These Huevos Rancheros Breakfast Nachos are a bold and savory twist on the classic Mexican breakfast. Loaded with spicy chorizo, beans, cheese, and eggs baked right on top of crispy tortilla chips, it’s perfect for weekend brunches or a fun breakfast-for-dinner night.
Prep Time: 15 minutes
Cook Time: 23 minutes
Total Time: 38 minutes
Servings: 6
Ingredients
- 12 ounces chorizo
- 1 (12-ounce) bag tortilla chips
- 1 can black beans, rinsed and drained
- 3/4 cup shredded sharp cheddar cheese
- 3/4 cup queso fresco, crumbled
- 1 cup cherry tomatoes, halved
- 1 jalapeño, sliced
- 6 eggs
- 2 scallions, chopped
- 1 avocado, sliced
- 1/2 cup Dean’s DairyPure Light Sour Cream (or preferred sour cream)
- Salt and black pepper, to taste
Instructions
Preheat the oven to 375°F. Coat a large baking sheet with cooking spray or line with foil.
In a hot skillet over medium-high heat, brown and crumble the chorizo for about 3 minutes. Transfer to a paper towel-lined plate to drain.
Spread tortilla chips in a single layer on the prepared baking sheet. Top evenly with the cooked chorizo, black beans, cheddar cheese, queso fresco, cherry tomatoes, and sliced jalapeño.
Carefully crack and place the eggs over the nachos, spacing them out across the pan.
Bake for 17–20 minutes, or until the eggs are cooked to your desired doneness.
Remove from the oven and sprinkle with chopped scallions. Add sliced avocado and dollops of sour cream. Season the eggs with salt and black pepper. Serve immediately.
Notes
For spicier nachos, use hot chorizo and keep the seeds in the jalapeño.
Add pickled onions, salsa verde, or hot sauce for extra brightness.
Swap chorizo for crumbled breakfast sausage or blackened tofu for a vegetarian twist.
Leftovers can be stored in the refrigerator for 1–2 days and reheated in the oven.
Use a sheet pan with a slight rim to prevent eggs from sliding off while baking.
Huevos Rancheros Breakfast Nachos
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Total Time: 38 minutes
- Yield: Servings: 6
Description
These Huevos Rancheros Breakfast Nachos are a bold and savory twist on the classic Mexican breakfast. Loaded with spicy chorizo, beans, cheese, and eggs baked right on top of crispy tortilla chips, it’s perfect for weekend brunches or a fun breakfast-for-dinner night.
Ingredients
-
12 ounces chorizo
-
1 (12-ounce) bag tortilla chips
-
1 can black beans, rinsed and drained
-
3/4 cup shredded sharp cheddar cheese
-
3/4 cup queso fresco, crumbled
-
1 cup cherry tomatoes, halved
-
1 jalapeño, sliced
-
6 eggs
-
2 scallions, chopped
-
1 avocado, sliced
-
1/2 cup Dean’s DairyPure Light Sour Cream (or preferred sour cream)
-
Salt and black pepper, to taste
Instructions
Preheat the oven to 375°F. Coat a large baking sheet with cooking spray or line with foil.
In a hot skillet over medium-high heat, brown and crumble the chorizo for about 3 minutes. Transfer to a paper towel-lined plate to drain.
Spread tortilla chips in a single layer on the prepared baking sheet. Top evenly with the cooked chorizo, black beans, cheddar cheese, queso fresco, cherry tomatoes, and sliced jalapeño.
Carefully crack and place the eggs over the nachos, spacing them out across the pan.
Bake for 17–20 minutes, or until the eggs are cooked to your desired doneness.
Remove from the oven and sprinkle with chopped scallions. Add sliced avocado and dollops of sour cream. Season the eggs with salt and black pepper. Serve immediately.
Notes
For spicier nachos, use hot chorizo and keep the seeds in the jalapeño.
Add pickled onions, salsa verde, or hot sauce for extra brightness.
Swap chorizo for crumbled breakfast sausage or blackened tofu for a vegetarian twist.
Leftovers can be stored in the refrigerator for 1–2 days and reheated in the oven.
Use a sheet pan with a slight rim to prevent eggs from sliding off while baking.