Try this make-ahead chilaquiles casserole recipe for your next brunch.
The zesty Mexican flavors will inspire everyone to come back for seconds.
Hosting a holiday breakfast for the family or gathering your crew forbrunch?
Chilaquiles Breakfast Casserole.Credit: Blaine Moats
Prep this Chilaquiles Breakfast Casserole the day before and chill it overnight.
Pop it back into the oven until eggs are cooked to the doneness you prefer.
Runny yokes, anyone?
What Is Chilaquiles?
Chilaquiles may be topped with Cotija cheese, crema, sliced avocado, sliced radishes, and/or cilantro.
What Is the Difference Between Chilaquiles and Migas?
Migas means “crumbs” in Spanish.
Migas may be topped with some of the same toppers you use to garnish chilaquiles.
Grease a 3-quart baking dish.
Spread tortillas evenly on two baking sheets.
Bake on separate oven racks 15 minutes.
Remove; let cool.
Meanwhile, in a large skillet heat oil over medium-high.
Add onion, garlic, and oregano.
Cook and stir 2 minutes.
Add tomatoes, broth, and chipotle peppers.
Bring to boiling; reduce heat.
Simmer, uncovered, 10 minutes, stirring occasionally.
Cover bottom of prepared baking dish with the tortillas.
Top with chicken mixture; let cool.
Cover; chill overnight.
Preheat oven to 350F.
Bake casserole, covered, 35 minutes.
Make eight intents in chicken mixture with the back of a spoon.
Crack an egg into a custard cup; slip egg into an indent.
Repeat with remaining eggs.
Sprinkle with 1/4 teaspoon black pepper.
Bake, uncovered, 10 to 15 minutes or until whites are set and yolks are thickened.
Let stand 10 minutes.
Serve with desired toppings.
2,000 calories a day is used for general nutrition advice.
