Heat oven to 400°F. Line two rimmed baking sheets with parchment.

Cut tortillas into 6 triangles each and spread in one layer across both sheets.

Spray lightly with cooking spray; salt. Bake 8-10 minutes until crispy and golden; set aside.

Cook 1 pound breakfast sausage in a large skillet until browned, crumbled, and at least 160°F; transfer to a plate.

Scramble 8 eggs in same skillet over medium-low until just set but slightly soft; remove from heat.

Arrange the baked tortilla chips on a large oven-safe platter or baking sheet.

Top with scrambled eggs, cooked sausage, 1 can drained, rinsed black beans, and 2 cups shredded Mexican cheese blend.

Bake for 5-8 minutes until cheese melts and the egg-meat topping reaches 165°F.

Remove from oven; immediately top with avocado, salsa, sour cream, jalapeños, and cilantro.

Serve immediately while chips are crispy.