over easy, on top of a crazy amount of crunchy chips.  I promise that this breakfast will inspire at least 14 minutes of absolute breakfast table silence… aside from the crunching (you totally knew I was going to say that).

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You don’t need me to tell you how to make nachos.  You know that you pretty much have this one covered.

I used chips (naturally), drained black beans, shredded cheese, some leftover shredded beef, and an ear of corn.

Slice the corn from the cob (getting it all over your kitchen counter… it’s just the way things go).  Grab the salsa… let’s do this!

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Pile everything delicious onto the chips.  It’s art.

I cook the eggs separately, and save the fresh avocado and salsa for topping.

What’s that?  You want sour cream?  Well, why not!  Go for it!

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Fried eggs, cooked up in a skillet, top these fresh-from-the-oven nachos.  Throw on the salsa, avocado, and anything else that makes you happy.  You might consider hot sauce, green onions, or pickled jalapeno.  Don’t let em get cold.  Get on in there.

Breakfast Nachos

Print this Recipe!

If feels silly to write a recipe for nachos.  It’s more about how hungry you are, and how much you feel like sharing.  Here are the essentials:

Corn tortilla chips

Sharp cheddar cheese and/or jack cheese, shredded

One can drained black or pinto beans

Shredded chicken or beef

Fresh corn sliced from the cob

Salsa

Sliced ripe avocado

Eggs over easy.

Preheat oven to 375 degrees F.  Line a baking sheet with parchment paper for easy clean-up.  Layer corn chips across the pan.  Sprinkle over cheese, beans, meat, and fresh corn.  Place in the oven and heat through until everything is warm and cheese is melted, about 7 minutes.  While nachos are in the oven, cook eggs, over easy, in a nonstick pan.  When nachos are melted and still warm, slide eggs onto nachos.  Top with salsa and avocado.  Serve immediately.  

Reader Interactions

Comments

  4. John

    I am always looking for ways to get more veggies in for breakfast. This looks like a great option. Nachos for breakfast?! Yes please! I’ve seen a sort of similar recipe that substituted potato wedges for chips. I wonder if that would work here.

    Reply

  6. Sara

    Oh my goodness, I think I may have fallen in love a little bit. I’ve never considered making breakfast nachos but I’m definitely putting this on my to-do list now. Drool.

    Reply

  8. Sarah

    Breakfast for dinner tonight and these were delicious! Big hit with the family. Yummy! Thanks for the recipe!! I had featured u in the post of Top 7 Healthy Coarse Cereals Breakfast on AllFreshRecipes.I will pay close attention to ur newly Eats!

    Reply

  9. Alejandra

    Oh! Thats almost exactly what we call in México “chilaquiles con huevo” (Google image search) and it is the most popular hangover dish :D

    Reply

  13. sarahlouisejames

    I’m a London lass but I went to NYC at the beginning of the year and had a breakfast like this. My mouth still waters at the memory. Thanks for the recipe, I’ll be trying it out soon x

    Reply

  16. JulieD

    Thank you to Rachel for mentioning this recipe on facebook. Love, love this! Quite frankly, put an egg on anything and it makes it amazing. I love these and I need to make these soon!

    Reply

  17. Seanna Lea

    I’ve had breakfast pizza before, so breakfast nachos doesn’t really sound that weird. I’ll have to try it provided I can convince my husband to not eat all the chips first!

    Reply

  18. Aurora

    joy, this is my 20th recipe from yours!:) love. love. loved it. i used what i had on hand- refried beans, ground turkey meat, and chopped tomatoes instead of salsa( which i think i will always use when i make this again). i love your simple savory recipes, they always turn out so well! i also added parsley on top.

    Reply

  24. Kathryn

    This looks so, so good.
    But I gotta tell you about a real game-changer. Stick the ear of corn in the center of a bundt pan, and chop off the kernels, letting them fall into the greater pan area. What?! It’s so smart, I wish I thought of it.

    Reply

  26. Chris

    I LOVE this idea! Why not? After all it’s not really all that different from huevos rancheros…except for the crunchiness…

    Reply

  27. Bakerkat

    What a great breakfast. I can’t wait to try it.
    Love ice cream cones. I recently had a double scoop chocolate cone during a trip to the beach. The cone was dipped in chocolate too. The best summertime treat.

    Reply

  31. Justina

    This is hilarious! I have never had nachos for breakfast, but I’m sure it is high time that I change that. I made nachos the other night and actually thought of doing a post over the perfect nachos.

    Thanks for the inspiration!

    Reply

  35. ziAzI

    i loveeeeeeeeeeeeeeeeeeeeeeee looking at your blog you make me feel like nah nah nah please marry me and cook me fooooooooooooooooood

    Reply

  38. natalie@thesweetslife

    we once ate at a restaurant in Asheville, NC that topped their nachos with an egg….which I immediately also went home to do. Best idea ever! I wouldn’t call these breakfast nachos…these are anytime, anywhere, anyday nachos in my book :)

    Reply

  40. Julia {The Roasted Root}

    Since it’s in an awesome tray, that means I can eat it in bed. Breakfast nachos in bed…that’s what I want! Nachos are definitely on my top 10 list of guilty pleasures and adding a delicious runny egg on top sounds great! Your nachos look fresh and beautiful!

