Skillet Camping Breakfast Nachos

Ingredients

• •1 Roma tomato
• •1/4 red onion
• •1 jalapeño
• •1 15 oz. can black beans, rinsed and drained
• •4 oz. cheddar cheese, shredded
• •6 large eggs
• •1/4 tsp salt
• •1/4 tsp pepper
• •2 Tbsp butter
• •1 15 oz. bag tortilla chips
• •1/2 cup sour cream

Equipment

• • large non-stick skillet
• • baking sheet
• • parchment paper

Instructions

1. 1Dice the tomato and red onion. Slice the jalapeño. Rinse and drain the black beans. Shred the cheddar cheese.
2. 2Preheat the oven to 350ºF. Whisk together the eggs, salt, and pepper in a large bowl.
3. 3Melt the butter in a large non-stick skillet over medium heat. Once hot, add the whisked eggs and gently stir and fold until the eggs are mostly set but still slightly wet.
4. 4Line a large baking sheet with parchment paper for easy cleanup. Spread half of the tortilla chips over the surface of the baking sheet, then top with half of the eggs, half of the black beans, and half of the shredded cheese.
5. 5Repeat with a second layer of chips, eggs, beans, and cheese.
6. 6Bake the nachos in the preheated oven for 5-7 minutes, or until the cheese is melted.
7. 7Remove the nachos from the oven and top with the remaining fresh ingredients: tomato, onion, jalapeño, and sour cream. Serve hot.