Breakfast Nachos

Imagine waking up to this feast! Layers of crunchy corn chips, Mexican cheese, seasoned black beans, moist scrambled eggs, and loads of taco seasoning. Easy, fun and totally crowd-pleasing.

Seriously - talk about a great way to wake up! And think about the topping variations you can try. I used chopped green onions, salsa and sour cream, but you could certainly add sliced black olives, avocado, jalapeños... even diced ham and chopped bacon.

About the pan: You really have a lot of options here. I used my large cast iron pan for this recipe; but you can use any large ovenproof skillet, casserole dish or sheet pan.

Breakfast Nachos

6 cups tortilla chips of choice
2 teaspoons taco seasoning
2 1/2 cups Mexican cheese blend, divided
1/2 cup seasoned black beans
1 tablespoon butter
4 large eggs, lightly beaten
Salt and ground black pepper
Topping ideas: 
Chopped green onions
Sour cream
Salsa
Black olives
Jalapeños
Avocado
Diced ham
Chopped bacon

Preheat the oven to 400 degrees.
Arrange half of the chips in the bottom of the pan. Sprinkle half of the taco seasoning all over the chips. Top the chips with 1 cup of the cheese and half of the black beans. Repeat layers - chips, seasoning, 1 cup of cheese, and black beans. Set aside.
Melt the butter in a large skillet over medium heat. Add the eggs and cook until cooked through and still moist. Season the eggs with salt and pepper. Spoon the eggs over the top layer of chips and top with the remaining 1/2 cup of cheese.
Transfer the pan to the oven and bake for 8 to 10 minutes, until the chips are crisp and the cheese melts. Top with desired toppings and serve hot.
Serves 4