These loaded breakfast nachos have just what you need to do breakfast or brunch right. Blue corn tortilla chips, chorizo, cheddar and Monterey Jack cheese, toasted corn and black beans, guacamole, black beans, jalapeños, pico de gallo and sour cream come together for a hearty and irresistible breakfast or brunch recipe idea. Perfect for Cinco de Mayo or anytime you want something spicy and delicious for breakfast or brunch!

Overhead view of scrambled egg breakfast nachos in a cast iron skillet on a marble background with sliced jalapeños and pico de gallo in two small white bowls.

Living in Arizona, we love our Mexican food around here. If you do too, read on to learn how easy it is to make these amazing loaded breakfast nachos! They’re a great brunch option to feed a crowd or make for a fun and festive weekend breakfast idea. Think Cinco de Mayo. 🪅

If you are looking for a vegetarian version, you can easily omit the chorizo and/or use an egg substitute.

What You’ll Love About This Recipe

Quick Preparation. With simple and straightforward steps, this recipe allows you to have a flavorful breakfast on the table in no time. It’s a great option for busy mornings when you want something delicious without spending too much time in the kitchen.
Perfect for Brunch or Weekends. Whether you’re hosting a brunch gathering or treating yourself to a special weekend breakfast, these nachos are a crowd-pleaser. They add a festive and indulgent touch to any breakfast occasion.
Perfect Balance of Ingredients. The layers of tortilla chips, cheese, chorizo, and toppings create a perfect balance of flavors and textures. Each bite offers a medley of ingredients, ensuring a delightful eating experience.
Hearty and Filling. Loaded with protein from the chorizo and eggs, along with the heartiness of black beans and corn, these nachos provide a filling and satisfying breakfast that will keep you energized throughout the morning.

Ingredients

Overhead view of blocks of cheddar and Monterey Jack cheese on marble background

Olive oil (1 tablespoon).
Ground chorizo (½ lb). You can substitute your breakfast meat of choice. Breakfast sausage or bacon would be a good choice. To make vegetarian breakfast nachos simply omit the chorizo.
Frozen corn (½ cup). You can also use fresh corn when it’s in season. We listed frozen corn to make the recipe accessible any time of year. Frozen corn is preferred over canned.
Canned black beans (½ cup). Drained and rinsed.
Blue corn tortilla chips (½ of a 9 oz. bag). We use blue corn tortilla chips for flavor and presentation. You can substitute your favorite tortilla chip brand.
Shredded cheddar cheese (2 cups). We recommend that you purchase a block of cheese and shred it your yourself. Pre-shredded cheese does not melt as well.
Shredded Monterey Jack cheese (2 cups). Please see the note above. The same applies here.
Salted butter (2 tablespoons).
8 large eggs. Beaten. If you are on a vegetarian diet and do not eat eggs, you can use tofu instead. This post for how to make vegan scrambled eggs by My Darling Vegan is helpful.
Salt & pepper.
Guacamole (½ cup).
Pico de gallo (½ cup). You can use prepared pico de gallo or make your own. Our recipe for Grilled Fish Tacos with Roasted Tomato Salsa includes an easy and delicious recipe for homemade pico de gallo.
Sour cream (2-3 tablespoons). Optional.
1-2 small jalapeños. Sliced. Optional.
Chopped cilantro (¼ cup). For garnish. Optional.
½ small avocado. Sliced. For garnish.

Instructions

Step 1. Preheat oven to 350°F (176°C).

Add olive oil to a medium non-stick skillet and heat over medium-high heat until oil shimmers.

Chorizo cooking in a skillet — Add chorizo to skillet, breaking it up with a wooden spoon or heatproof spatula. Stir and cook until no longer pink about 3-4 minutes. Remove chorizo to a plate. Set aside.

Corn and black beans cooking in a skillet with a red spatula. — **Step 2.** Add corn and black beans to skillet and heat, stirring frequently, until corn is browned, about 2-3 minutes. Remove to a plate and set aside. Turn off heat and wipe skillet out with a paper towel. Set aside.

Overhead view of blue corn tortilla chips added to a cast iron skillet on a white marble background. — **Step 3.** Spray a medium cast iron skillet or baking sheet with cooking spray. Spread a layer of tortilla chips in the skillet or baking sheet.

Overhead view of a layer of chorizo and shredded cheese added to a skillet on a white marble background. — **Step 4.** Sprinkle ½ of the cheddar cheese, ½ of the Monterey Jack cheese and ½ of the cooked chorizo over the top of the tortilla chips.

Overhead view of a layer of blue corn tortilla chips added to a skillet on a white marble background. — **Step 5.** Make a second layer with the remaining chips.

Overhead view of chorizo and shredded cheese added to a skillet on a white marble background. — Top with remaining cheddar, Monterey Jack, and chorizo.

Then bake in preheated oven (350°F (176°C)) until cheese is completely melted, about 5-7 minutes.

Overhead view of melted butter in a skillet. — **Step 6.** Meanwhile, add butter to skillet over low-medium heat. Tilt the pan to disperse butter.

Overhead view of uncooked scrambled eggs in a skillet on a white marble background. — Season eggs with salt and pepper and add to skillet. Allow the eggs to heat slightly.

Cooked scrambled eggs in a skillet — Then drag a heatproof spatula through the eggs to cook them evenly. Continue until eggs are mostly set and soft curds have formed. Turn eggs onto a plate, cover with foil and set aside.

Overhead view of scrambled eggs added to cast iron skillet on white marble background. — After cheese is melted, remove the cast iron skillet from the oven and top with scrambled eggs.

