Breakfast

Cheesy Breakfast Nachos

with Eggs, Black Beans & Lime Sour Cream

40 MIN

$17.99 4 Servings

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From the Test Kitchen

Amp up your breakfast game with these flavor-packed nachos, which feature layers of homemade tortilla chips, guajillo sauce, black beans, melty cheese, and more—topped with rich eggs before baking.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

640 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Pasture-Raised Eggs
8 Flour Tortillas
4 oz Shredded Cheddar & Monterey Jack Cheese Blend
2 Scallions
⅔ cup Guajillo Chile Pepper Sauce
½ cup Sour Cream
1 15.5-Oz Can Black Beans
1 Lime
1 oz Sliced Pickled Jalapeño Peppers

step-by-step

instructions

1 Make the tortilla chips

Preheat the oven to 450°F. Evenly stack the tortillas; cut into eighths to make equal-sized wedges. Divide the tortilla wedges between two sheet pans; drizzle with 1/4 cup of olive oil and season with salt. Toss to coat. Arrange in an even layer. Toast in the oven 8 to 10 minutes, or until golden brown and crispy. Leaving the oven on, remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce. Drain and rinse the beans. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the lime crosswise. Roughly chop the peppers. Thoroughly wash your hands immediately after handling.

3 Bake the nachos

Lightly grease a large baking dish. Add half the tortilla chips to the dish in an even layer. Top with the sliced white bottoms of the scallions, half the guajillo sauce, half the drained beans, half the cheddar and monterey jack, and up to half the chopped peppers, depending on how spicy you’d like the dish to be. Top with the remaining tortilla chips, guajillo sauce, beans, and cheddar and monterey jack. Bake 6 minutes. Leaving the oven on, remove from oven. Using a spoon, carefully create 4 small wells in the nachos. Crack an eggs into each well; season with salt and pepper. Return to the oven and bake 6 to 8 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven. Let stand at least 5 minutes.

4 Make the lime sour cream & serve your dish

Meanwhile, in a bowl, combine the sour cream and the juice of both lime halves; season with salt and pepper. Serve the baked nachos topped with the lime sour cream, sliced green tops of the scallions, and as much of the remaining chopped peppers as you’d like. Enjoy!