Bacon and Egg Chilaquiles- tortilla chips, bacon, cheese, and a creamy salsa mixture are layered and baked in the oven to form a delicious Tex-Mex breakfast or brunch. Topped with a sunny-side up egg, this is one flavor-packed meal.
If you haven’t tried Chilaquiles before, they are amazing. Great for using up leftover tortilla chips, tortillas, or odds and ends in your refrigerator. You can make them a little spicy or add some Cholulu sauce to make them extra spicy.
Chilaquiles are a popular Mexican and south-western food. Think of them as being like breakfast nachos, but some of the tortilla chips get soft and some stay crunchy and crispy so it is a little more like a casserole.
Layer the creamy salsa mixture with corn on top of a layer of tortilla chips.
Then add shredded cheese and bacon.
So many layers of flavor! Often Chilaquiles is made stovetop in a skillet, but these are assembled in a 9×13-inch baking dish, making it great for a family brunch.
I love how freestyle and fun chilaquiles are and they are totally customizable. Tortilla chips, salsa, and cheese form the basis for chilaquiles.
Bacon and Egg Chilaquiles Recipe Tips:
I like to add corn, but you could add black beans instead, or leave the corn out.
If you use hot salsa, this dish will have a little heat. Serve with hot sauce for more heat. I love Cholulu sauce with anything Mexican.
You can crack the eggs on top of the casserole and cook everything together, but you run the risk of overcooking the eggs this way. I like to fry the eggs in a skillet and then add them to the cooked dish.
As with anything Mexican, my favorite thing is the toppings. Avocado, pickled jalapenos, sour cream, cilantro, cotija cheese are all great on these chilaquiles.
Try These Other Tex-Mex Breakfasts:
- Mexican Eggs Benedict
- Southern Breakfast Enchiladas with Sausage Gravy
- Chorizo and Eggs Ranchero
- Chicken Chilaquiles
Bacon and Egg Chilaquiles
- 3 1/4 cups hot salsa
- 2/3 cup sour cream
- 1 (15.25-ounce) can yellow corn, drained
- 9 ounces tortilla chips
- 2 cups shredded Mexican cheese
- 12 slices bacon, cooked and crumbled
- 6 large eggs
- 1/4 cup crumbled cotija or feta cheese, optional
- 1/4 cup chopped fresh cilantro
- diced red onion and sliced avocado
- extra salsa and Cholulu hot sauce
Preheat oven to 350 degrees and grease a 9×13-inch baking dish.
In a medium bowl stir together salsa, sour cream, and corn.
Arrange half the tortilla chips in the bottom of the baking dish.
Spoon half the salsa mixture over the chips. Top with half the shredded cheese and half the bacon.
Repeat layers of chips, salsa, cheese, and bacon.
Bake uncovered for 20 to 25 minutes.
Meanwhile fry eggs in a large nonstick skillet.
To serve, top chilaquiles with fried eggs, cotija cheese, cilantro, red onion, avocado, and extra salsa.
Serve with hot sauce if you want it spicier.
Recipe adapted from Taste of Home
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