Skillet Cornbread Breakfast Nachos with Eggs
Toasty cornbread squares layer with smoky beans, peppers, melted cheese, and fried eggs for a diner-style breakfast skillet.
Prep: 10 · Cook: 18 · Total: 28 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (127 reviews)
INSPIRED BY
This original breakfast skillet borrows the shareable spirit of nachos and gives it a warm cornbread base. Smoky beans, sweet peppers, cheddar, and runny eggs make every forkful feel like the best diner special.
Story
Casey likes breakfast to arrive in one generous skillet. Cornbread brings the golden crunch, beans make it stick with you, and the eggs put a little sunshine on top. Set out the salsa and let everyone build the bite they want.
By Casey
Ingredients
- 4 cups day-old cornbread, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 small red bell pepper, diced
- 1/2 cup corn kernels
- 1 cup rinsed pinto beans
- 1/2 teaspoon smoked paprika
- 1/2 cup shredded sharp cheddar
- 4 large eggs
- 1 tablespoon butter
- 2 scallions, sliced
- 1/4 cup salsa verde
- Kosher salt and black pepper
Instructions
- Heat a 12-inch oven-safe skillet over medium heat and toast the cornbread cubes dry for 4 minutes until lightly crisp.
- Add the olive oil, bell pepper, corn, paprika, salt, and pepper, then cook for 4 minutes until the pepper softens.
- Fold in the pinto beans and cook for 2 minutes, stirring gently so the cornbread keeps some texture.
- Scatter the cheddar over the skillet, cover, and cook for 2 minutes until the cheese melts into the warm layers.
- Melt the butter in a second skillet, fry the eggs until the whites are set and the yolks are still soft, and season lightly.
- Top the cornbread skillet with the eggs, salsa verde, and scallions, then serve hot from the pan.
Chef Tips
- Day-old cornbread gives the best crisp edges, but fresh cornbread works after a 10-minute dry-out in a low oven.
- Keep the heat medium so the bottom browns without burning before the cheese melts.
- Swap pinto beans for black beans or white beans if that is what is in the pantry.
- Fry the eggs separately so the yolks stay glossy and the cornbread does not turn soggy.
Cook's Notes
- **Cornbread:** Day-old pieces crisp best.
- **Beans:** Drain and rinse well so the skillet stays crisp.
- **Eggs:** Fry separately for soft yolks.
- **Heat:** Keep it medium for even browning.