Bacon Chilaquiles With Eggs Recipes

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BACON CHILAQUILES WITH EGGS



Bacon Chilaquiles with Eggs image

In Mexico and throughout the Southwest, chilaquiles with eggs are typically made for brunch using tortillas and any leftovers from the previous day's dinner. I love to bring this to family brunches as it gives the traditional eggs-and-bacon dish a unique twist. The empty pan proves that it's a family brunch favorite! —Naylet LaRochelle, Miami, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 6 servings.

Number Of Ingredients 10

3-1/2 cups salsa
1/2 cup sour cream
1 package (9 ounces) tortilla chips
2 cups coarsely chopped fresh spinach
2 cups shredded taco cheese blend or Mexican cheese blend
12 bacon strips, cooked and crumbled
6 large eggs
1/3 cup crumbled Cotija or feta cheese
1/4 cup minced fresh cilantro
Sliced avocado, optional

Steps:

  • Preheat oven to 350°. In a small bowl, combine salsa and sour cream. Arrange half the tortilla chips in a greased 13x9-in. baking pan. Layer with half the salsa mixture, all of the spinach, half the shredded cheese and half the bacon. Top with remaining tortilla chips, salsa mixture, shredded cheese and bacon., Bake, until dish is heated through and cheese is melted, 20-25 minutes. Meanwhile, heat a large nonstick skillet over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired., Top chilaquiles with cooked eggs, Cotija cheese, cilantro and, if desired, avocado.

Nutrition Facts : Calories 623 calories, Fat 38g fat (15g saturated fat), Cholesterol 247mg cholesterol, Sodium 1426mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 2g fiber), Protein 25g protein.

BACON & EGG TOPPED CHILAQUILES



Bacon & Egg Topped Chilaquiles image

Cheesy with shredded Colby and Monterey Jack, these bacon chilaquiles are ready to eat in less than 30 minutes. Serve with salsa and sour cream and enjoy!

Provided by My Food and Family

Categories     Dairy

Time 25m

Yield 6 servings

Number Of Ingredients 9

1 lb. tomatillos (about 8), husked
1 cup sliced onions, divided
3 serrano chiles, stemmed
2 cloves garlic, unpeeled
1 cup fat-free reduced-sodium chicken broth
6 eggs
6 cups tortilla chips (6 oz.)
3/4 cup KRAFT Mexican Style Finely Shredded Four Cheese
12 slices OSCAR MAYER Bacon, cooked

Steps:

  • Heat broiler.
  • Cover rimmed baking sheet with foil; spray with cooking spray. Spread tomatillos, 3/4 cup onions, chiles and garlic onto prepared baking sheet. Broil, 4 inches from heat, 12 to 15 min. or until roasted, turning every 6 min.
  • Blend broth and roasted vegetables in blender until smooth; pour into large saucepan. Bring just to a simmer. Meanwhile, cook eggs in large nonstick skillet 2 to 3 min. or until whites are almost set. Carefully turn eggs; cook 1 min. or until whites are completely set and yolks are cooked to desired doneness.
  • Place 1 cup chips in each of 6 serving bowls; cover with 1/2 cup tomatillo sauce, 2 Tbsp. cheese, 1 egg and 2 bacon slices. Top with remaining onions.

Nutrition Facts : Calories 360, Fat 22 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 215 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 17 g

CHILAQUILES WITH BACON, EGGS, AND CHEESE



Chilaquiles With Bacon, Eggs, and Cheese image

This one-skillet breakfast is perfect for chilly holiday mornings that call for hot melted cheese and eggs with as little work as possible. Use your favorite jarred salsa verde for this recipe, or feel free to make your own.

Provided by Anna Stockwell

Categories     Breakfast     Bacon     Garlic     Chile     Bean     Salsa     Cheese     Egg     Cilantro     Lime     Winter     Christmas     New Year's Day     One-Pot Meal     Wheat/Gluten-Free

Yield 6 servings

Number Of Ingredients 12

1/2 lb. thick-cut bacon, cut into small pieces
6 garlic cloves, crushed, peeled
1 serrano chile, thinly sliced
1 (14.5-oz.) can pinto beans, drained, rinsed
2 cups jarred or homemade salsa verde, plus more for serving
8 cups thick tortilla chips, plus more
Kosher salt
4 oz. Monterey Jack or pepper Jack, shredded (about 1 cup)
1/2 oz. Cotija or Parmesan, finely grated (about 1/4 cup)
8 large eggs
1/4 cup cilantro leaves with tender stems
Hot sauce and lime wedges (for serving)

Steps:

  • Preheat oven to 425°F. Cook bacon in a large (12") cast-iron or other ovenproof skillet over medium heat, stirring occasionally, until fat is rendered and bacon is beginning to crisp, 5-7 minutes. Add garlic and chile and continue to cook, stirring, until bacon is crisp and garlic is golden brown, 2-3 minutes more. Add beans, stir to combine, then stir in 2 cups salsa verde. Taste by dipping a tortilla chip into mixture; season with salt if needed.
  • Transfer bean mixture to a large bowl (trying to add the chips to the skillet will make a mess, trust us). Gently stir in 8 cups chips with a rubber spatula until thoroughly coated without breaking chips. Return to hot skillet. Stick a handful of fresh chips vertically into mixture here and there-they will get extra crunchy as the chilaquiles bake. Sprinkle Monterey Jack and Cotija over. Make 8 evenly spaced indentations in filling and carefully crack an egg into each. Bake until egg whites are opaque and cheese is bubbly, 10-15 minutes.
  • Top chilaquiles with cilantro. Serve with hot sauce, lime wedges, and more salsa verde alongside.

TEXAS STYLE BACON, BEANS AND EGGS: BLACK BEAN CHILAQUILES



Texas Style Bacon, Beans and Eggs: Black Bean Chilaquiles image

Provided by Rachael Ray : Food Network

Time 1h25m

Yield 4 servings

Number Of Ingredients 18

12 corn or flour tortillas, cut into strips
Cooking spray
1 tablespoon vegetable oil
8 slices smoky lean bacon, sliced across the strips 1/2-inch long
1 red onion, peeled, quartered and sliced
2 Fresno or jalapeno chiles, sliced
4 cloves garlic, chopped
1 (28-ounce) can black beans
1 tablespoon cumin (a scant palmful)
1 rounded tablespoon chile powder (a healthy palmful)
Salt and freshly ground black pepper
1 cup beer (recommended: Negra Modelo)
1 (14-ounce) can diced fire-roasted tomatoes
Small handful fresh cilantro leaves, chopped
1 1/2 to 2 cups shredded hot pepper sharp Cheddar cheese or Pepper Jack cheese
4 eggs, to prepare any style (1 per person)
Ripe avocado, halved, pitted and diced
Lime, cut into wedges

Steps:

  • Preheat oven to 425 degrees F.
  • Cut tortillas into strips and spray with cooking spray. Bake 12 to 15 minutes until crisp. Arrange in casserole dish.
  • Heat a skillet over medium-high heat with 1 tablespoon vegetable oil. Add bacon and brown then remove with a slotted spoon. To the skillet, add the onions, Fresno peppers, and garlic and saute a few minutes.
  • Add the beans and season with cumin, chile powder, salt, and pepper, stir in tomatoes, cilantro, and beer. Thicken 1 minute, then adjust seasoning and arrange on top of tortillas, and scatter in bacon bits and cheese.
  • Cool and store for make-ahead meal.
  • Bake in the hot oven until bubbly and hot, top with fried eggs (as soft or hard as you like), diced avocado and lime wedges.

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