I woke up this morning to a snowy house with no prospects of heading anywhere this weekend, so I did the only natural thing: I made Chilaquiles Breakfast Casserole. What are chilaquiles you might ask? They’re fried tortillas smothered in sauce. Our favorite weekend breakfast is always chilaquiles with fried eggs, but I figured that I’d make something even more decadent that could even feed a group of friends. The best days are snow days where your only plans are to play yahtzee and never change out of your pajamas. If you’re with me, then you need to make this casserole.
Chilaquiles are super easy to make. The only remotely tricky part is frying tortillas, but I think you can handle it. You don’t even need a cutting board! I’m telling you, this is the kind of breakfast you need more of in your life. The kind with two dishes to wash. Let’s be lazy, curl up with a book, and enjoy these snowy days with no responsibility.
First you’ll fry the tortillas in a little oil. Make sure you don’t make them super crunchy, but they need to just get a little crisp on the outside. If they’re browning, you’ve cooked them too much! So only one minute per side.
I used my favorite salsa, by La Costena. I put this stuff on EVERYTHING. It’s incredible, so definitely pick some up. I get it at Kroger for three dollars. Super good!
Your tortillas should look like the photo above. Crisp on the outside but still a little flimsy. Now you’ll start assembling the casserole.
Spread a thin layer of salsa on the bottom. Then spread refried beans on the top of each tortilla and layer in the pan in threes. Then spread a third of the salsa on top.
Repeat three times until you’ve used all the beans, tortillas, and salsa. And of course, cover it in cheese!
Break three eggs on the top of the casserole and then put it in the oven for 12 minutes or until the egg whites are set.
Look how delicious it is!!! I hope you try this recipe and love it as much as I did. If you like this recipe, also try my Green Chile Pork Carnitas!
What are your go to weekend breakfasts? Respond in the comments section. Also check out the full recipe below.
- ½ cup vegetable oil
- 9 corn tortillas
- one 15 ounce can refried beans
- 1½ cups salsa verde
- 1 cup monterey jack cheese, shredded
- 3 eggs
- Preheat oven to 350 F. In a cast iron skillet, heat vegetable oil over medium high heat. Add two corn tortillas at a time, frying for one minute on each side. Place fried tortillas on a paper towel lined plate.
- Once all tortillas are cooked, spread a thin layer of salsa verde in the bottom of your 8x8 baking dish. Spread refried beans on each fried tortilla and place three in a layer on the bottom of the pan. Add a third of the salsa.
- Repeat with all the remaining tortillas and salsa, creating three layers. Sprinkle the cheese over the top layer. Crack three eggs on top of the casserole and place in the oven to bake. Bake for about minutes or until the egg whites are set.