If you’re looking for a breakfast that’s bold, hearty, and absolutely packed with flavor, these Breakfast Nachos with Chimichurri & Steak are for you! Imagine crispy tortilla chips layered with juicy steak, fluffy scrambled eggs, melted cheese, and black beans, all drizzled with a vibrant homemade chimichurri sauce. It’s the ultimate way to start your day with a bang!
Whether you’re hosting brunch or just treating yourself to something special, this dish is sure to impress. The balance of savory steak, spicy jalapeños, and the fresh, herby chimichurri makes every bite irresistible. Let’s dive in and make this mouthwatering breakfast nachos recipe!
Why You’ll Love These Breakfast Nachos
- Bold and flavorful – A perfect fusion of steak and eggs with a Tex-Mex twist.
- Easy to customize – Swap out ingredients to fit your taste preferences.
- Great for sharing – Perfect for brunch gatherings or a weekend treat.
- Quick to assemble – Once everything is prepped, it comes together in minutes!
What Do These Breakfast Nachos Taste Like?
Think of your favorite steak and eggs breakfast but with an explosion of textures and flavors. The steak is tender and juicy, the eggs are creamy and rich, and the tortilla chips bring the perfect crunch. The cheese melts beautifully over the layers, while black beans add an earthy depth. Topping it off, the chimichurri sauce brings a zesty, garlicky, herby punch that ties everything together.
Ingredients You’ll Need
For the Chimichurri Sauce:
- ¾ cup fresh cilantro, packed
- ½ cup fresh parsley, packed
- 1 clove garlic, chopped
- 1½ tbsp red wine vinegar
- ¼ tsp crushed red pepper
- ¼ tsp kosher salt
- ¼ cup extra-virgin olive oil
For the Nachos:
- 1 (8 oz) flat iron steak, patted dry
- ¾ tsp kosher salt, divided
- ½ tsp black pepper, divided
- ½ tsp ground cumin (optional)
- 2 tbsp olive oil
- 8 large eggs
- 1 (11 oz) bag tortilla chips
- 16 oz shredded Mexican cheese blend
- 1 (15 oz) can black beans, drained & rinsed
- 1 cup chopped plum tomatoes
- 1 avocado, chopped
- ½ cup pickled jalapeño slices
- ½ cup sour cream, for serving
Kitchen Tools You’ll Need
- Food processor or blender
- Cast-iron skillet or heavy pan
- Mixing bowl and whisk
- Baking sheet lined with foil
- Sharp knife for slicing steak
How to Make Breakfast Nachos with Chimichurri & Steak
1. Make the Chimichurri Sauce
In a food processor, combine cilantro, parsley, garlic, red wine vinegar, red pepper flakes, and salt. Pulse until finely chopped. With the processor running, slowly drizzle in olive oil until the mixture is smooth and well combined. Set aside.
2. Cook the Steak
Season the flat iron steak with ½ tsp salt, ¼ tsp black pepper, and cumin. Heat 1 tbsp olive oil in a cast-iron skillet over medium-high heat. Sear the steak for about 3 minutes per side, or until it reaches an internal temperature of 120°F (49°C) for rare. Transfer to a cutting board and let it rest for 10 minutes before slicing thinly against the grain.
3. Scramble the Eggs
In a bowl, whisk the eggs with the remaining salt and black pepper. Heat 1 tbsp olive oil in a skillet over medium heat. Pour in the eggs and cook, stirring gently, until they are just set (about 2 minutes). Remove from heat.
4. Assemble the Nachos
Preheat the broiler and line a baking sheet with foil. Spread half of the tortilla chips on the sheet, then layer with half of the sliced steak, black beans, scrambled eggs, and shredded cheese. Repeat the layers with the remaining ingredients.
5. Broil and Serve
Place the tray under the broiler for about 2 minutes, or until the cheese is melted and bubbly. Remove from the oven and immediately top with chopped tomatoes, avocado, and pickled jalapeños. Drizzle generously with chimichurri sauce and serve with a side of sour cream. Enjoy!
What to Serve with Breakfast Nachos
These nachos are already a complete meal, but if you want to round out your brunch spread, here are a few great pairings:
- Fresh fruit salad – A refreshing contrast to the savory nachos.
- Mimosas or a spicy Bloody Mary – Because brunch is always better with a cocktail!
- Guacamole or salsa – More dips mean more deliciousness.
Tips for the Best Breakfast Nachos
- Use a sturdy tortilla chip – Thin chips may break under the weight of toppings.
- Don’t overcook the eggs – Slightly undercooked eggs will stay creamy when baked.
- Slice steak thinly – This ensures tender, easy-to-eat bites.
- Add the fresh toppings last – To keep their flavors bright and textures fresh.
How to Store and Reheat Leftovers
- Storage: Keep leftovers in an airtight container in the fridge for up to 2 days. Store fresh toppings separately.
- Reheating: Reheat nachos on a baking sheet in a 375°F oven for 5-7 minutes to crisp them back up. Avoid microwaving, as it can make them soggy.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prep the chimichurri sauce, steak, and eggs in advance. When ready to eat, assemble and broil for fresh, melty nachos.
What’s the best steak for nachos?
Flat iron steak works great, but you can also use skirt steak, ribeye, or flank steak.
Can I make these nachos vegetarian?
Absolutely! Swap the steak for extra beans, sautéed mushrooms, or tofu crumbles.
Is chimichurri spicy?
It has a mild kick from the red pepper flakes, but you can adjust the spice level to your taste.
Final Thoughts
These Breakfast Nachos with Chimichurri & Steak take brunch to the next level! With crispy chips, gooey cheese, perfectly cooked steak, and a zesty sauce, they are a guaranteed crowd-pleaser. Whether you’re making them for a weekend treat or a special occasion, they’re a fun and delicious way to start the day.
If you try this recipe, leave a comment and share your photos on Pinterest! I’d love to see how your nachos turn out.
Craving more brunch inspiration? Try these recipes next:
- Huevos Rancheros with Fresh Salsa
- Cheesy Chorizo Breakfast Skillet
- Avocado Toast with Poached Egg & Hot Honey
Now, let’s dig in—breakfast nachos await!