Chilaquiles Breakfast Casserole recipe
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Ingredients
- ⅔ cup rice vinegar 2 tablespoons water ½ teaspoon salt ½ teaspoon white sugar 1 cup thinly sliced red onion 1 pound mild breakfast sausage 1 (4 ounce) can Ortega® Diced Green Chiles, drained 2 (8 ounce) bottles Ortega® Mild Taco Sauce ½ cup water 2 (5.8 ounce) packages Ortega® Yellow Corn Taco Shells (about 24 taco shells total), broken into pieces 6 large eggs ¾ cup shredded white Cheddar cheese 2 tomatoes, diced ¼ cup thinly sliced radishes
Nutrition Info
- 629.5 caloriescarbohydrate: 47.7 gcholesterol: 244.1 mgfat: 37.7 gfiber: 5.5 gprotein: 25.2 gsaturatedFat: 10.2 gservingSize: -sodium: 1926.2 mgsugar: 7.7 gtransFat: : -unsaturatedFat: : -
Directions Chilaquiles Breakfast Casserole
Directions
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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.
Preheat the oven to 350 degrees F (175 degrees C).
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.
Add diced green chiles, taco sauce, water, and crunchy taco shell pieces. Stir well to combine. Remove skillet from heat.
Make 6 wells, spaced evenly apart, in the tortilla mixture. Add 1 egg to each well. Top skillet with Cheddar cheese.
Bake uncovered for 14 to 17 minutes, until whites around egg yolks are set. Serve immediately with toppings, as desired.