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.
Similar to cheesy breakfast sliders, these easy breakfast nachos are a great way to feed a crowd because you make them on a sheet pan in 20 minutes or less.
Regular nachos are good, but have you had nachos for breakfast? These next level nachos are the best way to start the day thanks to all the flavors and textures.
Crunchy chips, fluffy eggs, creamy sour cream, and everything in between.
I know they say breakfast is the most important meal of the day, but it can also be the most delicious.
Why You'll Love These Breakfast Nachos
- Perfect way to feed a hungry crowd.
- So much fun to eat.
- The whole family loves them.
- Not your average breakfast.
- Easy to customize with toppings.
- Full of lean protein and nutrients (thanks to turkey sausage and eggs).
Grab These Ingredients
Here are the simple ingredients for this breakfast nachos recipe. Most are pantry staples and easy (and affordable) to find in grocery stores. Jump down to the recipe card for exact measurements.
- Chips: any brand of tortilla chip will work as long as they aren't thin and crispy. It needs to be a sturdy chip to handle loaded toppings. You may need two bags depending on the brand and amount of chips in it.
- Turkey sausage: purchase pre-made turkey sausage from the store or quickly mix together seasons for homemade turkey sausage. Turkey is naturally low in fat, contains lean protein, and provides immune-boosting nutrients like iron, zinc, and potassium.
- Eggs: Perfectly fluffy eggs deliver a compact, natural source of vitamins and minerals, with one large egg containing eight essential nutrients, including six grams of protein all for 70 calories.
- Milk or water: just a splash for creamy, fluffy eggs.
- Cheese: what are nachos without melty cheese? Go for a block of cheese and shred it yourself for the best results. We used a mix of pepper jack and white cheddar cheese.
- Black beans: these add fiber and texture to this simple breakfast dish. Refried beans are another great option.
- Fresh salsa: Pico de Gallo, canned salsa, or even fresh tomatoes are great options.
- Avocado: these add healthy fats, color, and rich flavor to the top of the nachos.
- Red onions: dice them small for the perfect pungent flavor and crunchy texture.
- Fresh cilantro: a must in most of our Mexican-inspired recipes like creamy chicken tortilla soup,
- More toppings: jalapeno, sour cream, and more. See the section below for even more ideas!
How to Make Breakfast Nachos
The full recipe is below, but let’s walk through the steps with some photos and a video so you have a clear idea of what to expect. This pork tenderloin taco recipe is really easy and these step-by-step instructions will make sure they turn out every time.
Video: Watch How to Make Easy Breakfast Nachos
Brown the turkey sausage in a large pan like a cast-iron skillet over medium high heat until no pink remains and the internal temperature reaches a minimum internal temperature of 165°F.
Use a slotted spoon to transfer the cooked sausage to a paper towel-lined plate, draining any extra fat.
Whisk the eggs together in a large bowl with milk and a little bit of salt and pepper.
Scramble the eggs over low heat for 5-7 minutes, pushing them around occasionally. Do not overcook them because they will continue to cook in the oven—they're better off undercooked at this point.
Arrange a layer of tortilla chips on a parchment or foil-lined cookie sheet. Evenly distribute the turkey sausage and scrambled eggs on top of the chips.
Sprinkle on a layer of black beans and top the nachos with your favorite kind of cheese. Broil on the lowest rack for a few minutes, until everything is heated through and the cheese is melted.
Remove the breakfast nachos from the oven and top them with salsa, avocado, lime wedges, red onion, cilantro, or your other favorite toppings.
- Use a sturdy chip that won't fall apart underneath all the toppings.
- Do not overcook the eggs. Leave them a little runny because they'll continue to cook in the oven.
- Purchase a block of cheese and shred it yourself. Pre-shredded cheese often has agents in it to prevent melting properly.
- Don't skimp on the toppings—they had flavor and texture, and make them look irresistible.
This recipe is sponsored by the Ohio Poultry Association. All thoughts and opinions are my own. Thank you to brands like theirs who believe in our recipes so we can keep sharing them free of charge.
For more about Ohio egg, chicken, and turkey farmers and to get cooking tips, recipes, and nutrition information, go to OhioEggs.com and follow the Ohio Poultry Association on Facebook, Twitter, and Instagram.
More Brunch Recipes
Feed a crowd with these breakfast sliders or try asparagus frittata with fresh herbs.
We love to serve this sheet pan sweet potato breakfast hash during the holidays with a loaf of oat flour banana bread.
Air fryer scrambled eggs are easy to customize and we love the soft-boiled eggs on top of this savory quinoa breakfast bowl.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
- 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
- ½ teaspoon black pepper
- 1 Tablespoon butter vegan butter, or oil
- 8 ounces shredded cheese we used pepper jack and white cheddar (Note 3)
- ¾ cup drained and rinsed black beans about ½ of a 15-ounce can
- ¼ cup pico de gallo or diced tomatoes
- 1-2 medium avocados sliced
- ¼ cup finely diced red onion
- ¼ 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
- Large skillet
- Large sheet pan
- 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.