Sheet-Pan Breakfast Nachos with Scrambled Eggs & Avocado

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 8 cups tortilla chips
• 8 oz breakfast sausage
• 6 large eggs
• 2 cups shredded Mexican cheese blend
• 1 (15 oz) can, drained and rinsed black beans
• 1 cup, halved cherry tomatoes
• 1, thinly sliced jalapeño
• 1 large, diced ripe avocado
• 1/4 cup chopped fresh cilantro
• 1/2 cup sour cream
• 1, cut into wedges lime
• 1 tbsp olive oil
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin

Instructions

1. 1Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper so the chips release cleanly and cleanup stays minimal.
2. 2Place a medium skillet over medium heat and add the breakfast sausage. Break it into small crumbles with a wooden spoon and cook until deeply browned and no pink remains, 6 to 8 minutes; drain off excess fat and transfer the sausage to a plate.
3. 3In a medium bowl whisk the eggs with salt, the black pepper, garlic powder, and cumin until the mixture is uniform and lightly frothy.
4. 4Wipe out the same skillet, add the olive oil, and warm it over medium-low heat. Pour in the egg mixture and cook, stirring slowly and constantly with a silicone spatula, until the eggs form soft, creamy curds that are just set, 3 to 4 minutes; pull them off the heat immediately so they stay tender.
5. 5Spread the tortilla chips in a single even layer across the prepared baking sheet, then sprinkle half of the shredded cheese evenly over the chips so it melts into every bite.
6. 6Scatter the cooked sausage crumbles, drained black beans, and soft scrambled eggs over the cheesy chips. Top with the remaining cheese, halved cherry tomatoes, and jalapeño slices.
7. 7Bake on the center rack for 8 to 10 minutes, until the cheese is fully melted and bubbling and the exposed chip edges turn light golden and crisp.
8. 8Remove the pan from the oven and immediately scatter the diced avocado and chopped cilantro across the top so the avocado stays cool and creamy against the hot chips.
9. 9Dollop the sour cream in small spoonfuls over the surface, then serve the nachos straight from the sheet pan with lime wedges on the side for squeezing. Scoop generous portions while everything is still hot and the chips retain their crunch.