We took classic cheesy nachos and gave them a breakfast vibe with scrambled eggs and then took them to the next level with satisfying add-ins including beans and creamy avocado. Scrambled Nachos are a perfect dinner to share around the table where a bit of mess is to be celebrated. You can also serve it with your favorite salsa.
TIP: The key to perfectly custardy scrambled eggs is to start them in a barely warm pan and then gently cook over lower heat. Being too aggressive with the heat and cooking speed is what results in rubbery eggs.
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Scrambled Nachos
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Ingredients
- 6 cups baked tortilla chips
- 1 1/2 cups shredded cheddar cheese or Monterey Jack cheese
- 1 1/2 cups cooked or canned black beans rinsed and drained
- 2 cups halved cherry tomatoes
- 1/3 cup pickled jalapeno slices optional
- 3 green onions chopped
- 6 large organic eggs
- 2 Tbsp milk
- 1/4 tsp black pepper
- 1 tsp grapeseed oil or avocado oil
- 1 avocado cubed
- 1/2 cup sour cream
- 1/3 cup cilantro
- Lime wedges
Instructions
- Preheat oven to 375 F. Line large baking sheet with parchment paper or silicone baking mat. Pile half the tortilla chips on prepared baking sheet. Sprinkle half the cheese, beans, tomatoes, pickled jalapeno (if using), and green onion overtop. Create a second layer with the remaining same ingredients. Bake until cheese is completely melted, about 7 minutes.
- While nachos are baking, in medium bowl, whisk together eggs, milk, and pepper. To large skillet over medium-low heat, add oil and pour in egg mixture. Let eggs sit for a couple minutes until they start to set and firm up at the edges. Using spatula, begin to pull eggs in from the edges to the middle of the pan. Continue this motion until soft curds form.
- Scatter eggs, avocado, sour cream, and cilantro over nachos. Serve with lime wedges.
Recipe Notes
Per serving: 564 calories; 31 g protein; 30 g total fat (11 g sat. fat); 46 g total carbohydrates (4 g sugars, 11 g fiber); 584 mg sodium
