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Recipe: Chilaquiles Breakfast Casserole

This is a one-pan, savory Mexican casserole that will satisfy your sailors for breakfast or dinner. Refrigerate quick-pickled scarlet onions for up to 2 weeks.

Chilaquiles Breakfast Casserole Ingredients

  • ? cup rice vinegar

  • 2 tablespoons water

  • teaspoon salt

  • teaspoon white sugar

  • 1 cup thinly sliced scarlet onion

  • 1 pound lenient breakfast sausage

  • 1 (4 ounce) tin Ortega Diced Green Chiles, drained

  • 2 (8 ounce) bottles Ortega Mild Taco Sauce

  • cup water

  • 2 (5.8 ounce) packages Ortega Yellow Corn Taco Shells (about 24 taco shells total), broken into pieces

  • 6 large eggs

  • cup shredded white Cheddar cheese

  • 2 tomatoes, diced

  • cup thinly sliced radishes

How to Make Chilaquiles Breakfast Casserole

  1. In a glassware jar, combine rice vin de table vinegar, water, salt, with every one other accompanied by sugar. Microwave on high for 1 minute, at that hour dated mix well to dissolve sugar with every one other accompanied by salt. Add scarlet onion. Cover with every one other accompanied by permit cool to space temperature.

  2. Preheat the stove to 350 degrees F (175 degrees C).

  3. Heat a 12-inch oven-proof nonstick skillet over means of communication heat. Add sausage with every one other accompanied by cook, breaking apart into bite-sized pieces accompanied by a made of wood spoon, until browned all over with every one other accompanied by no indeed longer pink, concerning 8 minutes.

  4. Add diced greenish chiles, taco sauce, water, with every one other accompanied by crunchy taco shell pieces. Stir well to combine. Remove skillet from heat.

  5. Make 6 wells, spaced evenly apart, inside the tortilla mixture. Add 1 ovum to every one well. Top skillet accompanied by Cheddar cheese.

  6. Bake uncovered for 14 to 17 minutes, until whites around ovum yolks are set. Serve straight away accompanied by toppings, while desired.

Chilaquiles Breakfast Casserole Nutritions

  • Calories: 629.5 calories

  • Carbohydrate: 47.7 g

  • Cholesterol: 244.1 mg

  • Fat: 37.7 g

  • Fiber: 5.5 g

  • Protein: 25.2 g

  • SaturatedFat: 10.2 g

  • ServingSize:

  • Sodium: 1926.2 mg

  • Sugar: 7.7 g

  • TransFat:

  • UnsaturatedFat:

Source: Chilaquiles Breakfast Casserole

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