I’m convinced that breakfast foods are best, in any country or at any time of day.


It’s always a special treat at the restaurant when Sous Chef Ceasar makes up a big pan of chilaquiles in the morning for us bleary eyed kitchen staff and the hung over waitstaff.  We descend upon it like hungry wolves tearing at a carcass, mouths dripping with Cholula hot-sauce.

As is with many other breakfast dishes, this is a great leftover-buster breakfast casserole.  It’s built of the foundation of some old tortillas or tortilla chips, covered with sauteed veggies and chili peppers, then topped with scrambled eggs and cheese.  It just so happened that I had mostly green veggies to get rid of in the fridge as well as a little bit of tomatillo salsa verde that I had put up last summer: thus the Chilaquiles Verdes Casserole was born.


Chilaquiles Verdes Casserole

Serves 4 – cost approx $1.15 per serving


  • 20 small corn tortillas, cut into strips – about 2-3 cups of tortilla strips, you could also use thick tortilla chips instead. ($.55)
  • 2 Tbs vegetable oil or bacon grease
  • 1 large onion, medium dice ($.41)
  • 4 garlic cloves, sliced
  • 1 green bell pepper, medium dice ($.99)
  • 2 ribs celery, medium dice ($.13)
  • 1-2 serrano chilis, thinly sliced – use how ever much peppers you’re in the mood for, I used 2 and it was spicy as ba-jesus but yummy.
  • 1/4 cup fresh herbs, minced – I used some parsley and green onions ($.25)
  • 6 eggs ($.72)
  • 1/2 cup milk ($.18)
  • salt and black pepper, to taste
  • 6 slices jack cheese ($.86)
  • 1/2 cup salsa verde ($.25)

Start by preheating the oven to 325 F.  Put the tortilla strips in a casserole dish and bake for 30-45 minutes or until the strips are all crispy, stirring every few minutes.  This is a good thing to let bake along while you’re preparing all the other ingredients.  Once they are all crispy, set aside and crank the oven up to 375 F.


In a large saute pan, heat the veg oil or bacon grease and saute all the vegetables until they are cooked and translucent, 5-10 minutes.  Stir in the fresh herbs and pour the whole she-bang over the crispy tortilla strips.


Mix up the eggs, milk, and salt and pepper and scramble in the same pan you cooked the veggies in.  (It’s all going to the same place, no need to dirty up another dish.)  Make sure not to overcook the eggs, they’ll cook more in the oven.  Spoon the still a little bit runny eggs over the tortilla strips and vegetables.


Put the cheese over and salsa verde on top of the eggs.


Bake for 15 minutes or until the top of the cheese is slightly browned and bubbly.