Breakfast Nachos
These breakfast nachos are loaded with sausage, eggs, cheese, and fresh toppings. Ready in 20 minutes on one sheet pan, perfect for brunch! Get the recipe.
Table of contents
I'm a big fan of nachos any time of day, so it was only a matter of time before I made them for breakfast. These breakfast nachos start with a bed of crunchy tortilla chips, then get piled high with browned sausage, soft scrambled eggs, black beans, and plenty of melted cheese. A quick trip under the broiler melts everything together, and then I load them up with fresh toppings like avocado, tomato, and jalapeño. They're hearty enough to satisfy a crowd and easy to customize.
Why You’ll Love This Breakfast Nachos
- All your favorite breakfast flavors on one sheet pan: savory sausage, fluffy eggs, and melty cheese over crispy chips.
- Comes together in about 20 minutes, making it perfect for weekend brunch or a fun breakfast-for-dinner.
- Easily customizable: set out toppings and let everyone build their own plate.
Key Ingredients for Breakfast Nachos
- Breakfast sausage: I use a half-pound of your favorite bulk breakfast sausage. It renders enough fat to keep the nachos moist. If you prefer links, just remove the casings and crumble as they cook.
- Tortilla chips: Go for a thick, sturdy chip like restaurant-style or scoop-shaped ones. Thin chips can break under the weight of the toppings.
- Cheese: A three-cup pile of shredded cheddar or Mexican blend melts beautifully. Pre-shredded cheese works, but freshly grated melts smoother because it doesn't have anti-caking agents.
Kitchen Tools for Breakfast Nachos
- Baking sheet (for broiling nachos)
- Parchment paper or aluminum foil (for easy cleanup)
- Nonstick skillet (for cooking eggs and sausage)
- Slotted spoon (to transfer sausage from skillet)
- Rubber spatula (for folding scrambled eggs)
Tips for Making the Best Breakfast Nachos
When I make the scrambled eggs, I pull them off the heat while they're still a little wet. The residual heat from the broiler finishes cooking them, so they stay soft and tender. If you cook them all the way on the stove, they'll turn dry after the second round of heat.
Broiler strength varies a lot, so watch the nachos closely. Two minutes is usually enough to melt the cheese, but it can go from melted to burnt in seconds. Arrange the chips in a single layer on the sheet pan so every chip gets some cheese and toppings.
Breakfast Nachos Variations to Try
One of the best things about this recipe is how flexible it is. You can swap the breakfast sausage for crumbled bacon, diced ham, or even leftover taco meat. If you want to go meatless, double the beans and add sautéed peppers and onions. And feel free to switch up the cheese: pepper jack adds a nice kick, while a sharp cheddar gives a classic flavor. For a spicy version, toss in some pickled jalapeños along with the fresh ones.
What to Serve with Breakfast Nachos
I like to serve these nachos right away while the chips are still crunchy and the cheese is warm. Alongside the built-in toppings, I set out small bowls of extra salsa, hot sauce, and sour cream so everyone can drizzle more as they eat. For a full brunch spread, a fresh fruit salad or a simple green salad balances the richness. And if it's a special occasion, a pitcher of mimosas never hurts.
How to Store Leftover Breakfast Nachos
These nachos are best fresh from the oven. If you have leftovers, store them in an airtight container in the fridge for up to 2 days. The chips will soften, but you can reheat them in a 350°F oven for a few minutes to help crisp them up a bit. The toppings like avocado and tomato are best added fresh each time, so store those separately if you can.
Best Ways to Reheat Breakfast Nachos
For reheating, spread leftover nachos on a baking sheet and warm them in a 350°F oven for about 5 to 7 minutes, or until heated through and chips crisp up slightly. The microwave will make the chips soggy, so I don't recommend it.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Servings
- 6 servings
- Cuisine
- Tex-Mex
- Course
- Breakfast
Ingredients
Instructions
- Preheat oven to broil. Line a baking sheet with parchment paper. You can also use foil, shiny-side up, spray the foil with cooking spray. Set aside.
- In a medium skillet, cook the breakfast sausage over medium-high heat, breaking the meat apart with a wooden spoon, until sausage is browned, and the fat is rendered, about 5 minutes. With a slotted spoon, transfer sausage to paper towels to drain.
- Crack the eggs into a medium bowl and add the water or milk. Whisk until well combined. Add a little butter or oil to a medium nonstick skillet and turn the heat to medium-low. Add the eggs and let them cook for a few seconds without stirring. Use a rubber spatula to push the eggs across the bottom of the pan to form soft curds of scrambled eggs. Continue cooking, folding and stirring the eggs every few seconds to make sure they don’t stick to the pan. Remove the pan from the heat when the eggs are mostly set, but a little liquid egg remains. Slightly undercook the eggs because they will continue cooking in the oven. Season with salt and pepper, to taste, and set aside.
- Place the tortilla chips in an even layer on the prepared baking sheet. Sprinkle half of the cheese evenly over the chips. Add the cooked sausage, scrambled eggs, and beans. Sprinkle with remaining cheese and red onion.
- Broil until the cheese melts, about 2 minutes. Don’t walk away. Make sure you keep an eye on the nachos as broilers vary and yours may take less time or a little more time.
- Remove the nachos from the oven and top with avocado, tomatoes, jalapeno slices, and cilantro. Serve immediately with salsa, hot sauce, and sour cream, if desired.
Nutrition (per serving, estimated)
- Calories
- 652 kcal33% DV
- Protein
- 34 g68% DV
- Fat
- 38 g49% DV
- Carbs
- 54 g20% DV
- Fiber
- 11 g39% DV
- Sugar
- 2 g
- Sodium
- 1023 mg44% DV
% Daily Values are based on a 2,000-calorie diet (FDA). Values are estimates — see our nutrition data sources.
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Written by
Emma Rose — Recipe developer & food photographer
Hi, I'm Emma! I cook, bake and photograph everything you see here from my little home kitchen. My recipes are simple, reliable and made for real life.
