Bacon Chilaquiles with Eggs
In Mexico and throughout the Southwest, chilaquiles with eggs are typically made for brunch using tortillas and any leftovers from the previous day's dinner. I love to bring this to family brunches as it gives the traditional eggs-and-bacon dish a unique twist. The empty pan proves that it's a family brunch favorite! —Naylet LaRochelle, Miami, Florida
Total TimePrep: 15 min. Bake: 25 min.
- 3-1/2 cups salsa
- 1/2 cup sour cream
- 1 package (9 ounces) tortilla chips
- 2 cups coarsely chopped fresh spinach
- 2 cups shredded taco cheese blend or Mexican cheese blend
- 12 bacon strips, cooked and crumbled
- 6 large eggs
- 1/3 cup crumbled Cotija or feta cheese
- 1/4 cup minced fresh cilantro
- Sliced avocado, optional
- Preheat oven to 350°. In a small bowl, combine salsa and sour cream. Arrange half the tortilla chips in a greased 13x9-in. baking pan. Layer with half the salsa mixture, all of the spinach, half the shredded cheese and half the bacon. Top with remaining tortilla chips, salsa mixture, shredded cheese and bacon.
- Bake, until heated through and cheese is melted, 20-25 minutes. Meanwhile, heat a large nonstick skillet over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired.
- Top chilaquiles with cooked eggs, Cotija cheese, cilantro and, if desired, avocado.
Nutrition Facts1 serving: 623 calories, 38g fat (15g saturated fat), 247mg cholesterol, 1426mg sodium, 41g carbohydrate (6g sugars, 2g fiber), 25g protein.
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