Huevos Rancheros Breakfast Nachos are dolloped with Dean’s DairyPure Sour Cream. AD. This quick and easy recipe will have the family fighting for leftovers! |

Huevos Rancheros Breakfast Nachos

Huevos Rancheros Breakfast Nachos is a quick and easy recipe that will have the family fighting for leftovers!
Course Appetizer or Main, Breakfast, Brunch
Cuisine Tex-Mex
Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings 6 people
Calories 855 kcal
Author Danielle Cushing


  • 12 ounces chorizo
  • 1 12-ounce bag tortilla chips
  • 1 can black beans rinsed and drained
  • 3/4 cup shredded sharp cheddar cheese
  • 3/4 cup queso fresco crumbled
  • 1 cup cherry tomatoes halved
  • 1 jalapeno sliced
  • 6 eggs
  • 2 scallions chopped
  • 1 avocado sliced
  • 1/2 cup Dean’s DairyPure Light Sour Cream
  • Salt and black pepper to taste


  1. Preheat oven to 375 degrees F. Coat a large baking sheet with cooking spray or line with foil.
  2. Brown and crumble the chorizo in a hot skillet over medium-high heat, about 3 minutes. Transfer to a paper towel-lined plate to drain excess oils.
  3. Spread tortilla chips on the baking sheet in an even layer. Top with chorizo crumbles. Sprinkle with black beans, cheeses, tomatoes, and jalapenos. Crack and arrange eggs around the tray and bake 17-20 minutes until eggs are cooked to desired doneness.
  4. Remove pan from oven and sprinkle with scallions. Top with avocado and dollops of sour cream. Sprinkle eggs with salt and black pepper. Serve hot.