Loaded Breakfast Nachos

ABOUT 4 Servings

Whether you’re serving as brunch or breakfast for dinner, these loaded nachos are a crowd pleaser anytime of the day. They come together in a pinch with quick, bacon-y black beans, sweet corn, scrambled eggs, and lotsa cheese. Like all nachos, they aren’t complete without your favorite toppings. For me, that’s guacamole & sour cream. But load ‘em up how you like, whether that’s hot sauce, pico, jalapeños, or of course, extra bacon. Perfect for a group in the morning or at gametime.

WHAT YOU’LL NEED

INGREDIENTS

  • Store-bought or homemade tortilla chips

  • 2-3 cups shredded cheese (Pepper Jack, Monterey Jack, or Cheddar)

  • ½ cup frozen or fresh sweet corn

  • Optional toppings: sour cream, cilantro, hot sauce

Bacon Black Beans

  • 4 pieces thick cut smoked bacon (5-6 ounces), sliced in thin strips

  • ½ white onion, diced

  • 2 garlic cloves, minced

  • 1 ½ tsp salt

  • ¾ tsp chile powder

  • ½ tsp cumin

  • 2 cans black beans, undrained (15 oz each)

Scrambled Eggs

  • 2 tbsp unsalted butter

  • 6 large eggs

  • ½ tsp salt

Guacamole

  • 2 avocados

  • ¼ white onion, finely diced

  • 1 jalapeño, stem and seeds removed, finely diced

  • 1 roma tomato, cored, seeded & diced

  • 2 tbsp cilantro, finely chopped

  • 1 garlic clove, minced

  • 1/2 tsp salt

  • Juice of half a lime (or to taste)

DIRECTIONS

Make the Bacon Black Beans

  1. In a large sauté pan, add the sliced bacon and diced white onion. Cook over medium heat, stirring occasionally, until bacon is crispy, 10-12 minutes. Add garlic, spices, and salt, and cook 1 minute more. Add two cans of black beans, including their liquid. Bring to a simmer, stirring occasionally and scraping the bottom of the pan until thickened, about 5 minutes.

  2. Turn off the heat and smash the beans with a potato masher or wooden spoon. You want a creamy, thick paste-like consistency, similar to refried beans. Set aside to cool.

Make Scrambled Eggs

  1. In a medium bowl, beat together the eggs & salt with a fork until completely homogenous.

  2. Melt butter in a non-stick skillet over medium-low heat, swirling to coat the bottom of the pan. Add the eggs and mix constantly with a spatula. Stop cooking once the eggs are no longer liquid-y. Transfer to a separate plate to avoid overcooking.

Make the Guacamole

  1. Slice the avocados in half, remove the pit, and scoop into a medium bowl. Mash with a fork to make it as chunky or smooth as you prefer.

  2. Add the remaining ingredients and stir to combine. Taste and adjust with more salt if needed.

Assemble & Bake

  1. Spread tortilla chips in an even layer on a half-sheet pan. Using the back of a spoon, spread each chip with a layer of black beans. Top with corn, then the scrambled eggs. Cover with cheese.

  2. Bake at 425°F for 6-10 minutes until cheese is fully melted and bubbly.

  3. Remove from oven, top with guacamole and other toppings, and serve immediately.

*NOTE: There will be leftover refried beans. If you double the recipe, you won’t need to make additional Bacon Black Beans.

RECIPE NOTES & TIPS

  • * I use Diamond Crystal Kosher Salt, which is less salty and more crumbly than Morton’s Kosher Salt. If you use Morton’s brand instead, start with just 2 tsp of salt.

  • Add note about liquid in bean can acting as thickener