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Breakfast Chilaquiles Casserole 1

Breakfast Chilaquiles Casserole

This Breakfast Chilaquiles Casserole transforms the traditional Mexican morning dish into a family-style bake that's both impressive and surprisingly simple. Unlike standard American breakfast casseroles, this tortilla chip breakfast bake delivers layers of texture and bold flavors that wake up your taste buds while providing the familiar comfort of a hearty breakfast dish.
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Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 55 minutes
Course Breakfast, Brunch
Cuisine Mexican
Servings 8 servings
Calories 410 kcal

Equipment

  • 9x13-inch Baking Dish
  • Large Skillet
  • Mixing Bowls
  • Aluminum Foil

Ingredients
  

For the Base

  • 8 cups tortilla chips slightly broken, but not crushed
  • 2 cups red enchilada sauce homemade or store-bought
  • 1 cup Monterey Jack cheese shredded
  • 1 cup cheddar cheese shredded

For the Egg Mixture

  • 8 large eggs
  • 1/3 cup milk or cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp ground cumin

For the Filling

  • 1 tbsp olive oil
  • 1 medium onion diced
  • 1 red bell pepper diced
  • 1 jalapeño seeded and finely diced (optional for extra heat)
  • 2 cloves garlic minced
  • 1 can black beans 15 oz, drained and rinsed
  • 1 cup corn kernels fresh or frozen

For Garnish

  • 1 avocado sliced
  • 1/4 cup cilantro chopped
  • 1/4 cup red onion finely diced
  • lime wedges
  • sour cream or Mexican crema
  • hot sauce optional

Instructions
 

  • Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.
  • Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
  • Add the bell pepper and jalapeño (if using) and continue cooking for another 3 minutes until vegetables begin to soften. Add minced garlic and cook for 30 seconds until fragrant.
  • Stir in the black beans and corn. Cook for 2 minutes just to combine flavors and warm through. Season with a pinch of salt and pepper. Remove from heat and set aside.
  • In a large bowl, whisk together eggs, milk, salt, pepper, and cumin until well combined.
  • Spread half of the tortilla chips in an even layer at the bottom of the prepared baking dish. Pour half of the enchilada sauce over the chips, ensuring they're evenly coated but not completely soaked.
  • Sprinkle half of the vegetable-bean mixture over the sauce-coated chips, followed by half of the cheese blend.
  • Add another layer with the remaining chips, enchilada sauce, and vegetable-bean mixture. Carefully pour the egg mixture evenly over the entire casserole, allowing it to seep into the layers. Finish with the remaining cheese on top.
  • Cover the baking dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 10 minutes until the eggs are set and the cheese is bubbly and slightly golden.
  • Allow the casserole to rest for 5 minutes before serving. Top with sliced avocado, chopped cilantro, diced red onion, and serve with lime wedges and sour cream on the side.

Notes

For a healthier version, use baked tortilla chips or make your own by lightly spraying corn tortillas with oil and baking until crisp.
For a meat option, add 1 cup of cooked chorizo, shredded chicken, or ground turkey to the vegetable mixture.
You can use green enchilada sauce instead of red for a tangier flavor profile.
Leftovers can be refrigerated for up to 3 days or frozen in individual portions for up to 1 month.

Nutrition

Calories: 410kcalCarbohydrates: 38gProtein: 18gFat: 22gSaturated Fat: 8gCholesterol: 215mgSodium: 680mgPotassium: 420mgFiber: 7gSugar: 4g
Keyword Chilaquiles, Breakfast Casserole, Mexican Breakfast, Tortilla Chip Casserole
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