Breakfast Nachos {Sheet Pan} – Two Peas & Their Pod

Quick Summary

Breakfast Nachos- tortilla chips topped with breakfast sausage, eggs, beans, cheese, and lots of delicious toppings! This savory, satisfying breakfast is always a crowd pleaser!

We love making nachos (chicken, veggie, black bean) for game day, snack time, dinner time, and sometimes even breakfast time. That’s right, Breakfast Nachos are SO good! Why not start your days with one of the best creations of all time?

These aren’t just any breakfast nachos, these are the ultimate breakfast nachos. I am talking layers are chips, breakfast sausage, eggs, beans, cheese, and of course LOTS of toppings!

Breakfast nachos are perfect for feeding a family or crowd. You can customize the nachos so everyone is happy. We usually divide the sheet pan in sections and let everyone top their section with their favorite toppings.

Breakfast nachos are obviously great for breakfast, but you can also serve them for brunch, lunch, or dinner! They are good anytime of the day!

breakfast nachos with scrambled eggs, sausage, and beans

Key Ingredients

Breakfast sausage– you can use regular or spicy breakfast sausage, go with your favorite brand.
Eggs– whisk with a little water or milk to make the scrambled eggs light and fluffy.
Tortilla chips– look for tortilla chips that are sturdy and not broken. You can use white, yellow, or even blue corn tortilla chips.
Cheese– we use shredded cheddar or Mexican blend cheese, but Monterey jack or pepper jack would be good too. I recommend buying a block of cheese and grating it for best results. It melts better than pre-shredded cheese.
Beans– we like to add beans for extra protein. Use black or pinto beans.

How to Make Breakfast Nachos

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 until sausage is browned. Use a slotted spoon to transfer the sausage to a plate lined with paper towels.
Next, scramble the eggs. Make sure you slightly undercook the eggs because they will continue cooking in the oven. Season with salt and pepper, to taste.
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. You don’t want to burn the nachos!
Remove from the oven and load on the toppings!

Nacho Toppings

The toppings are the fun part! You can finish the breakfast toppings with whatever toppings you like. Here are some suggestions!

breakfast nachos with sausage, eggs, cheese, beans, and toppings

Variations

Breakfast nachos are easy to make and easy to mix up! If you don’t want to use breakfast sausage, here are some other ideas.

More Mexican Favorites

Breakfast/Brunch

Breakfast Nachos

Tortilla chips topped with breakfast sausage, eggs, beans, cheese, and lots of delicious toppings! This savory, satisfying breakfast is always a crowd pleaser!

1/2 pound breakfast sausage
6 large eggs
2 teaspoons water or milk
Kosher salt and black pepper, to taste
11 ounce bag tortilla chips
3 cups shredded cheddar or Mexican blend cheese, divided
15 ounce can black beans, rinsed and drained (can use pinto beans)
1/4 cup diced red onion
1 large avocado, peeled, pitted, and finely diced
2 tomatoes, diced
1 jalapeño pepper, sliced
2 tablespoons freshly chopped cilantro
For serving: salsa, hot sauce, sour cream, optional

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.

Calories: 652kcal, Carbohydrates: 54g, Protein: 34g, Fat: 38g, Saturated Fat: 15g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 17g, Cholesterol: 247mg, Sodium: 1023mg, Potassium: 786mg, Fiber: 11g, Sugar: 2g, Vitamin A: 1252IU, Vitamin C: 14mg, Calcium: 517mg, Iron: 4mg