Breakfast Chilaquiles Casserole

Two shortcuts make this breakfast casserole a breeze to prepare, but the resulting dish is anything but basic.

Breakfast Chilaquiles Casserole
Photo: Photographer: Jennifer Causey; Food Stylist: Emily Nabors Hall; Prop Stylist: Missie Neville Crawford
Active Time:
20 mins
Total Time:
45 mins

Chilaquiles are a traditional Mexican breakfast dish. An innovative meal, chilaquiles are designed to use up yesterday's leftover tortillas for today's breakfast. This chilaquiles recipe uses corn tostadas for the same effect (and without the need to deep fry first thing in the morning), but if you happen to have leftover tortilla chips or some crisped up fresh tortillas, they'd work here, too.

We've sped things up another way: store-bought enchilada sauce, though you're welcome to use any leftover sauce you may have from homemade enchiladas. The chips or tostada pieces are typically simmered in the sauce in a skillet, but we've made this chilaquiles breakfast casserole perfect for a crowd, so the tostadas will cook in the sauce during the oven bake.

Speaking of crowds, leave the toppings off the casserole, and when guests scoop their serving, they can pick from any array of toppings for their own breakfast. We like fresh cilantro, fresh radishes, queso fresco, sour cream, and salsa, and don't forget the hot sauce.


  • ¾ lb. fresh Mexican chorizo, casings removed  

  • 1 yellow onion, chopped (about 1 cup)  

  • 2 (8-oz.) pkg. red chile enchilada sauce (such as Frontera)  

  • 14 corn tostadas (from 1 [12.4-oz.] pkg.) (such as Olé)  

  • 1 (8-oz.) pkg. pre-shredded Mexican 4-cheese blend  

  • 2 Tbsp. salted butter 

  • 6 large eggs  

  • Toppings: chopped fresh cilantro, sliced avocados, thinly sliced radishes, crumbled queso fresco, sour cream, salsa  


  1. Preheat oven to 375°F. Cook chorizo and onion in a large skillet over medium-high, stirring often to break up sausage, until cooked through and onion is tender, 6 to 8 minutes. Stir enchilada sauce into sausage mixture.

  2. Arrange 7 of the corn tostadas in bottom of a 13- x 9-inch baking dish, breaking to fit. Top with half of sausage mixture; sprinkle evenly with half of the shredded cheese. Repeat layers. Bake in preheated oven until cheese is melted and sauce is bubbling, about 20 minutes.

  3. Meanwhile, heat butter in a large skillet over medium-high until bubbling. Carefully crack eggs, in batches, into frying pan 1 at a time. Cook until whites are set but yolks are still runny, 3 to 4 minutes. (For firmer yolks, flip eggs and cook 1 minute longer.)

  4. Top hot casserole with fried eggs, and serve immediately with toppings.

Related Articles