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Breakfast Nachos

Author Meg's Everyday Indulgence


  • 1 lb. thick-cut bacon, cut into 1/2-inch pieces
  • 4 large eggs
  • 1/4 cup milk
  • 1/4 tsp. kosher salt
  • 1/8 tsp. pepper
  • 1 15 oz. can black beans, drained of half the liquid
  • 1 1/2 tsp. cumin
  • 1/2 tsp. chili powder
  • 1/2 tsp. granulated sugar
  • 10 cups tortilla chips
  • Cilantro or parsley for garnish
  • Sour cream
  • Salsa

For the Cheese Sauce:

  • 1 cup milk (preferably 2% or whole)
  • 1 clove garlic, grated
  • 1/4 tsp. kosher salt
  • 1/8 tsp. pepper
  • 8 oz. cheddar, shredded
  • 1 Tbsp. cornstarch


  • In a large skillet over medium heat, cook bacon until crisp. Remove and drain on paper towel. Set aside.
  • Heat a small skillet over medium heat. In a bowl, whisk together eggs and 1/4 cup milk. Add eggs to skillet and scramble. Remove from heat once eggs have set. Season with salt and pepper
  • In a small saucepan over medium low heat add the black beans, cumin, chili powder and sugar. Stir to combine and cook for 10 minutes, or until heated through. 
  • Meanwhile make the cheese sauce. Heat a saucepan over medium heat. Add milk, garlic, salt and pepper. Bring to a simmer. While you are waiting for the milk to simmer, toss together the shredded cheddar and cornstarch. Once the milk is simmering, remove from heat and stir in the cheese. Stir until melted.
  • Lay chips in a single layer on a large sheet tray or platter. Spoon egg and desired amount of beans over the chips. Sprinkle with bacon. Drizzle with desired amount of cheese sauce and sprinkle with cilantro or parsley. Serve with sour cream and salsa for dipping.