Breakfast Nachos
Breakfast nachos so good you'll want to eat them any time of day! Top crispy tortilla chips with turkey breakfast sausage, perfectly cooked scrambled eggs, black beans, and cheddar cheese. Finish them with your favorite toppings—we love red onion, fresh cilantro, sour cream, and pico de gallo.
Servings: 8
Equipment
- Large skillet
- Large sheet pan
Ingredients
- 1 bag tortilla chips Note 1
- 1 Tablespoon olive oil or avocado oil
- 1 lb homemade or store-bought turkey sausage (Note 2)
- 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 we used pepper jack and white cheddar (Note 3)
- 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 chopped cilantro
- Optional topping: jalapeño sour cream (Note 4), sliced jalapeno, black olives, Mexican pickled onions, hot sauce, green onions, guacamole, or avocado crema
Instructions
- Arrange the oven rack to the lower third position and preheat the oven to broil. Line a large baking sheet with parchment paper, aluminum foil, or spray with cooking spray.
- Drizzle a tablespoon of olive oil in the bottom of a large skillet, like a cast iron skillet, over medium-high heat. When it’s hot, brown the sausage for 3-5 minutes, breaking it up into small pieces, until it’s fully cooked and no pink remains. Use a slotted spoon to transfer the sausage to a paper towel-lined plate. Drain the 1-2 Tablespoons of fat from the pan.
- Whisk the eggs in a large bowl with a splash of milk or water, salt, and pepper.
- Add the butter to the same skillet over low heat (Note 5). When the butter is melted, pour the egg mixture and let them cook for a few seconds without stirring. Use a rubber spatula or wooden spoon to push the eggs across the bottom of the pan to form scrambled egg curds. Continue cooking on low heat, folding and stirring the eggs every few seconds for 5-7 minutes, or until they’re almost cooked all the way. Remove the pan from the heat when the eggs are very soft with some remaining liquid. They will continue cooking in the oven and you don’t want to overcook them.
- Arrange the tortilla chips on the prepared baking sheet in a single layer. Evenly distribute the cooked sausage and scrambled eggs over the prepared tortilla chips on the sheet pan. Sprinkle with black beans and cover with shredded cheese.
- Broil in the preheated oven for 2-4 minutes, watching the nachos the whole time so they don’t brown. Remove them from the oven when the cheese is melted and a few spots on the cheese and chips start to turn golden brown.
- Finish the nachos with fresh pico de gallo, sliced avocado, sour cream, jalapeño, red onion, or any other desired toppings. Serve warm right away.
Video
Notes
Note 1. Tortilla Chips. Use a large bag of your favorite tortilla chips. Most quality chips will work, except for thin and crispy chips. You want them sturdy enough to hold up to the toppings. We tested this recipe with Siete and Late July tortilla chips. I don’t recommend Tortilla Scoops.
Note 2. Homemade Turkey Sausage. Mix 1 lb of ground turkey with 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, and a pinch of red pepper flakes.
Note 3. Shredded Cheese. I recommend purchasing a block of cheese and shredding it yourself, especially for recipes like nachos and enchiladas.
Note 4. Jalapeño Sour Cream. mix 1/4 cup of sour cream, 1/2 minced jalapeño, juice from 1/2 a lime and a splash of milk in a bowl. Add more milk to your desired consistency.
Note 5. Scramble Eggs on Low Heat. We keep ours on level 2 for scrambling eggs. Cooking scrambled eggs low and slow is ideal, but you can cook them over medium heat if you’re short on time.