Preheat oven to broil. Line a baking sheet with parchment paper. You can also use foil, shiny-side up, spray the foil with cooking spray. Set aside.

In a medium skillet, cook the breakfast sausage over medium-high heat, breaking the meat apart with a wooden spoon, until sausage is browned, and the fat is rendered, about 5 minutes. With a slotted spoon, transfer sausage to paper towels to drain.

Crack the eggs into a medium bowl and add the water or milk. Whisk until well combined. Add a little butter or oil to a medium nonstick skillet and turn the heat to medium-low. Add the eggs and let them cook for a few seconds without stirring. Use a rubber spatula to push the eggs across the bottom of the pan to form soft curds of scrambled eggs. Continue cooking, folding and stirring the eggs every few seconds to make sure they don’t stick to the pan. Remove the pan from the heat when the eggs are mostly set, but a little liquid egg remains. Slightly undercook the eggs because they will continue cooking in the oven. Season with salt and pepper, to taste, and set aside.

Place the tortilla chips in an even layer on the prepared baking sheet. Sprinkle half of the cheese evenly over the chips. Add the cooked sausage, scrambled eggs, and beans. Sprinkle with remaining cheese and red onion.

Broil until the cheese melts, about 2 minutes. Don’t walk away. Make sure you keep an eye on the nachos as broilers vary and yours may take less time or a little more time.

Remove the nachos from the oven and top with avocado, tomatoes, jalapeno slices, and cilantro. Serve immediately with salsa, hot sauce, and sour cream, if desired.