Gluten Free Breakfast Nachos
Breakfast just got a serious upgrade, and it feeds four without anyone feeling like they're missing out. Corn tortilla chips form the naturally gluten-free base here, so there's no swapping or substituting required — the foundation of the whole dish is already working in your favor. Seasoned black beans, melted cheddar, and soft scrambled eggs get layered right on top, turning a sheet pan into something that looks almost too good for a weekday morning. The smoked paprika and cumin give the beans a warm, smoky depth that makes every bite feel intentional rather than thrown together. Fresh pico de gallo, creamy diced avocado, and a dollop of sour cream finish things off with brightness and richness all at once. Everything comes together in under 20 minutes, which means you get a crowd-pleasing, loaded breakfast without spending your whole morning in the kitchen. Serve it straight from the pan and let everyone dig in while the cheese is still warm and pull-y.
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Learn more →Ingredients
4 servings
For the nachos
- 8 oz corn tortilla chips (about 6 cups)
- 1 can (15 oz) black beans, drained and rinsed
- ½ tsp ground cumin
- ¼ tsp smoked paprika
- ¼ tsp salt
- 1 ½ cups shredded cheddar cheese
For the eggs
- 6 large eggs
- 2 tbsp milk
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp unsalted butter
For serving
- 1 cup pico de gallo or fresh salsa
- 1 medium avocado, diced
- ¼ cup sour cream
- 2 tbsp pickled jalapeño slices (optional)
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large sheet pan with foil or parchment.
- 2
In a mixing bowl, toss the drained black beans with the cumin, smoked paprika, and 1/4 tsp salt until evenly coated.
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