Try this make-ahead breakfast casserole to feed a crowd on a busy weekend. The zesty Mexican flavors will inspire everyone to come back for seconds.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Grease a 3-quart baking dish. Spread tortillas evenly on two baking sheets. Bake on separate oven racks 15 minutes. Remove; let cool.

  • Meanwhile, in a large skillet heat oil over medium-high. Add onion, garlic, and oregano. Cook and stir 2 minutes. Add tomatoes, broth, and chipotle peppers. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes, stirring occasionally. Stir in chicken.

  • Cover bottom of prepared baking dish with the tortillas. Top with chicken mixture; let cool. Cover; chill overnight.

  • Preheat oven to 350°F. Bake casserole, covered, 35 minutes. Remove from oven. Make eight intents in chicken mixture with the back of a spoon. Crack an egg into a custard cup; slip egg into an indent. Repeat with remaining eggs. Sprinkle with 1/4 teaspoon black pepper. Bake, uncovered, 10 to 15 minutes or until whites are set and yolks are thickened. Remove. Let stand 10 minutes. Serve with desired toppings.

Nutrition Facts

303 calories; 15 g total fat; 4 g saturated fat; 3 g polyunsaturated fat; 5 g monounsaturated fat; 225 mg cholesterol; 464 mg sodium. 607 mg potassium; 22 g carbohydrates; 4 g fiber; 6 g sugar; 22 g protein; 0 g trans fatty acid; 645 IU vitamin a; 13 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 1 mg vitamin b6; 60 mcg folate; 1 mcg vitamin b12; 156 mg calcium; 3 mg iron;