Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings
Description
Chilaquiles Breakfast Casserole is a hearty and flavorful Mexican-inspired dish made with crispy tortilla chips, eggs, cheese, and a zesty red or green enchilada sauce. It’s perfect for brunch gatherings or as a make-ahead breakfast option.
Ingredients
- 10 oz tortilla chips
- 2 cups red or green enchilada sauce (homemade or store-bought)
- 8 large eggs
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped onion
- 1/2 cup chopped fresh cilantro
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
For Serving:
- 1/2 cup sour cream
- 1 avocado, sliced
- Hot sauce (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Layer the base: Spread half of the tortilla chips in the baking dish. Top with half of the enchilada sauce, onion, cilantro, and both cheeses.
- Repeat the layers with the remaining chips, sauce, onion, cilantro, and cheeses.
- Whisk the eggs: In a medium bowl, whisk together the eggs, milk, garlic powder, cumin, salt, and pepper.
- Pour egg mixture evenly over the layered ingredients in the baking dish.
- Bake uncovered for 30–35 minutes, or until the eggs are set and the cheese is melted and bubbly.
- Cool slightly: Let the casserole rest for 5 minutes before slicing.
- Serve with sour cream, avocado slices, and a dash of hot sauce if desired.
Notes
- Customize with red or green enchilada sauce based on your taste.
- For a meatier version, add cooked chorizo, bacon, or shredded chicken between layers.
- Ideal for meal prep—store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven.
Nutrition Information
Per Serving (1 slice)
- Calories: 380
- Sugar: 3g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 215mg
Chilaquiles Breakfast Casserole
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Chilaquiles Breakfast Casserole is a hearty and flavorful Mexican-inspired dish made with crispy tortilla chips, eggs, cheese, and a zesty red or green enchilada sauce. It’s perfect for brunch gatherings or as a make-ahead breakfast option.
Ingredients
-
10 oz tortilla chips
-
2 cups red or green enchilada sauce (homemade or store-bought)
-
8 large eggs
-
1/2 cup milk
-
1 cup shredded cheddar cheese
-
1 cup shredded Monterey Jack cheese
-
1/2 cup chopped onion
-
1/2 cup chopped fresh cilantro
-
1/2 teaspoon garlic powder
-
1/2 teaspoon ground cumin
-
Salt and pepper, to taste
For Serving:
-
1/2 cup sour cream
-
1 avocado, sliced
-
Hot sauce (optional)
Instructions
-
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
-
Layer the base: Spread half of the tortilla chips in the baking dish. Top with half of the enchilada sauce, onion, cilantro, and both cheeses.
-
Repeat the layers with the remaining chips, sauce, onion, cilantro, and cheeses.
-
Whisk the eggs: In a medium bowl, whisk together the eggs, milk, garlic powder, cumin, salt, and pepper.
-
Pour egg mixture evenly over the layered ingredients in the baking dish.
-
Bake uncovered for 30–35 minutes, or until the eggs are set and the cheese is melted and bubbly.
-
Cool slightly: Let the casserole rest for 5 minutes before slicing.
-
Serve with sour cream, avocado slices, and a dash of hot sauce if desired.
Notes
-
Customize with red or green enchilada sauce based on your taste.
-
For a meatier version, add cooked chorizo, bacon, or shredded chicken between layers.
-
Ideal for meal prep—store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven.