Huevos Rancheros Sheet Pan Nachos
Servings: 6 servings
Calories: 973kcal
Huevos Rancheros Sheet Pan Nachos are a quick and delicious recipe perfect for feeding an entire family easily. Layers of chips, black beans, cherry tomatoes, corn and melty Monterey Jack cheese are topped with sunny side up eggs. Great for breakfast but also for an appetizer or brinner, too!
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Ingredients
- 16 ounces mild pork sausage
- 13 ounce bag tortilla chips
- 15 ounce can black beans drained and rinsed
- 1/2 red onion thinly sliced
- 1 cup quartered cherry tomatoes
- 1 cup frozen corn thawed
- 4 cups shredded Monterey Jack cheese
- 1 tablespoon olive oil
- 4-6 eggs
- sliced jalapenos chopped chilantro, salsa and sour cream, for serving
Instructions
- Preheat oven to 400 degrees.
- In a skillet over medium heat, add sausage breaking up with a wooden spoon. Cook until completely cooked through.
- Spray a rimmed sheet pan with cooking spray and spread half of the tortilla chips into a single layer.
- Top tortilla chips with even layers of HALF each of the black beans, red onion, cherry tomatoes, corn and cheese.
- Repeat layers with remaining half of ingredients.
- Bake for 12-15 minutes or until cheese is melted.
- Meanwhile, in a large skillet, heat olive oil over medium heat. Crack half of eggs into skillet and season with salt and pepper. Cook until whites are firm but yolks still remain runny, about 3-5 minutes. Transfer to a plate and repeat with remaining eggs.
- Remove sheet pan from oven and top with eggs. Garnish with jalapenos and cilantro and serve with salsa and sour cream.
Nutrition
Calories: 973kcal | Carbohydrates: 61g | Protein: 43g | Fat: 62g | Saturated Fat: 24g | Cholesterol: 230mg | Sodium: 1461mg | Potassium: 787mg | Fiber: 9g | Sugar: 2g | Vitamin A: 915IU | Vitamin C: 10.7mg | Calcium: 722mg | Iron: 5mg