Egg-Topped Morning Tex-Mex (Printable)

Crispy chips layered with cheese, beans, and eggs for a savory Tex-Mex morning dish.

# What You Need:

→ Base

01 - 7 oz tortilla chips

→ Vegetables

02 - 1 small red onion, finely diced
03 - 1 small bell pepper, diced
04 - 1 jalapeño, thinly sliced (optional)
05 - 2 medium tomatoes, seeded and diced

→ Protein

06 - 3.5 oz cooked black beans, rinsed and drained (or refried beans)

→ Cheese

07 - 5 oz shredded cheddar cheese
08 - 1.75 oz shredded Monterey Jack cheese

→ Eggs

09 - 4 large eggs

→ Toppings

10 - 2 oz sour cream
11 - 1 ripe avocado, sliced or diced
12 - 2 tbsp fresh cilantro, chopped
13 - Lime wedges, for serving
14 - Salt and freshly ground black pepper, to taste
15 - Salsa or hot sauce, for serving

# Step-by-Step:

01 - Preheat oven to 400°F (200°C).
02 - Spread half of the tortilla chips evenly on a large ovenproof platter or baking sheet. Sprinkle half of the beans, onions, bell pepper, jalapeño, tomatoes, and cheese evenly over the chips.
03 - Repeat layering with remaining chips, beans, vegetables, and cheese to form a second layer.
04 - Bake in preheated oven for 8 to 10 minutes until cheese is melted and bubbling.
05 - Meanwhile, heat a nonstick skillet over medium heat with a small amount of oil or butter. Crack in eggs and cook until whites are set but yolks remain runny, about 3 to 4 minutes. Cover briefly for firmer yolks if desired.
06 - Remove nachos from oven. Place one cooked egg onto each quarter of the nachos. Top with sour cream, avocado, cilantro, and a squeeze of lime. Serve immediately with salsa or hot sauce on the side.

# Expert Suggestions:

01 -
  • It tastes fancy enough to serve guests but comes together faster than scrambled eggs.
  • You can customize every layer based on what's in your fridge—it adapts to your mood.
  • The runny yolk sliding into the crispy chips creates a moment that feels indulgent on a Tuesday morning.
02 -
  • Seeding your tomatoes prevents the whole dish from turning into a soggy mess—it's a small step that changes everything.
  • Cook your eggs while the nachos bake so everything is hot and ready at the same moment; timing here is everything.
  • Use an ovenproof platter so you can take it straight from oven to table; it keeps the cheese at peak meltiness.
03 -
  • Use slightly underdone chips so they don't turn to dust under the weight of cheese and toppings—crunch that lasts is crunch that matters.
  • Always rinse canned beans thoroughly to reduce sodium and that tinny flavor that nobody talks about but everyone notices.
  • A squeeze of fresh lime right before eating transforms the whole dish from good to memorable.
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