Healthy Sheet Pan Breakfast Nachos

Preheat oven to 425ºF and lining a rimmed baking sheet with parchment paper.

Heat a skillet over medium-high heat and add olive oil. Add chorizo, diced yellow onion, jalapeño, and bell peppers, and stir to combine. Cook, stirring frequently, until chorizo is cooked through, approximately 4–6 minutes. Add minced garlic and cook an additional minute.

Over the prepared baking sheet, make a double layer of the tortilla chips out onto the prepared rimmed baking sheet. Next, add a layer of no-sodium-added black beans over the tortilla chips. Over the beans, layer the chorizo and bell pepper mixture.

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

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.)

Remove the breakfast nachos from the oven and top with the green onions, sliced avocado, and cilantro. Serve with yogurt, salsa, and lime if desired.

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