Chilaquiles-Style Breakfast Casserole
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Active Time15 minutes
Total Time1 hour
Servings6
Ingredients
- Cooking spray
- 1 (15 oz) can seasoned pinto (or black) beans
- 1 (10 oz) can diced tomatoes and green chilies
- 7 oz tortilla chips (about 6 cups)
- 1 (10 oz) can enchilada sauce (about 1 ⅓ cups), divided
- 8 oz shredded Mexican-style 4 cheese blend
- 6 large eggs
- ¼ bunch fresh cilantro
- ¼ cup sliced fresh green onions
- ¼ cup green (or red) taco sauce, for serving
- ¼ cup cheese sauce, for serving
Steps
- Preheat oven to 425°F. Coat 13- x 9-inch baking dish with spray. Drain beans and tomatoes and green chilies. Place chips in large bowl; drizzle 1 cup enchilada sauce over chips and toss to coat evenly.
- Spread chips in even layer in dish. Bake 10 minutes, rotating dish halfway through baking time. Spoon beans, tomatoes and green chilies, and remaining ⅓ cup enchilada sauce evenly over chips. Top evenly with cheese.
- Make 6 shallow wells in casserole; crack 1 egg into each well. Bake 25–30 minutes until cheese is melted and eggs are 160°F. Remove from oven and let stand 5 minutes.
- Meanwhile, chop cilantro coarsely (¼ cup). Sprinkle casserole with cilantro and green onions. Drizzle with taco and cheese sauces. Serve.
Ingredients
- Cooking spray
- 1 (15 oz) can seasoned pinto (or black) beans
- 1 (10 oz) can diced tomatoes and green chilies
- 7 oz tortilla chips (about 6 cups)
- 1 (10 oz) can enchilada sauce (about 1 ⅓ cups), divided
- 8 oz shredded Mexican-style 4 cheese blend
- 6 large eggs
- ¼ bunch fresh cilantro
- ¼ cup sliced fresh green onions
- ¼ cup green (or red) taco sauce, for serving
- ¼ cup cheese sauce, for serving
Steps
- Preheat oven to 425°F. Coat 13- x 9-inch baking dish with spray. Drain beans and tomatoes and green chilies. Place chips in large bowl; drizzle 1 cup enchilada sauce over chips and toss to coat evenly.
- Spread chips in even layer in dish. Bake 10 minutes, rotating dish halfway through baking time. Spoon beans, tomatoes and green chilies, and remaining ⅓ cup enchilada sauce evenly over chips. Top evenly with cheese.
- Make 6 shallow wells in casserole; crack 1 egg into each well. Bake 25–30 minutes until cheese is melted and eggs are 160°F. Remove from oven and let stand 5 minutes.
- Meanwhile, chop cilantro coarsely (¼ cup). Sprinkle casserole with cilantro and green onions. Drizzle with taco and cheese sauces. Serve.
Nutritional Information
Amount per ⅙ recipe serving: Calories 490, Total Fat 26g, Sat Fat 9g, Trans Fat 0g, Chol 220mg, Sodium 1070mg, Carb 40g, Fiber 5g, Total Sugars 4g (Incl. 1g Added Sugars), Protein 20g, Vit D 6%, Calc 25%, Iron 10%, Potas 6%