Have you tried breakfast chilaquiles with eggs, chorizo, queso fresco, and avocados?
This easy chilaquiles recipe is a skillet breakfast that's one of my family's favorite Mexican recipes.
It's easy to make with store-bought corn tortilla chips, spicy chorizo, and salsa verde.
How to make breakfast chilaquiles with eggs
When making authentic Mexican chilaquiles (chee-la-KEE-les) for Mexican breakfasts, you cut corn tortillas in quarters or strips, and then fry them in oil.
Basically, you're making tortillas chips. Instead, skip that step, and use thick store-bought corn tortilla chips instead.
For easy cleanup, make this recipe in an oven-safe skillet. You can use a 10-inch cast iron skillet or something larger.
1. Heat oven to 400 degrees F.
2. In a large oven-safe skillet, sauté onions with chorizo over medium heat. Cook until the chorizo starts to brown and is nearly cooked through.
3. Add salsa verde to skillet. Bring the temperature up to medium-high. Then bring the mixture to a slow boil. Scrape up any brown bits with a wooden spoon or spatula. Simmer for 3-5 minutes until sauce thickens. Stir occasionally.
4. Add tortilla chips to the skillet by the handful. Toss the tortilla chips with your spatula to completely cover the chips in the sauce. Don't worry about breaking 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 eggs with salt and pepper.
6. Transfer skillet to oven. Bake eggs until the whites are set and the yolks just start to set about 8-10 minutes.
7. Remove the skillet from the oven and top with cheese, cilantro, and avocado.
8. Store leftovers in the fridge.
Do you make your breakfast chilaquiles green or red?
You can make chilaquiles using verde (green) sauce or and roja (red) sauce.
For this recipe, I chose to use salsa verde, since I loved the flavor combination with the chorizo sausage.
However, because of the chorizo, the color looks like I used an enchilada sauce instead of a green sauce. Go figure!
Why make Mexican chilaquiles for breakfast?
Naturally, it's the eggs that make chilaquiles recipes perfect for weekend breakfasts.
However, it's such a hearty dish, you can serve chilaquiles for lunch or dinner, too. (Some people like to add shredded chicken to this versatile Mexican dish.)
Tips on making breakfast chilaquiles with eggs
I used my favorite canned salsa verde for my breakfast chilaquiles recipe. Your favorite store brand will do.
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.
Not everyone likes cilantro. So ask first and serve chopped cilantro on the side.
If you can't find queso fresco cheese for your Mexican breakfast chilaquiles, a shredded Mexican blend or Monterey Jack cheese will work as a substitute.
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. Season with salt and serve individually.
Then bake the chilaquiles eggs in the skillet for just enough time just to melt the cheese – about 5 minutes.
Not everyone agrees on the heat level. Some love spicy chilaquiles. Some prefer their chilaquiles milder.
So serve this Mexican recipe with your favorite hot sauce on the side.
This simple recipe is naturally gluten-free as long as you pick corn tortilla chips.
Double-check that all your chilaquiles ingredients, especially the chorizo and salsa don't have any hidden sources of gluten.
Looking for another delicious way to start your day?
Try these easy breakfast recipes:
● Overnight Breakfast Casserole Recipe - Make this overnight breakfast casserole with sausage, bacon, and bread.
● Crockpot Breakfast Casserole Recipe - This slow cooker breakfast casserole is easy to make because you prepare it the night before.
● This Best Oatmeal Smoothie Recipe is a great way to start your day!
● Blueberry French Toast Casserole Recipe can be made ahead.
● This Shakshuka with Feta is a breakfast showstopper that’s made in a skillet. This one-pot recipe features eggs, feta, and a delicious tomato sauce.
- 3/4 cup diced onions
- 4 ounces chorizo sausage
- 2 cups salsa verde
- 4 cups thick corn tortilla chips
- 4 eggs
- Salt and pepper, to taste
- 3/4 cup crumbled queso fresco cheese
- 1/4 cup chopped fresh cilantro
- 2 sliced and diced avocados
- Heat oven to 400 degrees F.
- In a large oven-safe skillet, sauté onions with chorizo over medium heat. Cook until the chorizo starts to brown and is nearly cooked through.
- Add salsa verde to skillet. Bring the temperature up to medium-high and bring the mixture to a slow boil. Scrape up any brown bits. Simmer for 3-5 minutes until sauce thickens. Stir occasionally.
- 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.
- 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.
- Transfer skillet to oven and bake until the whites are set and the yolks just start to set, about 8-10 minutes.
- Remove skillet from oven and top with cheese, cilantro, and avocado.
- Store leftovers in the fridge.
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Amount Per Serving: Calories: 496Total Fat: 30gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 215mgSodium: 1280mgCarbohydrates: 39gFiber: 8gSugar: 8gProtein: 19g
Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.
Originally published on March 24, 2017. Updated with new pictures and information.