Chilaquiles Breakfast Casserole

This is a one-pan, savory Mexican casserole that will satisfy your crew for breakfast or dinner. Refrigerate quick-pickled red onions for up to 2 weeks.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 630 Calories

Ingredients

• ½ teaspoon salt
• 2 tablespoons water
• ½ cup water
• ½ teaspoon white sugar
• 6 large eggs
• 1 cup thinly sliced red onion
• 1 pound mild breakfast sausage
• ⅔ cup rice vinegar
• 1 (4 ounce) can Ortega® Diced Green Chiles, drained
• 2 (8 ounce) bottles Ortega® Mild Taco Sauce
• ¾ cup shredded white Cheddar cheese
• 2 tomatoes, diced (Optional)
• ¼ cup thinly sliced radishes (Optional)

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

In a glass jar, combine rice wine vinegar, water, salt, and sugar. Microwave on high for 1 minute, then stir well to dissolve sugar and salt. Add red onion. Cover and let cool to room temperature.

Step 3

Heat a 12-inch oven-proof nonstick skillet over medium heat. Add sausage and cook, breaking apart into bite-sized pieces with a wooden spoon, until browned all over and no longer pink, about 8 minutes.

Step 4

Add diced green chiles, taco sauce, water, and crunchy taco shell pieces. Stir well to combine. Remove skillet from heat.

Step 5

Make 6 wells, spaced evenly apart, in the tortilla mixture. Add 1 egg to each well. Top skillet with Cheddar cheese.

Step 6

Bake uncovered for 14 to 17 minutes, until whites around egg yolks are set. Serve immediately with toppings, as desired.