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Chilaquiles Breakfast Casserole
Chilaquiles Breakfast Casserole
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Satisfy your crew with a one-pan savory Mexican breakfast casserole. Ideal for any mealtime!
Ingredients:
  • 0.66666668653488 cup rice vinegar
  • 2 tablespoons water
  • 0.5 teaspoon white sugar
  • 1 cup thinly sliced red onion
  • 1 pound mild breakfast sausage
  • 1 (4 ounce) can Ortega® Diced Green Chiles, drained
  • 2 (8 ounce) bottles Ortega® Mild Taco Sauce
  • 0.5 cup water
  • 2 (5.8 ounce) packages Ortega® Yellow Corn Taco Shells (about 24 taco shells total), broken into pieces
  • 6 large eggs
  • 0.75 cup shredded white Cheddar cheese
  • 2 tomatoes, diced
  • 0.25 cup thinly sliced radishes
Instructions:
  • Combine rice wine vinegar, water, salt, and sugar in a glass jar. Microwave for 1 minute on high, then stir until sugar and salt dissolve. Mix in red onion, cover, and allow to cool to room temperature.
  • Preheat the oven to 350°F (175°C) for the perfect cooking temperature.
  • Preheat a 12-inch oven-safe nonstick skillet over medium heat. Cook sausage until browned all over and cooked through, about 8 minutes, breaking it into bite-sized pieces with a wooden spoon.
  • Combine diced green chiles, taco sauce, water, and crunchy taco shell pieces in a skillet. Mix thoroughly, then remove from heat.
  • Create six evenly spaced wells in the tortilla mixture, crack one egg into each well, and generously sprinkle the skillet with Cheddar cheese.
  • Bake for 14 to 17 minutes until the egg whites around the yolks are set. Serve hot with your favorite toppings.

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