If you've ever dreamed of having chips and salsa for breakfast, these Breakfast Nacho Skillets are for you. The secret is definitely in that sauce!

Breakfast Nacho Skillets

  • Author: Julie
  • Prep Time: 15 mins
  • Cook Time: 4 mins
  • Total Time: 19 mins
  • Yield: 1 skillet 1x



For the Creamy Green Chile Sauce

  • 3 tablespoons Hatch green chile salsa (or salsa verde)
  • 1 tablespoon heavy cream

For the Fried Egg

  • 1 teaspoon oil
  • 1 egg
  • salt and pepper

To Assemble

  • 1 cup tortilla chips
  • 1/4 cup black beans
  • 1/4 cup shredded cheese (pepper jack or cheddar)
  • Creamy Green Chile Sauce


  • Sliced avocado, red onion, sour cream, fresh cilantro all good choices


  1. In small bowl, mix salsa and heavy cream together. Set aside.
  2. Add one tablespoon oil to a small skillet over medium high heat. When the pan is very hot, crack the egg into the oil and let it sizzle and bubble for a minute or two. Season with salt and pepper to taste. Turn the heat off and remove the egg from the skillet and set aside while you build your nachos.
  3. Layer the chips, black beans, cheese, and sauce into the skillet, then add the egg back in. Place in the upper third of the oven and turn on broil. Watch closely for 3-4 minutes and take it out when the cheese is melty and the edges of the chips are golden brown.
  4. Add toppings and enjoy!


  • Serving Size: 1 Skillet
  • Calories: 623
  • Sugar: 4g
  • Sodium: 955mg
  • Fat: 42g
  • Saturated Fat: 14g
  • Unsaturated Fat: 24g
  • Trans Fat: 0.9g
  • Carbohydrates: 43g
  • Fiber: 10g
  • Protein: 22g
  • Cholesterol: 240mg