Description
A warm, satisfying Mexican breakfast featuring crispy tortilla chips, smoky bacon, soft scrambled eggs, and gooey melted cheese.
Ingredients
Scale
- 8 corn tortillas
- 4 oz bacon, chopped
- 4 eggs
- 1 cup salsa (red or green)
- 1 cup shredded cheese (cheddar or queso fresco)
- 1/4 cup chopped cilantro (optional)
- Salt and pepper to taste
- Sour cream (optional, for serving)
Instructions
- Cut the corn tortillas into triangles. Gather and chop the bacon, beat the eggs with a pinch of salt and pepper, and have the salsa and cheese ready.
- Heat a large skillet over medium-high heat with 1–2 tablespoons of oil. Fry the tortilla triangles in batches until crispy and golden, about 1–2 minutes per side.
- Add the chopped bacon to the same skillet and cook over medium heat until crispy, about 5–7 minutes. Push the bacon to one side, pour in the beaten eggs, and scramble gently until just set.
- Reduce the heat to medium-low. Add the salsa to the skillet and stir to warm it. Add the crispy tortillas and toss gently to coat.
- Sprinkle the scrambled eggs over everything and cover for a minute to allow the cheese to melt.
- Serve hot, garnished with chopped cilantro if desired, and a dollop of sour cream on the side.
Notes
Chilaquiles are great for using leftover tortillas or salsa, and they can be customized with different toppings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 4g
- Sodium: 700mg
- Fat: 33g
- Saturated Fat: 12g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 400mg