Description
Breakfast Nachos are a delicious and hearty way to start your day, featuring layers of sturdy tortilla chips topped with turkey sausage, scrambled eggs, black beans, and melty cheese, then finished with fresh toppings like pico de gallo, avocado, and more. This easy breakfast recipe brings together protein, flavor, and customizable toppings for a crowd-pleasing breakfast or brunch option.
Ingredients
Units
Scale
Main Ingredients
- 1 bag tortilla chips
- 1 tablespoon olive oil or avocado oil
- 1 lb homemade or store-bought turkey sausage
- 8 whole eggs
- 2 tablespoons water or milk
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon butter, vegan butter, or oil
- 8 ounces shredded cheese (pepper jack and white cheddar recommended)
- 3/4 cup drained and rinsed black beans (about 1/2 of a 15-ounce can)
- 1/4 cup pico de gallo or diced tomatoes
- 1–2 medium avocados, sliced
- 1/4 cup finely diced red onion
- 1/4 cup finely chopped fresh cilantro
Optional Toppings
- Jalapeño sour cream
- Sliced jalapeño
- Black olives
- Mexican pickled onions
- Hot sauce
- Green onions
- Guacamole
- Avocado crema
Homemade Turkey Sausage (if making from scratch)
- 1 lb ground turkey
- 2 teaspoons fennel seeds
- 1 teaspoon kosher salt
- 1 teaspoon brown sugar
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried sage
- Pinch of red pepper flakes
Jalapeño Sour Cream
- 1/4 cup sour cream
- 1/2 minced jalapeño
- Juice from 1/2 a lime
- Splash of milk (to desired consistency)
Instructions
- Prepare the Oven and Pan: Arrange the oven rack to the lower third position and preheat your oven to broil. Line a large baking sheet with parchment paper, aluminum foil, or spray it with cooking spray to prevent sticking.
- Cook the Sausage: Heat a tablespoon of olive oil in a large skillet (such as cast iron) over medium-high heat. Once hot, add the turkey sausage and cook for 3-5 minutes, breaking it up into small pieces. Continue cooking until the sausage is fully cooked and no pink remains. Use a slotted spoon to transfer the cooked sausage to a paper towel-lined plate, and drain excess fat from the pan.
- Whisk the Eggs: In a large bowl, whisk together the eggs, water or milk, salt, and black pepper until smooth and well-combined.
- Scramble the Eggs: Add butter to the same skillet over low heat. Once melted, pour in the egg mixture. Let it sit for a few seconds, then use a rubber spatula or wooden spoon to gently push the eggs across the bottom of the pan, forming soft curds. Continue gently folding and stirring the eggs every few seconds for 5-7 minutes, or until they are almost cooked but still slightly soft. Remove from heat as the eggs will finish cooking in the oven.
- Assemble the Nachos: Arrange the tortilla chips in a single layer on the prepared baking sheet. Evenly distribute the cooked sausage and scrambled eggs over the top. Sprinkle with black beans and then cover generously with shredded cheese.
- Broil the Nachos: Place the baking sheet in the preheated oven and broil for 2-4 minutes, watching closely so the chips and cheese do not burn. Remove from the oven when the cheese is melted and some chips are golden brown in spots.
- Finish and Serve: Top the hot nachos with pico de gallo, sliced avocado, red onion, cilantro, jalapeño sour cream, and any other desired toppings. Serve immediately while warm.
Notes
- Use sturdy tortilla chips, not thin or scoops style, for best results.
- If making homemade sausage, mix ground turkey with spices as described above.
- Shred cheese fresh from a block for optimal melt and texture.
- Jalapeño sour cream can be made by mixing sour cream, minced jalapeño, lime juice, and a splash of milk.
- Scramble eggs on low heat for soft, creamy texture; do not overcook as they will continue cooking in the oven.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 370
- Sugar: 2g
- Sodium: 720mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 205mg