CHILAQUILES BREAKFAST CASSEROLE
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
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
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Riya Gautam
[email protected]This casserole is a great way to use up leftover tortillas and salsa. It's also a very versatile dish. You can add different toppings, such as sour cream, avocado, or cilantro.
Mishi Waqas
[email protected]I followed the recipe exactly and it turned out great! The casserole was cheesy, flavorful, and the perfect breakfast dish.
Amy Fredericks
[email protected]This casserole was a little too spicy for my taste. I think I'll use a milder salsa next time.
Syed Baidar
[email protected]I'm not a fan of chilaquiles, but I thought I'd give this casserole a try. It was okay, but not my favorite. I think it's because I don't like the texture of soggy tortillas.
Seth Arehart
[email protected]This casserole is so easy to make and it's always a hit with my family. I love that I can use up leftover tortillas and salsa. It's a great way to clean out the fridge!
Nii Nolla
[email protected]I made this casserole for a brunch party and it was a huge hit! Everyone loved it. It's a great dish to serve to a crowd.
Irtza Saeed
[email protected]This casserole is a great way to use up leftover tortillas and salsa. It's also a very versatile dish. You can add different toppings, such as sour cream, avocado, or cilantro.
Leonie Brutus
[email protected]I'm not a huge fan of chilaquiles, but I thought I'd give this casserole a try. I'm so glad I did! It was so flavorful and cheesy. I'll definitely be making this again.
Margi Marsh
[email protected]This casserole is the perfect way to use up leftover tortillas and salsa. It's also a great make-ahead breakfast or brunch dish. I like to make it the night before and then just pop it in the oven in the morning.
Ahmad nouradine Dinar
[email protected]Just made this casserole for my family and it was a hit! Everyone loved it, even my picky kids. The flavors are amazing and it's so cheesy and gooey. Will definitely be making this again soon.
Sidney C.
[email protected]These chilaquiles are a total game-changer for breakfast! So easy to throw together and they're absolutely delicious. I love that you can use up leftover tortillas and salsa, too. Definitely a new favorite in our house!