Description
An easy, hands-off breakfast casserole inspired by chilaquiles, layering tortillas, salsa, cheese, and eggs the night before for a flavorful, satisfying morning meal.
Ingredients
Scale
- 8 corn tortillas, cut into strips or quarters
- 2 cups salsa verde or roja
- 1 cup shredded Monterey Jack or cheddar cheese
- 6 large eggs
- 1/2 cup milk
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped cilantro, for garnish
- Optional toppings: avocado slices, sour cream, sliced jalapeños
Instructions
- Grease a 9×13-inch baking dish. Spread half of the tortilla pieces evenly in the pan.
- Pour half the salsa over the tortillas and sprinkle with half the cheese.
- Layer the remaining tortillas, pour the rest of the salsa, and top with remaining cheese.
- In a bowl, whisk together eggs, milk, cumin, salt, and pepper. Pour mixture evenly over the layered tortillas and salsa.
- Cover the dish with plastic wrap or foil and refrigerate overnight (8–12 hours).
- Preheat oven to 350°F (175°C) the next morning. Remove cover and bake casserole for 30–35 minutes, or until set and cheesy.
- Let rest 5 minutes, then garnish with cilantro and any optional toppings before serving.
Notes
- Customize with cooked chorizo, leftover chicken, or black beans for added protein.
- Use thick-cut tortillas (like corn tostadas) for extra crispiness.
- Make it dairy-free by substituting cheese and milk with plant-based alternatives.
- Leftovers store well—reheat portions in the oven or microwave.
Nutrition
- Serving Size: 1 slice (1/8 casserole)
- Calories: 280
- Sugar: 4g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 130mg
Keywords: overnight chilaquiles, breakfast casserole, make-ahead brunch, tortilla bake