Chilaquiles-Style Breakfast Casserole

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

1. 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.
2. 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.
3. 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.
4. Meanwhile, chop cilantro coarsely (¼ cup). Sprinkle casserole with cilantro and green onions. Drizzle with taco and cheese sauces. Serve.