Breakfast Nachos on a large blue plate
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5 from 40 votes

Breakfast Nachos

Who says nachos can't be for breakfast? Not us, that's for sure! These breakfast nachos are layered with everyone's favourite filling breakfast item - eggs.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast
Cuisine: Mexican
Keyword: breakfast recipe, healthy nachos, mexican breakfast
Servings: 4
Calories: 403kcal


  • 1 bag of low salt tortilla chips (or you can make your own)
  • 4 medium eggs
  • 1 pinch Sea salt and black pepper
  • 1 tbsp milk
  • 12 tbsp homemade salsa (heaped)
  • 400 g black beans, canned, drained
  • 60 g mature cheddar, grated
  • 2 avocados
  • 2 tbsp chipotle en adobo
  • 1 lime (juice only)
  • 1 handful coriander (cilantro)


  • In a large bowl, crack in the eggs and add the salt, pepper and milk and whisk.
  • Heat a little butter in a pan on a gentle heat and add the eggs. Gently cook, stiring constantly for a couple of minutes until the eggs are scrambled. Set aside.
  • Put the tortilla chips in an ovenproof dish and then top with the cooked eggs, half the salsa and cheese and put in the oven at 190°C for around 10 minutes until the cheese melts.
  • Meanwhile, put the avocado flesh in a bowl with the chipotle, lime juice and coriander and mash until desired consistency. Spoon on top of cooked nachos with the rest of the salsa and serve.


Serving: 1portion | Calories: 403kcal | Carbohydrates: 38g | Protein: 21g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 179mg | Sodium: 549mg | Potassium: 1088mg | Fiber: 16g | Sugar: 3g | Vitamin A: 860IU | Vitamin C: 16.3mg | Calcium: 198mg | Iron: 3.8mg