Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Chilaquiles Breakfast Casserole Recipe
Chilaquiles breakfast casserole layers crispy tortilla chips with spiced chile sauce and melted cheese for a satisfying morning meal that serves a crowd. This make-ahead friendly dish transforms traditional chilaquiles into convenient casserole format perfect for holiday mornings or weekend brunches. The combination of crispy chips, flavorful sauce, and melted cheese creates ultimate breakfast comfort food.
This chilaquiles breakfast casserole is made with layered tortilla chips, baked in a spiced chile sauce and cheese. Topped with fried or poached eggs, and plenty of delicious fixings, it’s very satisfying. Traditional chilaquiles are made in a skillet, but this casserole version is a great way to serve a large group at breakfast or a brunch.
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
6
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Ingredients
Sauce
1 (20 ounce) can red enchilada sauce
1 cup roasted tomato salsa
1/2 cup diced Hatch green chilies
1/2 lime, juiced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 cup sliced green onions
Casserole
8 to 10 cups thick-cut tortilla chips
4 ounces shredded Monterey Jack cheese
4 ounces shredded Cheddar cheese
6 large eggs
1 avocado – pitted, peeled, and diced
1/4 cup crumbled queso fresco cheese
1/4 cup chopped fresh cilantro leaves
sour cream (optional)
hot sauce (optional)
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Add enchilada sauce, salsa, Hatch chilies, lime juice, chili powder, cumin, oregano, and green onions to a bowl and whisk thoroughly.
Toss Monterey Jack and Cheddar cheeses together; set aside.
Transfer 1 ladle of sauce into the bottom of a 9×12-inch baking dish. Top with half the chips, arranging into an even layer. Ladle over half the remaining sauce. Top evenly with half the cheese mixture.
Top with remaining chips, arranging into an even layer. Ladle over remaining sauce. Top evenly with the remaining cheese mixture.
Bake in the preheated oven until the casserole is heated through and cheese is starting to brown, 20 to 25 minutes.
In the last few minutes of baking time, prepare the eggs by frying or poaching, or bake them on top of the casserole as shown in the video. See Chef’s Note for directions.
Serve casserole hot, topped with avocado, queso fresco, cilantro, sour cream, and hot sauce. Add a fried or poached egg to the top of each serving.
John Mitzewich
Chef’s Note:
To bake eggs on the top of the casserole, abke the casserole in the preheated oven for 20 minutes. Remove from the oven, and make 6 very shallow wells in the top of the casserole with the back of a spoon. Carefully crack a raw egg into each well.
Return casserole to the oven, and bake until egg whites are opaque but yolks are still runny, 10 to 15 minutes more. The eggs will finish cooking while the casserole is garnished.
From the Editor:
Here’s everything you need to know to poach or fry eggs.
How to Poach an Egg
How to Fry Eggs
Nutrition Facts (per serving)
| 607 | Calories |
| 37g | Fat |
| 50g | Carbs |
| 23g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 607 | |
| % Daily Value * | |
| Total Fat 37g | 47% |
| Saturated Fat 12g | 60% |
| Cholesterol 225mg | 75% |
| Sodium 1634mg | 71% |
| Total Carbohydrate 50g | 18% |
| Dietary Fiber 10g | 36% |
| Total Sugars 10g | |
| Protein 23g | 47% |
| Vitamin C 45mg | 50% |
| Calcium 417mg | 32% |
| Iron 3mg | 19% |
| Potassium 728mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
