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Chilaquiles Breakfast Casserole

This is a one-pan, savory, Mexican casserole that will satisfy your crew for breakfast or dinner.


  • 1 lb mild breakfast sausage
  • 1 (4-oz) can Ortega Diced Green Chiles, drained
  • 2 (8-oz) bottles Ortega Mild Taco Sauce
  • 2 (5.8oz) boxes Ortega Yellow Corn Taco Shells (about 24 taco shells total), broken into pieces
  • 6 large eggs
  • 3/4 cup shredded white cheddar cheese
  • Optional Toppings: diced or quartered tomatoes, avocado, thinly sliced radish, quick pickled red onions

Ortega Mild Taco Sauce

Oretga Yellow Corn Taco Shells

Ortega Diced Green Chiles


  • 1Preheat oven to 350 degrees.
  • 2Heat a 12” 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.
  • 3Add diced green chiles, taco sauce, 1/2 cup water and crunchy taco shell pieces. Stir well to combine. Remove skillet from heat.
  • 4Make 6 wells, spaced evenly apart, in the tortilla mixture. Add 1 egg to each well. Top skillet with cheddar cheese. Bake uncovered for 14 - 17 minutes, until whites around egg yolks are set. Serve immediately with toppings, as desired

Use chicken broth or stock in place of water if desired.

Quick-Pickled Red Onions


  • 1In a glass jar, combine 2/3 cup rice wine vinegar, 2 tablespoons water, 1/2 teaspoon salt and 1/2 teaspoon granulated sugar. Microwave on high for 1 minute, then stir well to dissolve sugar and salt. Add 1 cup thinly sliced red onion. Cover and let cool to room temperature. Refrigerate for up to 2 weeks.