Chilaquiles Brunch

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 230.1
  • Total Fat: 12.7 g
  • Cholesterol: 201.0 mg
  • Sodium: 682.0 mg
  • Total Carbs: 14.9 g
  • Dietary Fiber: 2.0 g
  • Protein: 15.1 g

View full nutritional breakdown of Chilaquiles Brunch calories by ingredient


Introduction

I've found plenty of recipes for Chilaquiles but they all seem very complex. I wanted to simplify this as much as possible. This is also the brunch version. Because who doesn't love sausage and eggs. I've found plenty of recipes for Chilaquiles but they all seem very complex. I wanted to simplify this as much as possible. This is also the brunch version. Because who doesn't love sausage and eggs.
Number of Servings: 4

Ingredients

    4 large Egg, fresh, whole, raw
    1 cup Salsa
    8 tbsp kraft 100% parmesan graded cheese light
    2 serving Blue Corn Tortilla Chips (no salt), Garden of Eatin (15 chips)
    1 serving Breakfast Best (Aldi) Turkey Sausage Links

Directions

1. Preheat your oven to about 400 F. Spray a baking dish with cooking spray.
2. Use half of the chips (about 15 chips) to make a layer at the bottom of the pan and half of the cheese
3. Cover evenly with salsa
4. Cook the sausages lightly (but not all the way through) in a sautee pan.
5. When sausages are hot slice them into chunks and layer the chunks into the pan along with on any other toppings of your choice (adding other toppings will vary the nutritional value)
5. Layer out the remaining chips
6. Spread remaining cheese out evenly on top
7. Bake for 15- 20 minutes or until cheese is evenly melted.
8. While the main dish is baking, cook the scrambled eggs in a sautee pan.
9. Once chilaquiles is ready, serve on a plate topped with scrambled eggs.

Serving Size: Makes 4 portions