Chilaquiles with Bacon
This chilaquiles with bacon recipe transforms the traditional Mexican morning comfort food into a crowd-pleasing brunch sensation. Originating as a clever way to repurpose day-old tortillas and dinner leftovers, this version creates a delicious layered casserole that combines crispy tortilla chips, creamy salsa-sour cream sauce, fresh spinach, and two types of cheese. The addition of crumbled bacon adds a smoky, savory element that complements the other ingredients perfectly. Topped with sunny-side-up eggs, crumbled Cotija cheese, fresh cilantro, and optional avocado slices, this dish delivers a symphony of textures and flavors that will breathe new life into your family brunches. Simple to prepare yet impressive to serve, these chilaquiles strike the perfect balance between comfort food and culinary adventure—a guaranteed empty-pan hit at any gathering.
Prep Time
15 minCook Time
20 minTotal Time
35 minServings
6Ingredients
- 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
Directions
- Preheat oven to 350°. In a small bowl, combine salsa and sour cream. Arrange half the tortilla chips in a greased 13×9-in. baking pan. Layer with half the salsa mixture, all the spinach, half the shredded cheese and half the bacon. Top with remaining tortilla chips, salsa mixture, shredded cheese blend 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.