Breakfast Nachos with Soft Scrambled Eggs and Chorizo

Why You’ll Love This Recipe

• All the best breakfast things—soft-scrambled eggs, melty cheese, and crunchy chips—in one shareable pan.
• Flexible protein: choose chorizo for savory richness or black beans for a hearty vegetarian option.
• Fast and doable on a busy morning: ready in about 35 minutes.
• Great for a crowd and endlessly customizable with your favorite toppings.

Grocery List

• Produce: 2 jalapeños, 1 avocado, 1 bunch cilantro, 1–2 limes, 1 cup pico de gallo (or tomatoes, onion, cilantro, jalapeño to make it), 2 scallions (optional)
• Dairy: 8 large eggs, unsalted butter, 8 oz Monterey Jack or Pepper Jack, Mexican crema or sour cream
• Pantry: Tortilla chips (sturdy/restaurant-style), 8 oz Mexican chorizo or 1 (15-oz) can black beans, olive oil, ground cumin, smoked paprika, kosher salt, black pepper, hot sauce (optional)

Full Ingredients

Chips and Cheese

• 10 cups sturdy tortilla chips (about 9 oz)
• 2 cups shredded Monterey Jack or Pepper Jack (8 oz)

Soft-Scrambled Eggs

• 8 large eggs
• 2 tbsp milk or half-and-half
• 2 tbsp unsalted butter
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Protein (choose one)

• Chorizo option: 8 oz fresh Mexican chorizo, casing removed
• Black bean option (vegetarian): 1 (15-oz) can black beans, drained and rinsed; 1 tbsp olive oil; 1/2 tsp ground cumin; 1/4 tsp smoked paprika; 1/8 tsp kosher salt

Fresh Toppings

• 2 fresh jalapeños, thinly sliced (or use pickled, to taste)
• 1 cup pico de gallo
• 1 large avocado, diced
• 1/3 cup Mexican crema or sour cream, thinned with 1 tbsp water or lime juice
• 1/2 cup loosely packed cilantro leaves
• 1 lime, cut into wedges

Optional Extras

• 2 scallions, thinly sliced
• Hot sauce, to taste

Step-by-Step Instructions

Step 1: Preheat and prep the toppings

Heat the oven to 400°F (200°C) with a rack in the middle. Line a rimmed sheet pan with parchment for easy cleanup. Slice the jalapeños, dice the avocado (toss with a little lime to prevent browning), and gather pico de gallo, cilantro, crema, and lime wedges so everything is ready to go.

Step 2: Cook chorizo or warm the beans

For chorizo: Heat a nonstick or cast-iron skillet over medium heat. Cook chorizo, breaking it into small crumbles, until browned and cooked through, 6–8 minutes. Drain off excess fat, leaving just a light sheen. For black beans: Warm 1 tbsp olive oil over medium heat. Add beans, cumin, smoked paprika, and a pinch of salt. Cook, stirring and lightly mashing a few beans to make them creamy, 3–4 minutes. Keep warm over low heat.

Step 3: Make soft-scrambled eggs

In a medium bowl, whisk eggs with milk, 1/2 tsp salt, and 1/4 tsp pepper until fully combined. Wipe out the skillet if needed and set over low heat. Melt butter, add eggs, and cook slowly, stirring with a silicone spatula in gentle sweeps. Pull the pan off heat when the eggs are glossy, custardy, and just shy of set, 3–5 minutes. Residual heat will finish them. Transfer to a warm plate.

Step 4: Build the first layer

Spread half the chips on the prepared sheet pan. Top with half the cheese and half the jalapeño slices. Bake 2–3 minutes to warm the chips and start the melt—this helps keep the base crisp.

Step 5: Add protein and finish melting

Remove the pan and add the remaining chips and cheese. Scatter over the cooked chorizo or warm spiced beans and the remaining jalapeños. Return to the oven until the cheese is fully melted and the chip edges are toasty, 4–6 minutes. For extra browning, switch to broil for 1–2 minutes, watching closely.

Step 6: Layer on eggs and fresh toppings

Spoon the soft-scrambled eggs evenly over the nachos. Add dollops of pico de gallo and the diced avocado. Drizzle with thinned crema, then shower with cilantro (and scallions, if using). Finish with a squeeze of lime.

Step 7: Serve hot

Serve immediately right from the sheet pan with extra lime and hot sauce on the side. Breakfast nachos are best within 10–15 minutes while the chips are crisp, the eggs are silky, and the cheese is stretchy.

Pro Tips

• Use sturdy, restaurant-style chips so they hold up under the toppings.
• Warm the first layer briefly before adding the rest—hot chips resist sogginess.
• Pull the eggs off heat early; they should be glossy and soft so they don’t overcook on the hot nachos.
• Drain excess chorizo fat to keep the nachos from getting greasy.
• Keep wet toppings (pico, crema, avocado) strictly for after the bake.

Variations

• Verde Veggie: Use the black bean option and drizzle with warm salsa verde; add roasted poblano strips.
• Cast-Iron Skillet Nachos: Build and melt in a preheated 12-inch cast-iron skillet, then broil briefly for extra char.
• Bacon and Corn: Swap chorizo for 6 slices crispy bacon and add 1 cup charred corn before the final melt.

Storage & Make-Ahead

Assembled nachos don’t store well; the chips soften quickly. Prep components ahead instead: cook and refrigerate chorizo or beans (up to 4 days), make pico (up to 3 days), and mix crema (up to 1 week). Keep chips sealed at room temp. Scrambled eggs are best fresh but can be cooked up to 2 days ahead and rewarmed gently over low heat with a splash of milk. Re-crisp chips on a sheet pan at 300°F (150°C) for 5–7 minutes. Reheat chorizo/beans until steaming, then assemble and bake just before serving.

Nutrition (per serving)

Approximate values, including toppings but not optional extras. Chorizo version: 900–1,000 calories; 55–65 g fat; 60–75 g carbs; 32–38 g protein; 1,800–2,200 mg sodium. Black bean version: 750–820 calories; 40–48 g fat; 70–85 g carbs; 26–30 g protein; 1,500–1,900 mg sodium. Actual values vary by brands and amounts.