How to Make an Easy Breakfast Chilaquiles Recipe

How to Make an Easy Breakfast Chilaquiles Recipe

In an authentic Mexican chilaquiles (chee-la-KEE-les) recipe, corn tortillas are cut in quarters or strips and fried.

Basically, what you’re doing is making tortilla chips. And who has time for that even on weekend mornings?

Instead, skip that step – and all that oil and mess – and use thick tortilla chips from the store in this Easy Breakfast Chilaquiles Recipe!

What makes breakfast chilaquiles recipes even easier is that you can make it all in one oven-safe skillet, which makes for easy clean up.

Click to Learn How to Make an Easy Breakfast Chilaquiles Recipe. Makes a terrific brinner recipe, too. Naturally gluten free. #breakfast #eggs #chilaquiles #mexicanfood #glutenfree #skilletcooking #onepot #avocados #brinner #chorizo #easyrecipe

Do you make your chilaquiles green or red?

I’ve seen chilaquiles verde recipes and red sauce recipes using tomatoes with jalapeno peppers. I chose to use salsa verde, and loved the flavor combination with the chorizo sausage.

Speaking of green, I added plenty of avocado and cilantro to this healthy chilaquiles recipe.

With the addition of queso fresco cheese, it’s such a hearty dish, you can serve it for brinner (breakfast for dinner), too!

How to Make an Easy Breakfast Chilaquiles Recipe

What makes this an easy breakfast chilaquiles recipe?

This Mexican breakfast chilaquiles recipe features eggs. That makes this chilaquiles recipe perfect for a special weekend breakfast.

Serve it with some Quick & Healthy Horchata or a Pumpkin Smoothie.

Or you can serve this easy to make chorizo and egg dish for “brinner” – breakfast for dinner.

I don’t know about you, but I love having eggs for dinner.

Click to Learn How to Make an Easy Breakfast Chilaquiles Recipe. Makes a terrific brinner recipe, too. Naturally gluten free. #breakfast #eggs #chilaquiles #mexicanfood #glutenfree #skilletcooking #onepot #avocados #brinner #chorizo #easyrecipe

This Mama’s tips for how to make an easy breakfast chilaquiles recipe

Salsa: I used my favorite canned salsa verde for my easy breakfast chilaquiles recipe.

Any store brand will do, but check the label for any ingredients you’re trying to avoid.

Chorizo: Can’t find chorizo at your grocery store? Use my How to make homemade chorizo recipe! Very easy to do and you can adjust the spiciness as well.

Cilantro: If you’re serving this Easy Breakfast Chilaquiles Recipe for guests, not everyone likes cilantro. So ask first and serve the cilantro on the side if needed.

Click to Learn How to Make an Easy Breakfast Chilaquiles Recipe. Makes a terrific brinner recipe, too. Naturally gluten free. #breakfast #eggs #chilaquiles #mexicanfood #glutenfree #skilletcooking #onepot #avocados #brinner #chorizo #easyrecipe

Cheese: If you can’t find queso fresco cheese for your Mexican breakfast chilaquiles recipe, a shredded Mexican blend or Monterey Jack cheese will work as a substitute.

Eggs: When making breakfast chilaquiles recipes, not everyone wants their eggs done the same way. Some want them runny and others well done.

If that’s the case, cook the eggs “to order” in a separate pan and serve individually.

Then bake your Easy Breakfast Chilaquiles without the eggs for just enough time just to melt the cheese – about 5 minutes.

Looking for another delicious way to start your day?

Try these easy breakfast recipes:

Best Oatmeal Smoothie Recipe

● Blueberry French Toast Casserole Recipe

Berry Smoothie

Shakshuka with Feta

Keto English Muffin

How to Make an Easy Breakfast Chilaquiles Recipe

Easy Breakfast Chilaquiles


  • 3/4 cup diced white onions
  • 4 ounces chorizo sausage
  • 2 cups salsa verde
  • 4 cups thick tortilla chips
  • 4 eggs from the happy egg co.
  • Salt and pepper, to taste
  • 3/4 cup crumbled queso fresco cheese
  • 1/4 cup chopped fresh cilantro
  • 2 sliced and diced avocados


  1. Heat oven to 400 degrees F.
  2. In a large oven safe skillet, sauté onions with chorizo over medium heat. Cook until chorizo starts to brown and is nearly cooked through.
  3. Add salsa verde to skillet. Bring temperature up to medium high and bring mixture to a slow boil. Scrape up any brown bits. Simmer for 3-5 minutes until sauce thickens. Stir occasionally.
  4. Add tortilla chips by the handful to the skillet. Toss with a spatula to completely cover the chips in the sauce. Don’t worry about breaking some of the chips.
  5. Remove skillet from heat. With a large spoon, make a well in the sauce and chips. Then crack 1 egg into it. Repeat with the remaining 3 eggs. Season with salt and pepper.
  6. Transfer skillet to oven and bake until the whites are set and the yolks just start to set, about 8-10 minutes.
  7. Remove skillet from oven and top with cheese, cilantro, and avocado.
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes
Servings: serves 4
  • Serving size: 1/4 of skillet
This easy breakfast chilaquiles recipe with eggs makes a terrific brinner recipe, too. Click to get this one-pot skillet breakfast recipe that\'s naturally gluten-free. #breakfast #eggs #chilaquiles #mexicanfood #glutenfree #skilletcooking #onepot #avocados #brinner #chorizo #recipe #easy #recipeoftheday #healthyrecipes #easyrecipes

5 thoughts on “How to Make an Easy Breakfast Chilaquiles Recipe

  1. Ruthann

    Excellent recipe. I used verde the first time. Someone gave me a poblano pepper so I sauted that up with some onion. Cooked up a little bacon. Mixed it all up together. Eggs turned out great. Topped with a little green onion, cilantro & cheese. Made them again today. Only had homemade red salsa. It was good but I actually think I like the green better. Thanks for sharing this recipe. I’ve always wanted to make them.

  2. Carol

    Hello – thanks for a great chilaquiles recipe! And I’ve tried a half dozen at least. Like you, I’ve always been an advocate of buying tortilla chips because although I enjoy making Sunday breakfasts, who needs to spend time making something you can buy (and really, they don’t taste any better when I get them up myself). I like cutting the chorizo down and adding carnitas but that’s me. Sometimes the mark of a great recipe is how well you can use it as a jumping off point.

  3. Kuismom

    I am making this recipe this morning. It looks yummy. The salsa in your pictures looks red but you state that you used verde. My question being did the chorizo turn the salsa red or are these pictures from another batch? I’m going to use regular breakfast sausage in mine, my hubby & I aren’t big fans of chorizo. Thanks for sharing your recipe.


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating: 5 4 3 2 1