Description
Chilaquiles Breakfast Casserole is a bold and zesty dish inspired by traditional Mexican chilaquiles, featuring layers of crispy tortilla chips, eggs, salsa, cheese, and optional toppings. It’s perfect for brunch, meal prep, or feeding a crowd.
Ingredients
Units
Scale
- 10 oz tortilla chips
- 2 cups red or green salsa (store-bought or homemade)
- 8 large eggs
- 1/2 cup milk
- 1 cup cooked chorizo or crumbled breakfast sausage (optional)
- 1 1/2 cups shredded cheddar or Mexican blend cheese
- 1/2 cup diced onion
- 1/2 cup diced tomatoes (optional)
- 1/4 cup chopped fresh cilantro
- 1/2 tsp salt
- 1/4 tsp black pepper
- Cooking spray or butter (for greasing)
- Optional toppings: sour cream, avocado, jalapeños, hot sauce
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.
- Spread half of the tortilla chips in the bottom of the dish. Top with half of the salsa, half the cheese, and all of the cooked sausage (if using), diced onion, and tomatoes.
- Top with remaining chips, then layer with remaining salsa and cheese.
- In a bowl, whisk together eggs, milk, salt, and pepper. Pour evenly over the casserole.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes, or until eggs are set and cheese is bubbly and golden.
- Remove from oven and let rest for 5 minutes. Top with cilantro and any optional toppings before serving.
Notes
- Can be made vegetarian by omitting the sausage and adding black beans or sautéed vegetables.
- Use green salsa for a tangier flavor or red salsa for a richer taste.
- Great for meal prep—just reheat individual portions as needed.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 185mg