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.

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary

1 hr 30 mins
35 mins


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; fat 15g; cholesterol 225mg; saturated fat 4g; carbohydrates 22g; mono fat 5g; poly fat 3g; insoluble fiber 4g; sugars 6g; protein 22g; vitamin a 645.4IU; vitamin c 12.7mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 5.2mg; vitamin b6 0.5mg; folate 60.1mcg; vitamin b12 0.7mcg; sodium 464mg; potassium 607mg; calcium 156mg; iron 3.3mg.