Chilaquiles Casserole – Perfect for Brunch or Weekly Meal Prep!
Written by Michele Vieux
If you’re looking for a new recipe that would be great for a brunch or a way to kick up your usual weekly breakfast menu, consider this low-carb version of a Mexican favorite – Chilaquiles.
If you’ve never had chilaquiles, the best way to describe them is as a breakfast enchilada dish. This version only takes 30 minutes from start to finish and serves about 6-8 people. It also keeps well in the fridge for a couple days and the cracklins (substitute for corn tortillas) will stay crunchy if you don’t break the pieces too small.
Put your own twist on it by adding veggies or even changing the salsa to a verde!
Ingredients
- 4 cups Pork Cracklins (yes, chicharrones)
- 1 pound chorizo
- 8 eggs
- 16 ounces enchilada sauce (or thin salsa/hot sauce)
- 1 cup shredded cheddar cheese -or- ½ cup cotija cheese (optional)
Directions
Preheat oven to 400 degrees. Cook chorizo in a pan over medium heat then remove to plate. Scramble the eggs in same pan you used for the chorizo over medium heat by gently scraping the bottom of the pan with a rubber spatula to lift the cooked egg so they stay fluffy. Once the eggs are cooked, put the pork cracklins in a plastic bag and lightly crush with a rolling pin or other heavy object. Try to only break them into halves or thirds and not too much more so they still have some shape and texture. In a baking dish, layer half of the pork cracklins, half of the chorizo, half of the eggs, half of the sauce and half of the cheese then repeat to form a second layer. Bake until the cheese is melted (about 10 minutes).