Recipes and Cooking Chilaquiles Breakfast Casserole 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 31, 2018 Print Rate It Share Share Tweet Pin Email Chilaquiles Breakfast Casserole. Photo: Blaine Moats Prep Time: 35 mins Total Time: 1 hrs 30 mins Servings: 8 Jump to Nutrition Facts Ingredients 12 6 inch corn tortillas, quartered 1 tablespoon vegetable oil 1 cup chopped onion 4 cloves garlic, minced 2 teaspoon dried oregano, crushed 1 28 ounce can crushed tomatoes, undrained 1 cup reduced-sodium chicken broth 2 chipotle peppers in adobo sauce, finely chopped 2 cup shredded cooked chicken 8 eggs ¼ teaspoon ground black pepper Toppings such as avocado, Cotija or feta cheese, tortilla strips, and/or cilantro Directions 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. Rate it Print Nutrition Facts (per serving) 303 Calories 15g Fat 22g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 303 % Daily Value * Total Fat 15g 19% Saturated Fat 4g 20% Cholesterol 225mg 75% Sodium 464mg 20% Total Carbohydrate 22g 8% Total Sugars 6g Protein 22g Vitamin C 12.7mg 64% Calcium 156mg 12% Iron 3.3mg 18% Potassium 607mg 13% Folate, total 60.1mcg Vitamin B-12 0.7mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.