Chilaquiles Breakfast Casserole is a delicious fusion of traditional Mexican flavors and a hearty breakfast dish, perfect for feeding a crowd or enjoying a leisurely weekend brunch. This dish features layers of crispy tortilla chips drenched in a flavorful salsa, topped with eggs, cheese, and a variety of savory ingredients. Baked until bubbly and golden, this casserole captures the essence of chilaquiles while adding a comforting twist. Customize it with your favorite toppings like avocado, sour cream, and cilantro for an irresistible meal that will satisfy everyone at the table.
Ingredients:
- For the Casserole:
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 cup salsa (red or green)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 6 cups tortilla chips
- 8 large eggs
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 can (15 oz) black beans, drained and rinsed (optional)
- 1/2 cup cooked chorizo or bacon, crumbled (optional)
- For Topping:
- Avocado, sliced
- Sour cream
- Fresh cilantro, chopped
- Lime wedges
Instructions:
- Prepare the Sauce:
- Preheat your oven to 350°F (175°C).
- Heat the vegetable oil in a medium saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the diced tomatoes, salsa, cumin, chili powder, salt, and pepper. Let the sauce simmer for about 10 minutes until it thickens slightly.
- Assemble the Casserole:
- Spread half of the tortilla chips evenly in a greased 9×13-inch baking dish.
- Pour half of the tomato-salsa mixture over the chips, spreading it evenly.
- Sprinkle half of the cheese, black beans, and cooked chorizo or bacon over the top (if using).
- Repeat with another layer of tortilla chips, remaining sauce, cheese, beans, and meat.
- Add the Eggs:
- Make 8 small wells in the casserole mixture and crack an egg into each well.
- Season the eggs with a little salt and pepper.
- Bake the Casserole:
- Cover the casserole with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the eggs are set to your liking and the cheese is melted and bubbly.
- Serve:
- Remove the casserole from the oven and let it cool slightly before serving.
- Top with sliced avocado, a dollop of sour cream, fresh cilantro, and a squeeze of lime juice.
Enjoy your Chilaquiles Breakfast Casserole, a flavorful and satisfying dish that brings a taste of Mexico to your breakfast table!
