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Tex-Mex Breakfast Nachos

Prep time: 15 minutes

Great for: Breakfast


Wake up to a scrumptious and satisfying gluten-free breakfast that provides a protein, fiber, vitamin and mineral boost to get you through your morning.


4 eggs
2 tablespoons nonfat milk
3 ounces reduced-fat Pepper Jack cheese, shredded
20 Tostitos® Original Restaurant Style tortilla chips
1 (15 ounce) can no salt added black beans, drained and rinsed
1 medium chopped bell pepper (green, red, orange or yellow)
¼ cup fresh tomato salsa
Fresh cilantro


  1. Whisk eggs, milk and cheese in a bowl. Place a large skillet or frying pan over medium-heat; coat with cooking spray. Add egg mixture and scramble by gently stirring the eggs every 20 seconds or so. Cook for about 5 minutes or until eggs are set. Remove from heat.
  2. Place 5 tortilla chips on each of the four plates. Divide eggs among plates, spooning them over the chips. Top each plate of eggs with 1/4 of the beans, 1/4 of the bell pepper, 1 tablespoon salsa and a few springs of cilantro. Serve immediately.

Nutrition Facts Per Serving:
Calories: 347, Total Fat: 14g, Saturated Fat: 5g, Cholesterol: 223mg, Sodium: 576mg, Carbohydrates: 37g, Dietary Fiber: 8g, Protein: 21g, Vitamin A 20% DV, Vitamin C 163% DV, Calcium 24% DV, Iron 18%

Recipe created by:
Deanna Segrave-Daly, RD of Teaspoon Communications -

Disclosure: This recipe is designed to be gluten free. Frito-Lay is not liable or responsible for the outcome of any recipes from this website, as the ingredients used cannot be controlled nor can the environment where the recipe is made. Please click here for the full list of Frito-Lay’s qualified gluten free products.

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