Chilaquiles Breakfast Casserole

Imagine waking up to the irresistible aroma of crispy tortilla chips layered with savory salsa, melted cheese, and perfectly cooked eggs. This Chilaquiles Breakfast Casserole transforms the classic Mexican dish into a convenient, crowd-pleasing morning meal that’s equally perfect for lazy weekend brunches or special holiday gatherings. The combination of crunchy and soft textures, punctuated by bright, zesty flavors makes this casserole truly unforgettable. You’ll learn how to layer this make-ahead wonder that delivers authentic Mexican flavors in every hearty, comforting bite.

Why You’ll Love This Recipe

This Chilaquiles Breakfast Casserole brilliantly balances convenience with authentic flavor. Unlike traditional chilaquiles that require last-minute assembly, this casserole version can be prepped ahead and baked when you’re ready, making it perfect for entertaining or meal prep.

The textural journey is what makes this dish exceptional—crispy tortilla edges that gradually soften in the center, creating that signature chilaquiles texture that’s both crunchy and tender. The salsa-soaked chips meld with gooey melted cheese while the eggs create a fluffy, protein-rich layer that ties everything together.

What’s more, this breakfast casserole is endlessly customizable. Whether you prefer spicy red salsa or tangy green salsa, prefer to add shredded chicken or keep it vegetarian, this adaptable recipe works with what you have on hand. Plus, the colorful presentation with bright toppings makes this humble breakfast casserole worthy of company and special occasions.

Ingredients

For the Chilaquiles Breakfast Casserole base:

• 8 cups tortilla chips (about 8 oz/225g)
• 2 cups (16 oz/470ml) salsa (red or green)
• 2 cups (8 oz/225g) shredded Mexican cheese blend
• 8 large eggs
• 1 cup (8 oz/235ml) whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup (4 oz/115g) cooked chorizo or breakfast sausage (optional)
• 1 small onion, diced (about 1 cup)
• 1 bell pepper, diced

For toppings:

• 1 avocado, sliced
• 1/4 cup chopped fresh cilantro
• 1/4 cup sliced green onions
• 1/2 cup (4 oz/115g) sour cream
• 1 lime, cut into wedges

The tortilla chips form the foundation of this casserole—slightly thicker, restaurant-style chips hold up better than thin varieties. For authentic flavor, choose a high-quality salsa verde or roja based on your preference for tanginess or heat.

Pro Tips

Perfect the Chip-to-Salsa Ratio
The key to exceptional Chilaquiles Breakfast Casserole lies in the chip-to-salsa ratio. Too much salsa makes the casserole soggy; too little leaves it dry. For that perfect texture—crispy edges with a tender middle—use roughly 1/4 cup salsa per cup of chips. Let the chips break naturally as you layer them rather than crushing them, which creates better texture variation throughout the dish.

Master the Egg Mixture
Beat your eggs thoroughly with milk until completely homogeneous—no streaks of egg whites should remain visible. This creates a custardy texture that binds the casserole together without becoming rubbery. Adding the egg mixture gradually in two pours, with a 5-minute rest between, allows for better absorption into the chips.

Strategic Layering
Build your casserole in distinct layers rather than mixing everything together. Start with a thin layer of salsa at the bottom to prevent sticking, then add chips, more salsa, cheese, and any fillings. Repeat, finishing with cheese on top. This method creates distinct flavor pockets and ensures even distribution of ingredients throughout the Chilaquiles Breakfast Casserole.

Instructions

Step 1: Prepare Your Baking Dish
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter. Spread a thin layer of salsa (about 1/4 cup) across the bottom of the dish to prevent sticking and add flavor to the bottom layer.

Step 2: Create Your First Layer
Arrange half of your tortilla chips in an even layer across the bottom of the dish. Don’t worry about keeping them whole—the natural breaks create texture. Drizzle about 3/4 cup of salsa evenly over the chips, then sprinkle with half the diced onions and bell peppers. If using chorizo or sausage, add half of it now. Top with 3/4 cup of the shredded cheese.

Step 3: Build Your Second Layer
Repeat the layering process with the remaining chips, another 3/4 cup of salsa, the remaining onions, bell peppers, meat (if using), and another 3/4 cup of cheese. Reserve the final 1/2 cup of cheese for later.

