I’ve partnered with Jackson’s Honest to bring you a Healthy Sheet Pan Breakfast Nachos recipe that is going to blow you away. These breakfast nachos are a great option for your family in the morning or for brunch and are a fun new way to enjoy a healthy breakfast.
Okay okay okay…guys! Hold onto your seats…
If you love nachos (duh!) AND you love breakfast (double duh!), I’ve got some great news. I’ve combined these two amazing things into an easy, delicious, and fun new breakfast.
I give you: sheet pan breakfast nachos!
These breakfast nachos make a fun breakfast or brunch and look amazing. Plus they’re super easy to make and almost entirely fool-proof.
Essentially, this means three things for you: (1) Nachos, (2) For Breakfast, and (3) Easy Clean-up.
How Healthy Are Nachos?
The sad truth about nachos is they tend to not be a very healthy food. They are often layered with lots of cheese and highly refined tortilla chips. While this might make them a tasty appetizer, if you’re watching the food you’re eating and trying to eat healthy, they aren’t a great choice.
But the good news is there are several ways to make nachos a healthier and equally enjoyable appetizer or meal (or breakfast!). For example, these sheet pan breakfast nachos are a well-balanced, high fiber, and high protein meal that IS healthy. So, how do you make nachos healthy?
- Replace your typical high sodium, highly processed tortilla chips with Jackson’s Honest Sprouted Red Corn Tortilla Chips. These red corn tortilla chips have very simple ingredients (sprouted red corn, organic coconut oil, and sea salt), compared to less healthy chips. They also contain 2g of fiber and 2g of protein per serving (10 chips), which makes them a nutritious part of the nachos.
- Opt away from using cheese and, instead, make a savory mixture to add flavor. In this recipe, I used a combo of chorizo, bell peppers, onion, and garlic. These ingredients add lots of flavor and you don’t even miss the cheese.
- Choose a clean, unrefined meat or protein. Most sausages are packed with sugar and preservatives, but you can still find ingredient labels with just meat, water, and some minor spices if you take your time. We also get protein from the eggs in these tasty nachos. The protein will help fill you up so you don’t wind up gorging on extra nachos or chips just to feel satisfied.
- Use vibrant flavors as healthy flavor boosters. In these breakfast nachos, I used jalapeño, green onions, and cilantro, but you could also use freshly squeezed lime juice for even more flavor.
- Pack in extra fiber to make the nachos both filling and nutritious. In these nachos, we added black beans, bell peppers, and red corn tortilla chips, which all boost the fiber content to over 13g per serving.
What’s The Difference Between Sheet Pans and Cookie Sheets?
First off, let’s start with a little terminology because I think it can get a little confusing. In case you’re wondering what the difference is between sheet pans, baking sheets, and cookie sheets, let me help explain.
I often hear people refer to “cookie sheets” as “baking sheets,” but they are actually not the same thing. Baking sheets (or baking pans) have rolled or rimmed edges, and cookie sheets do not. Cookie sheets (like we used for this Peanut Butter Protein Cookies recipe) are specifically made to have a large surface for holding a large number of cookies, but they don’t have edges so you can easily transfer cookies on and off.
Sheet pans, on the other hand, with their edges, allow for roasting (like we used for this Easy Parmesan Roasted Cauliflower) since the juices will run off the pan if there’s nothing to stop it. They also allow for layering – say – for things like nachos!
So, when I talk about using a rimmed baking sheet, I mean the kind that has the edges all the way around — that way, it will hold in whatever you’re roasting, baking, or cooking, which is what it’s made to do.
If you’ve gotten to this point and you’re still thinking about those eggs and how I baked them in the oven and it’s freaking you out, it’s okay. I learned from my Baked Eggs in Spaghetti Squash Nests post that baked eggs aren’t for everyone. And that’s totally fine.
If this sounds like you, feel free to fry the eggs on the stove and then gently place them on top of the nachos when they come out of the oven. It’s an extra step and one additional dirty pan, but a completely legit way to make these nachos and still feel good about it.
Also, if you’re loving the idea of these breakfast nachos, but you don’t like chorizo, you have a ton of great options you can pick instead.
Here are a few:
- go meatless
- vegan chorizo
- ground beef or bison
- chicken sausage
- shredded chicken
FYI I used a relatively small amount of chorizo for this recipe to cut down on fat and because chorizo has so much flavor so you may need to increase how much you use with other alternatives.
All in all, these healthy sheet pan breakfast nachos are full of flavor and very satisfying. The combination of flavors and textures is addicting and — even better — the clean-up is super quick, thanks to using a sheet pan!
However you choose to mix and match your healthy nachos recipe, remember to keep in mind the basic of how to make nachos healthy and just go from there. There are so many topping possibilities and flavor combinations to customize your nachos and make them something truly amazing for you.
These healthy sheet pan breakfast nachos are a great option for your family in the morning or even for a brunch and are a fun new way to enjoy a healthy breakfast.
- 1 tbsp olive oil
- 1/2 lb chorizo (see notes for how to choose)
- 1/2 yellow onion, diced
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 1/2 small jalapeño, seeds removed and minced
- 1 clove garlic, minced
- 1 10 oz bag Jackson's Honest Sprouted Red Corn Tortilla Chips
- 1 15 oz can no sodium added black beans, rinsed and drained
- 2 sliced green onions, for topping
- 1 avocado, thinly sliced, for topping
- 3 tbsp fresh cilantro chopped, for topping
- 6 eggs
- sea salt, to season eggs
- black pepper, to seas
- plain greek yogurt, salsa, lime optional toppings
Start by preheating your oven to 425 degrees F and lining a rimmed baking sheet with parchment paper.
Heat a skillet over medium-high heat and add olive oil.
Next, add the chorizo, diced yellow onion, jalapeño, and bell peppers, and stir to combine.
Cook, stirring frequently, until the chorizo is cooked through, approximately 4-6 minutes.
Add minced garlic and cook an additional minute.
Next, add a layer of no sodium-added black beans over the red corn tortilla chips.
Over the beans, layer the chorizo and bell pepper mixture.
Place the sheet pan into the oven and cook until everything is heated through, about 10-12 minutes.
Remove the pan from the oven and create 6 wells in the nachos for our eggs, depending on how many eggs you'd like.
Gently crack an egg into each well, keeping the yolk intact if you can and season the eggs lightly with a little sea salt and pepper.
Return the sheet pan to the oven and bake until the egg whites are set, about 9-12 minutes. (If you’d rather just fry the eggs on the stove, you can do that and just top the nachos when they come out of the oven.)
Remove the breakfast nachos from the oven and top with the green onions, sliced avocado, and cilantro.
For the chorizo, look for ingredient labels with very simple ingredients and no sugar added for the cleanest option.
This is a sponsored conversation written by me on behalf of Jackson’s Honest. The opinions and text are all mine.
This post contains affiliate links for products I use regularly and highly recommend.