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ACTIVE TIME
12 minutes
TOTAL TIME
25 minutes
SERVINGS
6
SERVING SIZE
1 Egg + Approx 1 1/2 Cups Chilaquiles Mixture
Chilaquiles Breakfast Casserole
This is a one-pan, savory, Mexican casserole that will satisfy your crew for breakfast or dinner.
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Ingredients
- 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
Directions
- 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
QUICK TIP
Use chicken broth or stock in place of water if desired.
Quick-Pickled Red Onions
Directions
- 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.
