Bacon and Egg Chilaquiles

Bacon and Egg Chilaquiles- tortilla chips, bacon, cheese, and a creamy salsa mixture are layered and baked in the oven to form a delicious Tex-Mex breakfast or brunch. Topped with a sunny-side up egg, this is one flavor-packed meal.

If you haven’t tried Chilaquiles before, they are amazing. Great for using up leftover tortilla chips, tortillas, or odds and ends in your refrigerator. You can make them a little spicy or add some Cholulu sauce to make them extra spicy.

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Layer the creamy salsa mixture with corn on top of a layer of tortilla chips.

Then add shredded cheese and bacon.

So many layers of flavor! Often Chilaquiles is made stovetop in a skillet, but these are assembled in a 9×13-inch baking dish, making it great for a family brunch.

I love how freestyle and fun chilaquiles are and they are totally customizable. Tortilla chips, salsa, and cheese form the basis for chilaquiles.

Bacon and Egg Chilaquiles Recipe Tips

I like to add corn, but you could add black beans instead, or leave the corn out.

If you use hot salsa, this dish will have a little heat. Serve with hot sauce for more heat. I love Cholulu sauce with anything Mexican.

You can crack the eggs on top of the casserole and cook everything together, but you run the risk of overcooking the eggs this way. I like to fry the eggs in a skillet and then add them to the cooked dish.

Add Toppings

As with anything Mexican, my favorite thing is the toppings. Avocado, pickled jalapenos, sour cream, cilantro, cotija cheese are all great on these chilaquiles.

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Try These Other Tex-Mex Breakfasts

• Mexican Eggs Benedict
• Southern Breakfast Enchiladas with Sausage Gravy
• Chorizo and Eggs Ranchero
• Chicken Chilaquiles
• Air Fryer Chorizo Breakfast Burritos

Recipe adapted from Taste of Home