A little bit Mexican, a little bit breakfast, and all delicious. This Mexican-inspired egg bake will surprise you in more ways than one. It’s light but hearty, it’s spicy, cheesy, and really packs a flavor punch. It may even have you considering a margarita before noon.
I’m not sure if this is an original idea or if it’s been done before, but I had never had it until I created it for the first time many years ago. So, I am going to take the credit, at least for this version!
The tricks are simple but mui importante. Layers of chicken, egg, cheese, salsa Verde, and my secret ingredient: Tostitos Lime chips. I will only use these specific chips because it really makes a difference. The lime flavor just gives a certain zest that’s really key.
I usually make a ‘full batch’ which means a dozen eggs. This serves 6-8 people. But if you’re cooking for a smaller group, use half a dozen and get the same effect, just smaller.
Starting with the egg mix, I am not too fussy with my measurements or even my ingredients, occasionally throwing in some smoked paprika or garlic powder, other times I may add some salsa Verde right into the eggs before whisking. I love to experiment and it’s a great dish to do that with. It’s pretty much foolproof. But for recipe purposes, I’ll nail it down here. I crack a dozen eggs into a large bowl, dice half a white onion and add that to the eggs. I add salt, pepper, garlic powder, paprika (smoked is lovely) a few tablespoons of milk just to thin the mix and make the eggs a little fluffy, then I whisk this together very well.
In a greased baking dish, I place a layer of chips and lay the cooked, diced chicken over that. Then, I pour over the egg mixture. This next step is key; I wiggle everything around so that the egg reaches the bottom and completely surrounds the chips and chicken. Next, I spoon the salsa Verde over the top, making little wells all over. I add another layer of broken chips, and then the shredded cheese and more salsa. The trick is in the layering, and the wiggling!
The baking time will vary depending on the depth of your dish. A shallower dish will bake through much quicker, but sometimes I go for a deep-dish version and just bake it with a piece of foil over the top until the center is set, which can take 45 minutes or more. Then I remove the foil and continue to bake until the top is golden brown and the center is firm.
Serving this bake with all of the accoutrements is a real fiesta. I use sour cream (or Greek yogurt), chopped cilantro, avocado, sliced green onion, lime wedges, more salsa Verde and hot sauce if you’re a boss. The dish is so full of protein it will keep you full until Taco Tuesday. Morning margaritas optional.
Chiliquiles Egg Bake
Ingredients
- 1 dozen eggs
- 2 tbsp half & half
- 1 tsp salt
- 1 tsp pepper
- 1 tsp smoked paprika
- 1 bag Tostitos Hint of Lime tortilla chips
- 1 cooked chicken breast, chopped into small cubes
- 1 bag shredded Mexican flavored or cheddar cheese
- 1 jar salsa Verde
- 1/2 cup fresh cilantro, chopped
- 1 cup Greek yogurt or sour cream for serving
- 3-4 scallions, diced for serving
- 1 avocado, diced for serving
Instructions
- Pre-heat oven to 375 and spray a baking dish (mine is about 8” x 10”).
- In a large bowl, crack all the eggs and add the spices and cream. Whisk well.
- In the bottom of the baking dish, place a layer of the chips and slightly press them so they break apart a little. Layer the chicken over the chips. Pour the egg mixture over and gently move around the bottom layers so the egg completely surrounds the chips and chicken.
- Next add another layer the chips, spoon the salsa Verde all over the chips and wiggle the spoon in little wells, so that the salsa seeps down through the egg in several places.
- Cover with the shredded cheese, spooning a bit more of the salsa over the cheese and sprinkle with a dash of the smoked paprika.
- Bake for about 20 minutes until it is just starting to set, then place a piece of tin foil over the dish for about 20 minutes so that the center cooks
- While the dish is in the oven, slice the scallions and limes, and chop the cilantro and avocado for the topping.
- Remove the foil and continue to bake until top is golden brown and center is set firm, about 10-15 minutes more. Remove from oven and let cool for about 10 minutes. Slice and serve large squares topped with a dollop of sour cream or Greek yogurt and a sprinkle of the cilantro, avocado and scallions. Add hot sauce if desired.
