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Chilaquiles Breakfast Casserole

Breakfast Casserole Recipe: Layered with tortilla chips, eggs, and cheese, this Chilaquiles Breakfast Casserole is a morning game-changer! Bake and serve with your favorite toppings, yum!

Breakfast just got a whole lot more exciting! This Chilaquiles Breakfast Casserole is a flavorful twist on a classic breakfast dish, packed with crunchy tortilla chips, savory spices, and creamy cheese.

Perfect for a crowd, this recipe is an easy and delicious way to start your day.

Ready Time

45 mins


4 servings


  • 1 cup tortilla chips, crushed
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded Monterey Jack cheese, divided
  • 2 large eggs
  • 1 cup sour cream
  • 1/2 cup chopped fresh cilantro
  • 1 avocado, sliced (optional)
  • Salsa, for serving (optional)
  • Sour cream, for serving (optional)


Preheat your oven to 350°F (180°C).

In a large skillet, heat the olive oil over medium-high heat.

Add the diced onion and cook until translucent, about 3-4 minutes.

Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.

Add the diced red bell pepper and cook until tender, about 3-4 minutes.

Stir in the cumin, smoked paprika, salt, and black pepper; cook for 1 minute.

Stir in the crushed tortilla chips and cook for 1-2 minutes, until they’re lightly toasted.

Remove the skillet from the heat and set aside.

In a large bowl, whisk together the eggs and sour cream until smooth.

Stir in 1 cup of the shredded Monterey Jack cheese.

In a greased 9×13-inch baking dish, arrange half of the tortilla chip mixture in the bottom of the dish.

Top with half of the egg mixture, followed by half of the remaining Monterey Jack cheese.

Repeat the layers, starting with the tortilla chip mixture, then the egg mixture, and finishing with the remaining Monterey Jack cheese.

Cover the dish with aluminum foil and bake for 25 minutes.

Remove the foil and continue baking for an additional 10-15 minutes, or until the top is lightly golden brown.

Remove the casserole from the oven and sprinkle with chopped cilantro.

Let it cool for a few minutes before slicing and serving.

Serve with sliced avocado, salsa, and a dollop of sour cream, if desired.


For a crisper tortilla chip crust, bake the casserole for an additional 5 minutes without the foil. If you prefer a softer crust, stick to the original baking time.

You can customize this recipe by adding diced cooked sausage, diced ham, or diced bell peppers to the egg mixture for added protein.

To make this recipe ahead of time, prepare the tortilla chip mixture and egg mixture separately, then assemble and bake when you’re ready. If you don’t have smoked paprika, you can substitute it with regular paprika, but you’ll miss out on that amazing smoky flavor.

You can also serve this casserole with sour cream, salsa, or shredded cheese on top for added flavor and creaminess.

Nutrional Value

  • Calories: 420
  • Total Fat: 24g
  • Saturated Fat: 10g
  • Cholesterol: 200mg
  • Sodium: 550mg
  • Total Carbohydrates: 30g
  • Dietary Fiber: 4g
  • Sugars: 6g
  • Protein: 20g
Chilaquiles Breakfast Casserole
Chilaquiles Breakfast Casserole

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