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Healthy Sheet Pan Breakfast Nachos - Square Recipe Preview Image

Healthy Sheet Pan Breakfast Nachos

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. 

Categories Breakfast
Difficulty Easy
Keyword breakfast nachos, breakfast nachos recipe, healthy organic breakfast
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Calories 520 kcal
Author Lacey Baier


  • 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


  1. Start by preheating your oven to 425 degrees F and lining a rimmed baking sheet with parchment paper.
  2. Heat a skillet over medium-high heat and add olive oil.
  3. Next, add the chorizo, diced yellow onion, jalapeño, and bell peppers, and stir to combine.

  4. Cook, stirring frequently, until the chorizo is cooked through, approximately 4-6 minutes.

  5. Add minced garlic and cook an additional minute.

  6. Over the prepared baking sheet, make a double layer of the Jackson’s Honest Sprouted Red Corn Tortilla Chips out onto the prepared rimmed baking sheet.
  7. Next, add a layer of no sodium-added black beans over the red corn tortilla chips.
  8. Over the beans, layer the chorizo and bell pepper mixture.

  9. Place the sheet pan into the oven and cook until everything is heated through, about 10-12 minutes.
  10. Remove the pan from the oven and create 6 wells in the nachos for our eggs, depending on how many eggs you'd like.

  11. 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.
  12. 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.)
  13. Remove the breakfast nachos from the oven and top with the green onions, sliced avocado, and cilantro.

Recipe Video

Recipe Notes

For the chorizo, look for ingredient labels with very simple ingredients and no sugar added for the cleanest option.


Nutrition Facts
Healthy Sheet Pan Breakfast Nachos
Amount Per Serving (1 serving)
Calories 520 Calories from Fat 278
% Daily Value*
Fat 30.9g48%
Saturated Fat 15.8g79%
Cholesterol 179.9mg60%
Sodium 877.1mg37%
Carbohydrates 35.2g12%
Fiber 13.6g54%
Protein 22.3g45%
* Percent Daily Values are based on a 2000 calorie diet.