Step 4: Prepare the Egg Mixture
In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy. Carefully pour about two-thirds of this mixture over your layered casserole, allowing it to seep down between the chips. Wait 5 minutes for absorption, then pour the remaining egg mixture over the top.

Step 5: Bake the Casserole
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil, sprinkle the remaining 1/2 cup of cheese on top, and return to the oven uncovered for another 10-15 minutes until the eggs are set and the cheese is bubbling and golden.

Step 6: Garnish and Serve
Let your Chilaquiles Breakfast Casserole rest for 5-10 minutes before serving. This allows it to set properly for easier cutting. Top with sliced avocado, dollops of sour cream, fresh cilantro, green onions, and serve with lime wedges on the side for squeezing over individual portions.

Variations

Vegetarian Chilaquiles Breakfast Casserole
Transform this dish into a vegetarian delight by omitting the chorizo and adding 1 cup of black beans (rinsed and drained) plus 1 cup of corn kernels. The beans provide protein while the corn adds sweet pops of texture. For extra flavor, mix 1 teaspoon of cumin and 1/2 teaspoon of smoked paprika into the egg mixture to compensate for the missing meat seasoning.

Spicy Chicken Chilaquiles Casserole
For a protein-packed variation, add 2 cups of shredded rotisserie chicken tossed with 1 tablespoon of taco seasoning. Layer this throughout the casserole or place it all in the middle layer. Use a spicy salsa and add 1-2 diced jalapeños (seeds removed for moderate heat or included for extra spice) to the pepper and onion mixture. This creates a hearty breakfast casserole that borders on brunch or dinner territory.

Green Chilaquiles Breakfast Casserole
For a tangy twist, use salsa verde made from tomatillos instead of tomato-based salsa. This creates a brighter, more acidic flavor profile. Enhance this variation with 1/4 cup of chopped fresh cilantro mixed into the egg mixture and queso fresco instead of the Mexican cheese blend for an authentic touch.

Storage and Serving

Your Chilaquiles Breakfast Casserole can be refrigerated for up to 3 days in an airtight container. For best results when reheating, cover with foil and warm in a 325°F oven for about 15 minutes, or until heated through. Microwave reheating works in a pinch (2-3 minutes at 70% power), but may make the texture slightly softer.

For make-ahead preparation, assemble the entire casserole up to the baking step, cover tightly, and refrigerate overnight. When ready to bake, let it sit at room temperature for 30 minutes before following the original baking instructions, adding 5-10 minutes to the covered baking time.

Serve your casserole with a vibrant side salad of mixed greens tossed with lime vinaigrette for a complete brunch. For a more substantial meal, offer warm corn or flour tortillas on the side. This casserole also pairs beautifully with a simple fruit salad featuring tropical fruits like mango and pineapple to complement the Mexican flavors.

FAQs

Can I use stale tortilla chips for this Chilaquiles Breakfast Casserole?
Absolutely! Slightly stale tortilla chips work wonderfully as they hold up better to the salsa and egg mixture. If your chips are very fresh, spread them on a baking sheet and toast in a 350°F oven for 5 minutes before using them in the recipe.

Can I prepare this casserole the night before?
Yes, you can assemble the entire casserole up to 12 hours ahead, cover and refrigerate. Add an extra 10 minutes to the covered baking time when cooking from cold.

Is there a dairy-free version of this recipe?
Replace the milk with unsweetened almond or oat milk and use dairy-free cheese alternatives. The texture will be slightly different but still delicious.

Can I freeze leftovers of the Chilaquiles Breakfast Casserole?
Yes, though the texture may change slightly. Wrap portions tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating in a 325°F oven until warmed through.

What’s the difference between chilaquiles and migas?
While both use tortillas and eggs, traditional chilaquiles feature lightly fried tortilla pieces simmered in salsa, while migas incorporate tortilla pieces directly into scrambled eggs. This Chilaquiles Breakfast Casserole uses the layering method of chilaquiles but bakes everything together casserole-style.

Conclusion

This Chilaquiles Breakfast Casserole is comfort food at its finest — a harmonious blend of crispy and tender textures, bright Mexican flavors, and hearty satisfaction that satisfies on every level. It’s the kind of dish that transforms ordinary mornings into special occasions while still being simple enough for regular rotation. Whether you’re feeding a hungry family or impressing weekend guests, this casserole delivers both convenience and that homemade touch that makes breakfast the most anticipated meal of the day.

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