This epic breakfast nachos dish is loaded with black beans, corn, cheese, salsa, fried eggs, avocado, and a spiced yogurt sauce. The best part is that the nachos are ready in just 20 minutes!
Loaded Breakfast Nachos
Loaded Breakfast Nachos
I have a serious addiction to nachos. They helped me through Friday nights during my freshman year of college, and my love for them hasn’t waned. The thing about nachos is that we usually associate them with junk food because they’re often served with greasy meat and a mountain of cheese and sour cream, but there are definitely ways to make them healthier! Let me show you how.
- 1 15-ounce can of black beans, drained and rinsed
- 1 1/2 teaspoons shichimi togarashi* (see note for substitutions)
- 5 cups tortilla chips, divided
- 1 cup corn kernels
- 2/3 cup shredded pepper jack cheese
- 2/3 cup shredded skim mozzarella
- 2 Open Nature Free Range Large Eggs
- 2 teaspoons olive oil for frying eggs and greasing pan
Chili Yogurt Sauce
- 2/3 cup Open Nature Strained Nonfat Greek Yogurt
- 1/2 tablespoon lemon juice
- 1 1/2 teaspoons sambal oelek* (see note for substitutions)
- 1 1/2 teaspoons honey
- 1/4 teaspoon onion powder
- pinch of salt
- 1/2 large avocado, sliced
- pico de gallo or your favorite salsa
- Preheat the oven to 375ºF (190ºC). Position an oven rack to the center position.
- In a small bowl, mix the black beans with the shichimi togarashi. Set the beans aside.
- Lightly grease a large 12-inch cast-iron or oven-proof skillet. Spread 4 cups of tortilla chips over the skillet. Top with half of the corn, black beans, and cheese. Layer the remaining chips, corn, black beans, and cheese on top. Bake the nachos for about 15 minutes, until the cheese has melted and starts to brown.
- While the nachos are baking prepare the chili yogurt sauce by mixing all the ingredients in a bowl. Set it aside.
- Swirl 2 teaspoons of olive oil in a frying pan over medium heat. Fry 2 to 4 eggs for several minutes, until the egg whites are cooked.
- Remove the nachos from the oven. Top the nachos with the eggs, yogurt sauce, pico de gallo, and sliced avocados. Serve immediately.
For the nachos, I am using Open Nature’s Free Range eggs that come from hens that are vegetarian fed and raised without antibiotics. I also made a light yogurt sauce with Open Nature’s Greek Strained Nonfat Yogurt. It is nice and thick without being overly dry, and it is a great, healthier substitute for sour cream in the nachos.
I need to make this for my boyfriend and me for Sunday brunch.Thanks for the great recipes!
- Miami Food Network -
From start to finish, these nachos take about 20 minutes to cook. They are the ideal meal if you want to whip up something quick for brunch on the weekends!