Maxed-Out Mexican Gluten-Free Chilaquiles Breakfast Casserole Recipe

Name: Maxed-Out Mexican Gluten-Free Chilaquiles Breakfast Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Mexican chorizo; 6 large eggs, beaten; 1 cup milk, 2% or whole, not skim; 1 cup salsa verde, jarred or homemade; 1 1/2 cups cheese, queso fresco, Monterrey Jack, or cheddar; 1 tablespoon finely chopped jalapeno or bell pepper; 1 tablespoon finely chopped onion; 1/2 teaspoon salt; 2 1/2 cups broken tortilla chips, broken; 2 tablespoons chopped cilantro; Garnishes--sour cream, shredded cheese, cilantro leaves, avocado slices, thin lime slices

Servings: persons

1 pound Mexican chorizo
6 large eggs, beaten
1 cup milk, 2% or whole, not skim
1 cup salsa verde, jarred or homemade
1 1/2 cups cheese, queso fresco, Monterrey Jack, or cheddar
1 tablespoon finely chopped jalapeno or bell pepper
1 tablespoon finely chopped onion
1/2 teaspoon salt
2 1/2 cups broken tortilla chips, broken
2 tablespoons chopped cilantro
Garnishes--sour cream, shredded cheese, cilantro leaves, avocado slices, thin lime slices

1
Remove chorizo casing. Brown the chorizo over medium heat, breaking it up completely. When done, drain the fat off and cool to room temperature.
2
While chorizo is browning, combine eggs, milk, salsa, 1 cup cheese, onion, jalapeno, and salt. When chorizo cools to room-temperature, add it to the mix and incorporate thoroughly. This step can be done the night before to save time.
3
Pour chips into a 13-by 9-inch casserole dish that has been sprayed with cooking oil. Starting around the edges, ladle the sausage/egg mixture over the chips.
4
Bake for 40 min. and check with a skewer for doneness. Sprinkle chopped cilantro and remaining 1/2 cup cheese on top and continue baking until cheese is melted and skewer comes out clean. Remove from the oven and loosely cover with aluminum foil. Let rest for 15 minutes.
5
Garnish with dollops of sour cream, cilantro leaves, and avocado slices. Goes well with steamed corn tortillas, guacamole, refried beans, and salsa.

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound Mexican chorizo, 6 large eggs, beaten, 1 cup milk, 2% or whole, not skim, 1 cup salsa verde, jarred or homemade, and more.

Yes, Maxed-Out Mexican Gluten-Free Chilaquiles Breakfast Casserole falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Maxed-Out Mexican Gluten-Free Chilaquiles Breakfast Casserole

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