Name: Chilaquiles Brunch Casserole
Prep time: 15 min
Cook time: 45 min
Yield: 8 servings
Ingredients: 12 whole small corn tortillas, quartered; 2 tbsp vegetable oil for frying; 1¼ cup red enchilada sauce; 1¾ cup black beans, drained and rinsed; 2 cup shredded Monterey Jack or cheddar cheese; 8 whole large eggs; 1 pinch kosher salt; 1 pinch black pepper; 2 whole scallions, thinly sliced; ¼ cup sour cream; 1 whole avocado, diced

Instructions

Quarter the corn tortillas and fry in batches in a hot skillet with oil until golden and crisp. Drain on paper towels.

12 whole small corn tortillas, quartered

2 tbsp vegetable oil for frying

Preheat the oven to 375 degrees F. Coat a 3-quart baking dish with oil or nonstick spray. Arrange half the fried tortillas in the bottom of the dish. Drizzle with enchilada sauce, scatter black beans and shredded cheese over the top. Repeat with a second layer of tortillas, sauce, beans, and cheese.

1¼ cup red enchilada sauce

1¾ cup black beans, drained and rinsed

2 cup shredded Monterey Jack or cheddar cheese

Bake the layered casserole for 15 minutes until the cheese is melted and the tortillas begin to soften.

Bake base layer

Remove the casserole from the oven. Use the back of a spoon to create small wells in the surface. Crack one egg into each well and season with salt and pepper. Return to the oven and bake for 10 to 20 minutes until the egg whites are opaque but the yolks remain runny.

Bake eggs

8 whole large eggs

1 pinch kosher salt

1 pinch black pepper

Let the casserole rest for 5 minutes so residual heat sets the whites while keeping the yolks soft. Serve topped with sliced scallions, sour cream, diced avocado, and hot sauce.

Rest before serving

2 whole scallions, thinly sliced

¼ cup sour cream

1 whole avocado, diced

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Instructions

Instructions

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