Cheesy Baked Chilaquiles

Cheesy Baked Chilaquiles is an easy breakfast casserole with scrambled eggs, cheese, salsa, and tortilla chips. A tasty fun twist on a popular Mexican dish!

Take easy Oven Scrambled Eggs to the next level with this delicious and flavorful Breakfast Recipe for a crowd! This south of the border inspired casserole makes a great brunch dish!

Cheesy Baked Chilaquiles serving on plate

CHEESY BAKED CHILAQUILES

This Cheesy Baked Chilaquiles recipe takes a classic Mexican Dish and makes it incredibly easy! These scrambled eggs are so fluffy and moist, you won’t believe they were made in the oven. They only take about 30 minutes to bake, so this egg casserole is a great quick weekend breakfast.

Cheesy Baked Chilaquiles ingredients in bowls

Cheesy Baked Chilaquiles are made with ingredients you are sure to have on hand. This delicious recipe is made with 24 eggs, so there will be plenty to go around and eat the rest of the week. Make this Baked Chilaquiles casserole with leftover chicken or ground beef for an easy and hearty breakfast for dinner.

Whether you serve it for breakfast or for dinner, no Cheesy Chilaquiles would be complete without beans. You can add beans in the egg mixture, or serve with a side of Black Beans or Refried Beans. If you are making Cheesy Baked Chilaquiles for dinner, try them with a side of Mexican Rice or a bowl of Taco Soup.

Cheesy Baked Chilaquiles eggs in baking dish with ingredients in bowls

These Cheesy Baked Chilaquiles are the perfect breakfast for a crowd, especially during the holidays. Make the Baked Chilaquiles the night before and warm in the oven for brunch. Serve with a topping bar of traditional Mexican-style garnishes, like the suggestions we have below.

WHAT TO SERVE WITH CHEESY BAKED CHILAQUILES

MAKE CHEESY BAKED CHILAQUILES AHEAD

These Cheesy Baked Chilaquiles can be made ahead two ways. The first way is to prepare the egg mixture and keep refrigerated in a sealed container for up to 3 days. Pour scrambled eggs in a casserole dish and bake as usual. The second way is to cook the Cheesy Baked Chilaquiles fully. Wrap with plastic wrap and aluminum foil tightly and freeze for up to 6 months. Remove plastic wrap before reheating covered with foil at 300 degrees until hot.

Cheesy Baked Chilaquiles in baking dish before baking

VARIATIONS ON CHEESY BAKED CHILAQUILES

  • Toppings: Serve with toppings like fresh cilantro, green onion, sour cream, Mexican crema, fried tortilla strips, avocado slices, lime wedges, and diced tomatoes.
  • Meat: Fold in 1 cup cooked bacon, Italian sausage, chorizo, or taco meat. Make an easy chicken taco meat mixture with Taco Seasoning and shredded Rotisserie Chicken.
  • Beans: Stir in a can of beans like pinto beans, black beans, kidney beans, or white beans. Drain and rinse the beans before adding.
  • Cheese: Swap out the cheddar cheese for Mexican-style cheeses like queso fresco or Monterey jack. You could also use mozzarella cheese, Swiss cheese, or spicy pepper jack cheese.
  • Veggies: Add finely diced veggies like green onions, red onions, spinach, or bell peppers. Try canned green chiles or diced jalapeños for a traditional spicy flavor.
  • Salsa: Use any store-bought salsa you prefer, either red tomato salsa or tomatillo salsa verde. You could also swap the jarred salsa for Enchilada SauceHomemade Restaurant-Style Salsa, or seasoned tomato sauce.

Cheesy Baked Chilaquiles in baking dish

Slow Cooker Cheesy Chilaquiles

  • Coat the inside of the slow cooker with butter or cooking spray.
  • Add the eggs, milk, salt and pepper to the slow cooker and whisk until combined.
  • Cover slow cooker and cook on high for 1-2 hours, until eggs are almost set.
  • Stir egg mixture and fold in tortilla chips, salsa, and cheddar cheese.
  • Cover with lid and cook an additional 15-30 minutes, until cheese is melted.

MORE BREAKFASTS FOR A CROWD

HOW TO STORE CHEESY BAKED CHILAQUILES

  • Serve: You can keep these Cheesy Baked Chilaquiles at room temperature for up to 2 hours before you need to refrigerate them.
  • Store: Wrap casserole dish with aluminum foil and refrigerate Cheesy Baked Chilaquiles for up to 4 days. Reheat in the oven on low heat or individual servings in a skillet.
  • Freeze: Once cooled, cover Cheesy Baked Chilaquiles dish with plastic wrap and then aluminum foil. Freeze casserole for up to 6 months and reheat from frozen in oven, covered with foil.

close-up of Cheesy Baked Chilaquiles in baking dish

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Cheesy Baked Chilaquiles

Cheesy Baked Chilaquiles is an easy breakfast casserole with scrambled eggs, cheese, salsa, and tortilla chips. A tasty fun twist on a popular Mexican dish!
Yield 12 servings
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American/Mexican
Author Sabrina Snyder

Ingredients
 

  • 1/4 cup unsalted butter , melted
  • 24 large eggs
  • 2 teaspoons kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 2 cups whole milk
  • 3 cups tortilla chips
  • 1 cup fresh salsa
  • 1 1/2 cups cheddar cheese , shredded

Instructions

  • Preheat the oven to 350 degrees and add the melted butter to the bottom of a 9x13 baking pan.
  • Whisk together the eggs, salt, pepper and milk in a large bowl before adding it carefully to the baking pan.
  • Bake (uncovered) for 12-15 minutes then stir.
  • Add tortilla chips, salsa and cheese over the eggs.
  • Bake for an additional 15 minutes or until the eggs are set.

Nutrition

Calories: 295kcal | Carbohydrates: 11g | Protein: 17g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 356mg | Sodium: 811mg | Potassium: 271mg | Fiber: 1g | Sugar: 3g | Vitamin A: 905IU | Vitamin C: 1mg | Calcium: 221mg | Iron: 2mg
Keyword: Cheesy Baked Chilaquiles

Cheesy Baked Chilaquiles collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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Comments

  1. Hi Sabrina,

    I enjoyed this recipe so much that now I’m thinking adding in some cooked taco meat or chicken (as you suggested in the notes), but when do I add this? Do I mix it through the raw egg mixture and cook it with the eggs?

    Thanks,
    Alana.

    1. Yes, fold in the cooked meat in the egg mixture before adding it to the baking pan. I’m so glad you love the recipe so much, Alana.

  2. Made this the other night for dinner and it was fantastic! I made a pico de gallo for the fresh salsa and had a bit leftover which I served on the side along with some diced green onion. I also served the casserole with hash browns which made a very satisfying dinner – more than enough for 5 people with some leftover for lunch the next day! Definitely will be making this again and again! I was a bit skeptical about the eggs and the tortillas together in a casserole, but it really worked and I’m so glad I tried it.

    Thank you for a great recipe!

  3. My grandmother used to make something similar called “Migas”. Stovetop torn corn tortillas sauteed with onions, peppers and tomatoes (I use salsa), then mix in scrambled eggs. Delicious

  4. Amazing Recipe. Useful post Thanks for sharing it that’s truly valuable knowledge about similar topic. Amazing. Have a more successful day. Amazing write-up always finds something interesting.