Chilaquiles Breakfast Casserole
A delicious and hearty dish that combines layers of crispy tortilla chips, zesty salsa, and eggs, all baked to perfection with melted cheese on top. This comforting meal is perfect for breakfast or brunch, offering a flavorful twist on traditional chilaquiles that the whole family will enjoy.
Ingredients
- 3/4 lb. fresh Mexican chorizo casings removed
- 1 yellow onion chopped (about 1 cup)
- 2 8-oz. pkg. red chile enchilada sauce (such as Frontera)
- 14 corn tostadas from 1 [12.4-oz.] pkg. (such as Olé)
- 1 8-oz. pkg. pre-shredded Mexican 4-cheese blend
- 2 Tbsp. salted butter
- 6 large eggs
- Toppings: chopped fresh cilantro sliced avocados, thinly sliced radishes, crumbled queso fresco, sour cream, salsa
Instructions
- Step 1. Cook chorizo and onion: Cook chorizo and onion in a skillet until cooked through and onion is tender. Stir in enchilada sauce.
- Step 2. Layer the casserole: Arrange tostadas into a 13- x 9-inch baking dish. Top with half the sausage mixture, then half the shredded cheese. Repeat. Bake until bubbly and the cheese is melted.
- Step 3. Fry the eggs: Heat butter in a large skillet until bubbling. Crack in eggs, in batches, and cook until whites are set but yolks are runny.
- Step 4. Serve: Top casserole with fried eggs and serve with toppings.
Notes
- Feel free to customize the casserole with your favorite vegetables, such as bell peppers or onions.
- This dish can be prepared the night before; just cover it and refrigerate, then bake in the morning.