    Reply

  41. nancy@gottagetbaked

    You’ve just blown my mind. Fried eggs make everything better, and just when I thought nachos are already pretty darn perfect the way they are. I cannot wait to make this for breakfast (although seriously, this would be good at any time of day).

    Reply

  42. Lia

    Oh my! What are you doing to me? As if i didn’t love your recipes enough, you go and do THIS. Happy days & good times!

    Reply

  44. elena @ randomly happy

    Hey, I don’t even need to put eggs on it. If someone is questioning my breakfast choice (cookies, cake, chocolate) I just say it’s what Italians eat for breakfast (true story)

    x elena @ Randomly Happy

    Reply

  46. Madeline

    This really reminded me of the “chilaquiles” my dad made for me all the time as a little kid. He’d bring home freshly fried tortilla chips, and later when they were stale-ish, toast them in the toaster oven. He’d scramble eggs over the now-crispy chips in a skillet, smother the whole thing in salsa and top with cheese and avocado. Always served with fresh OJ from super-tart oranges off our tree. Half soft, half crunchy super spicy deliciousness. I can’t think of a single dish I’d rather have right now.

    Quick shout-out: The chips and salsa roja we used were always leftovers from El Tepeyac in East LA, my dad’s been eating there since before I was born (:

    Reply

  54. Shut Up & Cook

    I used to travel a lot for work and one day my boss called me into her office with an “issue with my expense report.”I couldn’t imagine what it could be, always being hideously responsible, and she said to me, “Erina…all you ever eat when you get to your hotel late at night is Nachos and Champagne..what’s up with that?!”

    Nachos and champagne, it’s true, is one of my favorite combinations…I hadn’t given any thought as to what I could do if I opened it up to breakfast.

    Could be trouble.

    Reply

  57. Vanessa

    This didn’t sound crazy to me at all, but maybe it’s similar to a Mexican dish I had growing up, called Chilaquiles. We cut of fresh tortillas and fried them in a skillet first though, instead of tortilla chips. Although I’ve seen people use them too.

    Reply

  59. shuggies mom n taylor's gram

    Joy, if you were a man, I’d marry you.! I WANT THAT D60! It’s on my wants list, not my needs list. But I might just change that over, since I might need psycotherapy if I don’t get it, then it becomes a need! Anyway about the recipe, it’s great, but I’m going to add some fried potatoes-I’m old school and Okie, we put fried potatoes on Chocolate cake, honest. No, just kidding, that’s pinto beans on chocolate cake. I forgot-haven’t been to Ok in years.

    Reply

  66. elly @ elly says opa!

    Forget breakfast, I’ve been putting an egg on anything and calling it dinner, lately. :) These look really great – I love pretty much any sort of Tex-Mexy type concoction, especially for breakfast.

    Reply

  89. Deborah Turkewitz

    Looks like a fun “kids cook” breakfast. Also, your blue plated with circles motif reminds me of the percolator photography app. Beautiful!

    Reply

  90. kristy.lynn

    i feel like you just gave me the green light to enjoy nachos at every meal. WHOA! (said in my best joey from blossom voice!) holy heck i’m gonna have to start buying my gluten free tortillas by the bucketload now! :)

    Reply

  92. Rebecca

    I’m picturing some salsa verde on mine with chopped tomatoes possibly some sliced black olives and cilantro! good thing I have to pass by the grocery store tonight anyway….

    Reply

  97. Diane

    The gentleman friend came up behind me as I was reading this and demanded I make it for him this weekend.

    PS: I love your crusty baking pan!

    Reply

  99. Rachel

    Two things: 1) I totally had a dream about breakfast nachos last night. 2) I learned somewhere (Food Network maybe?) that there’s a simple trick to slicing corn off the cobb and not making a mess. Take a small bowl and place it upside down inside a much larger bowl. Then you have a platform to put your corn on, but it’s still inside the big bowl so all the kernels stay contained.

    Reply

  106. Shawn

    These look fabulous! Your dish reminds me of an Austin favorite: Tex-Mex Migas. A breakfast food that never fails to fill me up and make me feel better (especially after those nights of too many *cough* sangrias *cough cough*).

    Delightful dish, as always! :)

    Reply

  107. emilia

    great one!!!
    ps. since introducing my mum to your strawberry upside-down cake last year it has became one of her favourite summer cakes recipes.

    Reply

  112. Hannah at FleurDeLicious

    The only silly part about this is how silly I feel for not thinking of this sooner. Sounds so good!!! My little brother would be all over these.

    Reply

  113. CheezyK

    This is fantastic! My husband’s away for the next few days so I’ll be going egg silly – I do believe this will be one of the things I make. Thank you for sharing such a simple but brilliant idea :D

    Reply

  115. Julia

    Not silly at all. This is the tastiest and easiest thing to toss together. Crack a few eggs on top? Well, why the heck not? Great to put it down and share.

    Reply

Trackbacks

  15. […] Nachos are a kind of traditional breakfast in our daily life. Today I will share an unique nachos recipe with you. It is like breakfast tacos and burrito, but more crunchy. Sounds incredible! You will know how crunchy it is at the first bite of it. Honestly, I can’t wait to try it when I look through this recipe. You will feel in love with it when the breakfast is cooked through. At joythebaker.com […]

    Reply

  21. […] one of my favorite things and a few weekends ago I managed to throw a spread of breakfast nachos (a la Joy the Baker) and a summery adult beverage made by throwing a lot of leftover watermelon, a little lime juice […]

    Reply

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