CHILAQUILES BREAKFAST CASSEROLE

Chilaquiles Breakfast Casserole image

This is a one-pan, savory Mexican casserole that will satisfy your crew for breakfast or dinner. Refrigerate quick-pickled red onions for up to 2 weeks.

Provided by Ortega

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 40m

Yield 6

Number Of Ingredients 14

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Ingredients

⅔ cup rice vinegar
2 tablespoons water
½ teaspoon salt
½ teaspoon white sugar
1 cup thinly sliced red onion
1 pound mild breakfast sausage
1 (4 ounce) can Ortega® Diced Green Chiles, drained
2 (8 ounce) bottles Ortega® Mild Taco Sauce
½ cup water
2 (5.8 ounce) packages Ortega® Yellow Corn Taco Shells (about 24 taco shells total), broken into pieces
6 large eggs
¾ cup shredded white Cheddar cheese
2 tomatoes, diced
¼ cup thinly sliced radishes

Steps:

In a glass jar, combine rice wine vinegar, water, salt, and sugar. Microwave on high for 1 minute, then stir well to dissolve sugar and salt. Add red onion. Cover and let cool to room temperature.
Preheat the oven to 350 degrees F (175 degrees C).
Heat a 12-inch oven-proof nonstick skillet over medium heat. Add sausage and cook, breaking apart into bite-sized pieces with a wooden spoon, until browned all over and no longer pink, about 8 minutes.
Add diced green chiles, taco sauce, water, and crunchy taco shell pieces. Stir well to combine. Remove skillet from heat.
Make 6 wells, spaced evenly apart, in the tortilla mixture. Add 1 egg to each well. Top skillet with Cheddar cheese.
Bake uncovered for 14 to 17 minutes, until whites around egg yolks are set. Serve immediately with toppings, as desired.

Nutrition Facts : Calories 629.5 calories, Carbohydrate 47.7 g, Cholesterol 244.1 mg, Fat 37.7 g, Fiber 5.5 g, Protein 25.2 g, SaturatedFat 10.2 g, Sodium 1926.2 mg, Sugar 7.7 g