Fresh Recipes | Breakfast Nachos

by on May 17, 2012

Fresh Recipes | Breakfast Nachos

Mmmm…..Nachos. I’ll always have a weakness for them. When I was growing up, I used to microwave some refrieds, chips, and cheese as an afternoon snack or weekend lunch. As I’ve gotten older, my nacho ingredients have expanded a bit, but like most of my favorite Mexican food, refried beans and cheese are still the foundation.

Fresh Recipes | Breakfast Nachos

Jeff and I usually make nachos when the refrigerator starts to run a little low on food and we’re too lazy to go to the grocery store, or when we have extra olives or peppers or onions lying around that need to be eaten. This happened Monday night–I mean, who wants to go grocery shopping on a Monday? Not me. So while I was in spin class late that afternoon, I started brainstorming all of the dinner possibilities and decided that a little egg/bean mixture was in order. I know, I know, you’re not supposed to think about other things while you work out, but you have to have something to work for!

Fresh Recipes | Breakfast Nachos

When I got home from the gym, Jeff and I put the rest of the pieces of the meal into place: “breakfast” nachos with eggs, refried black beans, fire roasted green chilis, avocado, and cheese topped with the chipotle aioli from these beauties. And of course, how could it be nachos without tortilla chips? Our local Costco has started carrying our favorite spiced chips from the local Lompoc Tortilla Company–I think I may have consumed about 1/2 a bag while I wrote this post…

Fresh Recipes | Breakfast Nachos

While we were consuming enough nachos for about 8 people, Jeff said, “I like how you can add eggs to anything and call it breakfast.” Truer words have never been spoken.

Breakfast Nachos

Serves 4 (or 2 really hungry people!)

Print recipe!


1 medium size bag tortilla chips

1 cup refried black beans

1 cup pepper jack cheese

1/2 red onion, sliced

1/2 can fire roasted green chilis, sliced

3 eggs

1 avocado, sliced

Olive oil

For the Chipotle Aioli:

1/4 cup mayonnaise

1 tablespoon olive oil

1 lime, juiced

1 chipotle in adobo, minced

Salt, to taste

Pepper, to taste


Pre-heat oven to 400 degrees.

Combine all chipotle aioli ingredients in a small bowl. Cover and refrigerate.
Heat olive oil in two medium frying pans.
Whisk eggs together in a small bowl then add to one of the frying pans and scramble.
While the eggs cook, add the onion and chilis in the second frying pan and saute about 5 minutes.
To assemble the nachos, place a layer of tortilla chips then black beans, red onion/chili mixture, and eggs, then top with cheese.
Bake until cheese has melted and beans are warm, about 20-25 minutes.
Top with avocado and chipotle aioli.

Time: 35 minutes

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