Breakfast Nachos (Fast & Easy Crowd Pleaser!)

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!

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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.

Table of Contents

🌽 Ingredients
📝 Instructions
🍳 Equipment
❓ Frequently Asked Questions
🌮 Related Recipes
Recipe
📚 References
Comments

🌽 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.

🍳 Equipment

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

❓ Frequently Asked Questions

Can you make these breakfast nachos ahead?

These nachos are best made fresh and served immediately.

How do I store leftovers?

Place any leftovers in an airtight container. You can store them in the fridge for a day or two. If you need more time, you can freeze them for up to two months. The tortilla chips will not retain their crispness so you will end up with something that is more like a casserole, but still delicious. Reheat in the microwave on high. If you'd like, you can add a layer of fresh chips to a plate and spoon the reheated nachos over the top.

Is it necessary to bake the chips, chorizo, and cheese before adding the toppings? Can I put them under the broiler instead?

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.

How do I make vegetarian breakfast nachos?

These nachos are easily adapted

Overhead view of breakfast nachos on a dark wood background.

More Mexican-inspired breakfast recipes to make and enjoy!

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