Overhead view of corn and black beans added to skillet on a white marble background — Add corn and black beans.

Overhead view of breakfast nachos in a cast iron skillet — Finish with guacamole, pico de gallo, sour cream, sliced jalapeños, sliced avocado and cilantro.
Serve warm.

Storage Instructions

Separate Components. To maintain the freshness and texture of each component, store the nacho ingredients separately. Keep the tortilla chips, cheese, chorizo, and toppings in individual airtight containers.
Refrigeration. Store any leftover cooked chorizo, beans, and corn in airtight containers in the refrigerator. Cooked eggs should also be refrigerated promptly.
Chilled Toppings. If you’ve prepared fresh toppings like guacamole, pico de gallo, and sliced vegetables, store them in the refrigerator in sealed containers. Guacamole, in particular, should be covered with plastic wrap pressed directly onto its surface to prevent browning.
Avoid Sogginess. To prevent the chips from becoming soggy, store them separately from the toppings. Assemble the nachos fresh when ready to serve or reheat.
Refrigerate Scrambled Eggs. If you’ve cooked thescrambled eggs in advance, refrigerate them in a covered container. When reheating, add a splash of water or milk and gently reheat on the stove or in the microwave.
Refrigerate Cheese. If you’ve shredded cheese in advance, store it in an airtight container in the refrigerator. This helps maintain its freshness and prevents it from drying out.
Use Within a Day or Two. For optimal freshness and flavor, aim to consume the stored nacho components within a day or two. While they can be reheated, the texture and quality may diminish over time.
Reheating. You can warm the components in the microwave at 50% power. Assemble the nachos fresh to maintain the crispiness of the chips.

Close up of breakfast nachos in a cast iron skillet on a dark wood background.

Make Ahead Tips

Prep Toppings in Advance. Many of the toppings, such as guacamole, pico de gallo, and sliced vegetables, can be prepared in advance. Store them in airtight containers in the refrigerator until you’re ready to assemble the nachos.
Cook Chorizo Ahead. Cook and crumble the chorizo a day ahead. Store it in the refrigerator, and when ready to use, warm it up in a skillet before assembling the nachos.
Pre-Shred Cheese. Shred the cheese ahead of time and store it in a sealed container in the refrigerator. This saves time when assembling the nachos, and pre-shredded cheese tends to melt more evenly.
Scramble Eggs Beforehand. If you’re using scrambled eggs, you can beat the eggs and season them in advance. When ready to cook, give them a quick stir and cook just before assembling the nachos.

FAQs

While you can prepare certain components in advance (such as cooked chorizo, beans, and corn), it’s recommended to assemble the nachos just before serving to maintain the freshness and crispiness of the chips.

It is not necessary to bake the chips, chorizo and cheese, but baking them has its benefits. Because the heat comes from below, baking will help crisp up the chips even more and allows the cheese to slowly melt and meld with the chips and chorizo. Broiling will only melt the cheese. You also run the risk of burning your nachos if you heat them under the broiler. It takes a little more time to bake them, but it’s time well spent.

Cheddar and Monterey Jack cheeses work well for breakfast nachos, providing a flavorful and gooey melt. Feel free to experiment with other cheese varieties based on your preferences.

It’s not recommended to freeze fully assembled breakfast nachos as the texture of the chips may suffer. However, you can freeze individual cooked components separately and assemble them fresh when needed.

Overhead view of breakfast nachos on a dark wood background.

Related Recipes

More Mexican-inspired breakfast recipes to make and enjoy!

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Prep Time:15

Cook Time:15

Total Time:30

Equipment

Medium non-stick skillet

Heatproof spatula

Cast iron skillet

Ingredients

1 tablespoon olive oil
½ lb ground chorizo
½ cup frozen corn
½ cup canned black beans drained and rinsed
½ 9 oz. bag blue corn tortilla chips
2 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese
2 tablespoons salted butter
8 large eggs beaten
salt & pepper
½ cup guacamole
½ cup pico de gallo
2-3 tablespoons sour cream
1-2 small jalapeños sliced
¼ cup chopped cilantro
½ small avocado sliced

US Customary – Metric

Instructions

Preheat oven to 350°F (176°C).
Add olive oil to a medium non-stick skillet and heat over medium-high heat until oil shimmers.
Add chorizo to skillet, breaking it up with a wooden spoon or heatproof spatula. Stir and cook until no longer pink about 3-4 minutes. Remove chorizo to a plate. Set aside.
Add corn and black beans to skillet and heat, stirring frequently, until corn is browned, about 2-3 minutes. Remove to a plate and set aside. Turn off heat and wipe skillet out with a paper towel. Set aside.
Spray a medium cast iron skillet or baking sheet with cooking spray. Spread a layer of tortilla chips in the skillet or baking sheet.
Sprinkle ½ of the cheddar cheese, ½ of the Monterey Jack cheese and ½ of the cooked chorizo over the top of the tortilla chips.
Make a second layer with the remaining chips, cheddar, Monterey Jack, and chorizo.
Bake until cheese is completely melted, about 5-7 minutes.
Meanwhile, add butter to skillet over low-medium heat. Tilt the pan to disperse butter. Season eggs with salt and pepper and add to skillet. Allow the eggs to heat slightly. Then drag a heatproof spatula through the eggs to cook them evenly. Continue until eggs are mostly set and soft curds have formed.
Turn eggs onto a plate, cover with foil and set aside.
After cheese is melted, remove the cast iron skillet from the oven and top with scrambled eggs, corn, black beans, guacamole, pico de gallo, sour cream, sliced jalapeños, sliced avocado and cilantro.
Serve warm.