Print Recipe
3 from 1 vote

Breakfast Scrambled Eggs Nachos

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast
Keyword: apple nachos, breakfast nachos
Servings: 8


  • 8-12 oz Blue Corn Tortilla Chips organic Trader Joe's are my favorite!
  • 8 eggs beaten
  • 1/4 c olive oil
  • 2-3 c Mexican or other shredded cheese divided in half
  • 16 oz bacon cut into bite-size pieces and divided in half
  • 1-2 jalapeños sliced and divided in half
  • 1 can black beans drained, rinsed, and divided in half
  • 2 ears corn kernels removed and divided in half
  • 1/2 cup feta or queso fresco
  • Cilantro to garnish
  • Avocado to garnish
  • Cherry tomatoes to garnish
  • Lime for garnish


  • Preheat oven to 425 degrees F.
  • Layer chips, cheese, bacon, corn, jalapeño, black beans and bake for 8-10 minutes.
  • While the first layer bakes, heat olive oil in a medium skillet over low heat. When oil is shimmering and fluid, add in whisked eggs and cook on low until scrambled, but do not overcook (keep them on the runnier side). Salt and pepper to taste. When eggs are cooked, set aside.
  • Spread the eggs on top of chips, cover with more bacon, beans, jalapeño, corn, and cheese, and bake for 4-5 more minutes.
  • When cheese is melted, remove from oven and top with fresh cherry tomato, feta, cilantro, and lime.
  • Serve immediately!


NOTES: IF you want to reheat your nachos, broil them under low to get the crispy texture back.