Brunch bakes are always welcome, especially when we are having guests staying with us. The following Ultimate Chilaquiles Brunch Bake is not only delicious, but it can be made ahead. It’s filled with three different breakfast meats: chorizo sausage, crisp bacon, and ham. The meats are topped with a stir-fry of onions, red and green peppers, and fresh jalapeño peppers. Everything is baked on a bed of crisp tortilla chips. For those in a hurry, store bought tortilla chips can be substituted, but the salt should be omitted from the egg mixture.

Chilaquiles are a traditional Mexican breakfast dish of fried stale tortilla chips covered with a creamy Mexican sauce and cheese; sometimes they contain chicken or other proteins, as well as eggs. This brunch bake takes them up several notches. The tortilla chips as a base makes this a unique change from hash browns or rice (or yucky soggy bread) which are usually included in mainstream brunch dishes. While there are a few differences in this brunch dish and traditional chilaquiles, it is a great choice for a good brunch.

18 Servings

18 corn tortillas, cut into wedges
vegetable oil

1 9 oz. package Mexican Chorizo Sausage
8 ounces thick sliced bacon, chopped
2 cups diced lean ham

1 large onion, quartered and sliced
1 green bell pepper, cored and cut into strips
1 red bell pepper, cored and cut into strips
3 to 5 fresh jalapeno peppers, cored and sliced

1 10 oz. can green enchilada sauce
2 1/2 cups shredded Mexican blend cheese

12 large eggs
1/2 cup whipping cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Salsa, or pico de gallo for serving

1. Preheat oven to 350°. Spray a 9" x 13" shallow baking dish with non-stick spray.
2. Toss the tortilla wedges with a little vegetable oil or spray them and place in an air fryer; air fry, stirring every 3-4 minutes, until crisp. Spread the chips over the bottom of the dish.
3. Cook the chorizo sausage in a skillet until brown; pour into a strainer and press to remove the fat. Cook the bacon in the same skillet until crisp. Remove the cooked bacon to paper towels to drain. Mix the chorizo, bacon, and ham and sprinkle evenly over the crisp tortilla chips.
4. In the same skillet add the onions to the bacon fat and sauté them until softened. Add the peppers and stir-fry until crisp tender.
5. Spread over the meats. Pour the enchilada sauce over the onion/pepper mixture. Sprinkle the cheese over all.
6. Mix the eggs, whipping cream, salt, and pepper in a blender; blend on low speed until well mixed. Pour the egg mixture over all.
7. 
   Bake 30-45 minutes or until the center is set. Let sit 10 minutes before cutting into squares. Serve with salsa.

Amount Per Serving
Calories 336 Calories from Fat 180
Percent Total Calories From: Fat 54% Protein 21% Carb. 26%

Nutrient Amount per Serving
Total Fat 20 g
Saturated Fat 8 g
Cholesterol 186 mg
Sodium 791 mg
Total Carbohydrate 22 g
Dietary Fiber 2 g
Sugars 0 g
Protein 17 g

Vitamin A 31% Vitamin C 58% Calcium 0% Iron 17%