Pioneer Woman Brunch Nachos

Pioneer Woman brunch nachos take 23 minutes and tortilla chips, two melty cheeses and soft scrambled eggs to make a loaded sheet pan breakfast dish. It's an easy brunch nachos recipe for lazy weekends, Mother's Day, game day or potluck brunches, and it's a one-pan crowd pleaser.

Pull the scrambled eggs off the heat while they still look a little runny, because they keep cooking in the oven. Skip that and you end up with dry, rubbery curds scattered over the chips.

Scrambled eggs go on top of the chips with the cheese, beans and corn, so each bite gets a soft, creamy layer you don't find in regular nachos. Fresh corn kernels sliced right off the cob add a sweet crunch that canned corn can't match.

Pioneer Woman Brunch Nachos

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Course: BreakfastCuisine: American, MexicanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

8

minutes

Calories

520

kcal

Crispy chips pile up under melted cheese, black beans, sweet corn and soft scrambled eggs. Once the pan comes out of the oven, cool guacamole, pico de gallo and sour cream go on top.

Ingredients

• 4 To 5 Eggs
  

• 1 tbsp. Butter
  

• 4 c. To 5 Cups Tortilla Chips
  

• 1 c. Shredded Cheddar Cheese
  

• 1 c. Shredded Pepper Jack Cheese
  

• 1 c. Canned Black Beans, Rinsed And Drained
  

• 2 ears Corn, Kernels Sliced Off The Cob
  

• Kosher Salt And Freshly Cracked Black Pepper, As Needed
  

• Guacamole, Pico De Gallo, And Sour Cream, For Garnish
  

Directions

• Preheat the oven: Preheat your oven to 425°F. That way it's hot and ready by the time the eggs are scrambled.
• Whisk the eggs: Whisk the 4 to 5 eggs together until smooth, then season them with salt and pepper. Keep the bowl close to the stove so you can pour them in the moment the butter melts.
• Scramble the eggs: Melt the 1 tablespoon butter in a medium nonstick skillet over medium high heat, then pour in the whisked eggs and scramble. Take them off the heat while they still look a little runny, since they will finish cooking in the oven.
• Build the nachos: Lay the 4 to 5 cups tortilla chips on a baking sheet and pile them high with 1 cup cheddar, 1 cup pepper jack, 1 cup black beans and the corn kernels from 2 ears. Spoon the scrambled eggs over the top.
• Bake until melted: Slide the baking sheet into the oven and bake for 6 to 8 minutes. It's ready once the cheese is completely melted.
• Top and serve: Pull the pan out of the oven and top the nachos with guacamole, pico de gallo and sour cream. Serve right away while the chips are still crisp.

Tools for this recipe

• Nordic Ware half sheet pan, OXO 11-inch balloon whisk, OXO silicone spatula set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use fried or poached eggs instead of scrambled?

Yes, a fried or poached egg works if you'd rather have a runny yolk over the chips. Add them after baking, since a poached egg would overcook in a 425°F oven.

Can I make brunch nachos ahead of time?

Nachos are best eaten right out of the oven, because the chips turn soft as they sit. You can prep the toppings ahead, though. Slice the corn off the cob, rinse the beans and shred the cheese, then scramble the eggs and bake when your guests arrive.

How do I store leftover brunch nachos?

Leftovers don't hold up well, since the chips go soggy and the eggs turn rubbery once they cool. If you have extras, keep the chips and the toppings separate, and use the toppings in a breakfast burrito the next day.

Can I use a different pan instead of a baking sheet?

A large oven-safe skillet or a 9x13 baking dish works if you don't have a baking sheet. A sheet pan gives you the most crisp edges, because the chips spread out in a single layer.

What's the most common mistake with brunch nachos?

Overcooking the eggs in the skillet is the biggest one, since they cook again in the oven and end up dry. Pull them while they still look a bit wet, and they'll turn out soft and creamy.