Preheat and prep the pan. Heat your oven to 375°F (190°C). Line a large sheet pan with parchment for easy cleanup. Spread a generous layer of tortilla chips in an even bed so toppings cover every bite.

Cook the add-ins. In a skillet over medium heat, warm a little oil. Sauté the diced bell pepper and onion with a pinch of salt until softened, 4–5 minutes. If using chorizo, sausage, or bacon, cook separately until browned and crisp, then drain. If going vegetarian, warm black beans with a pinch of cumin and chili powder.

Scramble the eggs. Whisk eggs with a pinch of salt, pepper, and a splash of milk or cream. Melt butter or add oil to a nonstick skillet over medium-low heat. Pour in the eggs and stir gently with a spatula, pushing them in soft folds. Cook until just set and still slightly glossy. Don’t overcook—they’ll finish in the oven.

Build the base. Sprinkle half the cheese over the chips. Scatter the sautéed veggies and protein evenly. Spoon over a few tablespoons of salsa, then add the soft scrambled eggs in small pockets across the tray.

Top and bake. Add the remaining cheese. Slide the sheet pan into the oven for 5–7 minutes, just until the cheese melts and everything is hot.

Finish with fresh toppings. Remove from the oven and add jalapeño, tomatoes, avocado, cilantro, and green onions. Drizzle with sour cream or Greek yogurt, and add more salsa if you like. Squeeze lime wedges over the top for brightness.

Serve immediately. Bring the pan straight to the table and let everyone dig in while the chips are still crisp.