Chilaquiles Breakfast Casserole recipe

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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

Nutrition Info

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
servingSize: -
sodium: 1926.2 mg
sugar: 7.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Preheat the oven to 350 degrees F (175 degrees C).

  3. 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.

  4. Add diced green chiles, taco sauce, water, and crunchy taco shell pieces. Stir well to combine. Remove skillet from heat.

  5. Make 6 wells, spaced evenly apart, in the tortilla mixture. Add 1 egg to each well. Top skillet with Cheddar cheese.

  6. Bake uncovered for 14 to 17 minutes, until whites around egg yolks are set. Serve immediately with toppings, as desired.

Recipe Yield

6 servings

Recipe Note

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.

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