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Chiliquiles Egg Bake

A Mexican inspired breakfast with a secret ingredient
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Prep Time 10 minutes
Cook Time 45 minutes
Course Breakfast, brunch, lunch, Main Course
Servings 8 people

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.