This Chilaquiles Breakfast Casserole Has a Surprising Secret Ingredient

Chilaquiles Egg Bake

For long lazy weekends, it's hard to beat a breakfast casserole. Everything goes into one pan and bakes while you make the coffee and visit with friends and family. And one of my go-to breakfast casseroles is this Mexican-inspired Chilaquiles Breakfast Bake, which I've been making for years.

I threw it together on a whim and have been making it ever since. The ingredients are simple and delicious: chicken, egg, cheese, salsa verde and my secret ingredient: Tostitos Lime chips. I will only use these specific chips because they really make a difference. The lime flavor just gives a certain zest that makes this casserole sing.
Although the chip trick is perfect for this chilaquiles-inspired dish, it's also a fun breakfast casserole addition to use with other ingredients and flavors. the chips add great flavor and texture and are perfect when baked up with the cheesy eggs.

Related: 53 Best Breakfast Casserole Recipes

<p>Ragan Wallake Kitchenette</p>

Ragan Wallake Kitchenette

I usually make a ‘full batch,’ which means a dozen eggs. This recipe will serve 6 to 8 people, but if you’re cooking for a smaller group, you can easily cut the recipe in half. This recipe is infinitely adaptable and extremely forgiving. I'm not too fussy with my measurements or even my ingredients, occasionally throwing in some smoked paprika or garlic powder; other times adding some salsa verde to the eggs before whisking. I love to experiment, and this is a great dish for doing just that.

To give you a place to start your breakfast experiment, I can be a little more specific (and the full, detailed recipe is below). I start by cracking those dozen eggs into a large bowl, add salt, pepper, garlic powder, paprika (smoked is lovely) a few tablespoons of milk or cream just to thin the mix and make the eggs a little fluffy, then I whisk everything together very well.

<p>Ragan Wallake Kitchenette</p>

Ragan Wallake Kitchenette

The chips are up next. I grease the baking dish, add a layer of chips, then add the cooked, diced chicken. Then I add the egg mixture. After the eggs go in, I wiggle the dish around so that the egg reaches the bottom of the casserole dish and completely surrounds the chips and chicken. Next, I add spoonfuls of salsa verde, add another layer of broken chips, shredded cheese and more salsa.

Much like when you're making nachos, the trick here is the layering to make sure you get a little bit of everything in every bite. The wiggling of the casserole dish is also important to make sure the egg mixture gets all the way down to the bottom and holds the dish together (literally).

Related: 23 Beautiful Brunch Dishes for Special Days 

<p>Ragan Wallake Kitchenette</p>

Ragan Wallake Kitchenette

The baking time will vary depending on the depth of your dish. A shallow dish will bake through much quicker, but sometimes I go for a deep-dish version and just bake it with a piece of foil over the top until the center is set, which can take 45 minutes or more. Then I remove the foil and continue to bake until the top is golden brown and the center is firm.

<p>Ragan Wallake Kitchenette</p>

Ragan Wallake Kitchenette

The casserole is great on its own, but the topping make it extra special. I serve it with sour cream (or Greek yogurt), chopped cilantro, avocado, sliced green onion, lime wedges and more salsa verde, but you can pick and choose your favorite toppings. Pro tip: This dish pairs well with margaritas, which may or may not be a morning drink, but I'll leave that decision up to you.

<p>Ragan Wallake Kitchenette</p>

Ragan Wallake Kitchenette

Chilaquiles Breakfast Casserole


  • 1 dozen eggs

  • 1/2 white onion, finely chopped

  • 2 tbsp cream or half and half

  • 1 tsp salt

  • 1 tsp pepper

  • 1 tsp garlic powder

  • 1 tsp smoked paprika

  • 1 bag of Tostitos Hint of Lime chips

  • 1 cooked chicken breast, chopped

  • 1 bag of shredded Mexican flavored or cheddar cheese

  • 1 jar of salsa verde

  • ½ cup fresh cilantro

  • 1 cup of Greek yogurt or sour cream for serving

  • 3-4 scallions, diced for serving

  • ¼ avocado, diced, for serving

  • Hot sauce, if desired

1. Preheat oven to 375° and spray a large baking dish (mine is about 8” x 10”) with non-stick spray.

2. In a large bowl, crack all the eggs and add the spices, cream and onion, if using. Whisk the mixture until well combined.

3. In the bottom of the baking dish, place a layer of the chips and slightly press them so they break apart a little. Layer the chicken over the chips. Pour the egg mixture over and gently wiggle the dish so the egg completely surrounds the chips and chicken.

4. Next, add another layer of chips and spoon the salsa verde all over the chips. Wiggle a spoon in the salsa in spots so the salsa seeps down through the egg in several places.

5. Sprinkle with the shredded cheese, spooning a bit more of the salsa over the cheese and sprinkle with a dash of smoked paprika.

6. Bake for about 20 minutes until it is just starting to set, then place a piece of foil over the dish for about 20 minutes so that the center cooks.

7. While the dish is in the oven, slice the scallions and limes, and chop the cilantro and avocado for the topping.

8. Remove the foil and continue to bake until the top is golden brown and the center is set, about 10-15 minutes more. Remove from oven and let cool for about 10 minutes. Slice and serve large squares topped with a dollop of sour cream or Greek yogurt, plus the cilantro, avocado and scallions. Add hot sauce if desired.