Bacon and Egg Chilaquiles

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.

Prep Time15

Cook Time20

Total Time50

Course: Breakfast

Cuisine: Mexican, Tex-Mex

Keyword: chilaquiles

Servings:

Equipment

9x13-inch baking dish

Ingredients

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

Instructions

Preheat oven to 350 degrees and grease a 9x13-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.

Notes

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.

Nutrition