Step-by-Step Guide: Cooking a Delectable Chilaquiles Breakfast Casserole for Any Occasion!”
Start your day off right with this delicious Chilaquiles Breakfast Casserole, a vibrant and satisfying dish that brings the flavors of traditional chilaquiles to your brunch table. Packed with crispy corn tortillas, sautéed vegetables, hearty black beans, and tender chicken, this casserole is layered with rich salsa and topped with melty cheese. It’s not only a feast for the eyes but also a wholesome meal that can feed a crowd. Perfect for lazy weekends or special occasions, this easy-to-make breakfast casserole will have everyone coming back for seconds!
Chilaquiles Breakfast Casserole
Servings: 6-8
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients
- For the Casserole:
- 8 corn tortillas, cut into triangles
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper (red or green), diced
- 1 jalapeño, seeds removed and diced (optional)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup cooked chicken or shredded rotisserie chicken
- 1 cup salsa (red or green)
- 6 large eggs
- 1 cup milk
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- For Topping:
- 1 avocado, sliced
- Fresh cilantro, chopped
- Sour cream or Greek yogurt
- Additional salsa
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Tortillas: In a large skillet, heat olive oil over medium heat. Add the tortilla triangles and cook until they are crispy and golden brown, about 5-7 minutes. Remove and set aside.
- Sauté the Vegetables: In the same skillet, add the diced onion, garlic, bell pepper, and jalapeño. Sauté until the vegetables are softened, about 4-5 minutes.
- Mix the Filling: In a large mixing bowl, combine the crispy tortilla triangles, sautéed vegetables, black beans, cooked chicken, and salsa. Mix until everything is well combined.
- Prepare the Egg Mixture: In another bowl, whisk together the eggs, milk, cumin, chili powder, salt, and pepper. Pour this mixture over the tortilla filling, ensuring even distribution. Gently fold in half of the shredded cheese.
- Bake the Casserole: Transfer the mixture into a greased 9×13-inch baking dish. Top with the remaining shredded cheese. Bake in the preheated oven for 30-35 minutes, or until the casserole is set and the cheese is bubbly.
- Serve: Remove from the oven and let it cool for a few minutes. Top with sliced avocado, chopped cilantro, and dollops of sour cream or Greek yogurt. Serve with additional salsa on the side.
Enjoy!
This Chilaquiles Breakfast Casserole is perfect for brunch or a hearty breakfast. It’s a delightful twist on traditional chilaquiles, combining the flavors into a comforting, baked dish that everyone will love!
