Our Sheet Pan Breakfast Nachos are a delicious and savory twist on a breakfast that promises to kickstart your day with bold flavors and effortless preparation. We reimagined traditional nachos and decided to elevate them into an easy breakfast go to. Whether you’re hosting a brunch gathering or just craving a hearty morning meal, this sheet pan creation brings together the best flavors with crispy tortilla chips, scrambled eggs, melted cheese, and a variety of vibrant toppings. It’s a satisfying, shareable dish that’s bound to be a crowd pleaser.
4 cups tortilla chips
2 cups shredded Mexican blend cheese
6 large eggs
2 avocados, thinly sliced
1/2 cup Pico de Gallo
fresh cilantro to garnish
01Preheat the oven to 400 F. Lightly grease a large baking sheet.
02Add the tortilla chips to the baking sheet and spread in an even layer. Top with the cheese. Bake in the preheated oven for approximately 5-8 minutes, until the cheese starts to melt.
03Using a spoon, create 6 small wells on top of the nachos for the eggs to set.
04One at a time, crack each egg into a small bowl and then carefully pour each egg into one of the 6 wells.
05Place the pan back in the oven and bake for approximately 8-10 minutes, until the egg whites are set.
06Top with dollops of Pico de Gallo, sliced avocado and cilantro.