Ingredients:

  • 10 oz corn tortilla chips
  • 4 large eggs
  • 0.5 lb pork breakfast sausage
  • 1 cup canned black beans, rinsed and drained
  • 2 tbsp olive oil
  • 2 cups Monterey Jack cheese, shredded
  • 0.5 cup sour cream
  • 0.5 cup fresh salsa
  • 1 medium avocado, diced
  • 2 tbsp fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add the pork sausage and cook until mahogany-colored and crumbly. Remove sausage from the pan and set aside.
  2. In the same pan using the rendered fat, whisk the eggs and pour them in. Stir gently until they are just set but still look slightly wet, then remove immediately from heat.
  3. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  4. Spread half of the tortilla chips in a single layer. Sprinkle with 1 cup of cheese and half of the black beans.
  5. Evenly distribute half of the cooked sausage and half of the scrambled eggs over the first layer.
  6. Repeat the process by adding the remaining chips, then the remaining cheese, beans, sausage, and eggs.
  7. Place the tray in the oven for 5–7 minutes until the cheese is bubbly and develops small, golden-brown toasted spots.
  8. Remove from the oven and let sit for 2 minutes to allow the cheese to set.
  9. Top with diced avocado, sour cream, fresh salsa, chopped cilantro, and serve with lime wedges.