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Breakfast Chilaquiles
Start your morning with a sizzling skillet of breakfast chilaquiles. This quick dish combines scrambled eggs with crispy tortilla chips and melted Monterey Jack cheese for a meal that feels like eating nachos for breakfast. It is a perfect weekend brunch option that comes together in just a few minutes under the broiler. Fresh toppings like sliced avocado, bright pico de gallo, and cilantro add a refreshing contrast to the rich cheese and spicy pickled jalapenos.
Ingredients
- 6 large eggs
- ¼ teaspoon salt
- 1½ teaspoons vegetable oil
- 1 bag (5 ounces) tortilla chips
- 1 cup shredded Monterey Jack cheese
- ¼ cup pickled jalapeño slices
- 1 ripe avocado, thinly sliced
- 1 cup pico de gallo
- 2 tablespoons cilantro, chopped
Instructions
- 1Turn on the broiler to preheat. Whisk the eggs and salt together in a large bowl until well combined.
- 2Warm the vegetable oil in an oven-safe skillet over medium heat. Pour in the beaten eggs and scramble them gently for 3 to 4 minutes until they are fully set. Move the cooked eggs to a bowl and wipe the skillet clean.
- 3Arrange half of the tortilla chips in the bottom of the skillet. Cover them with half of the shredded Monterey Jack cheese. Layer the rest of the chips and cheese on top, followed by the scrambled eggs and pickled jalapeno slices.
- 4Transfer the skillet to the oven and broil about 6 inches from the heat source. Cook for 1 to 2 minutes until the cheese melts completely and the edges of the chips start to brown.
- 5Take the skillet out of the oven carefully. Garnish the dish with the sliced avocado, pico de gallo, and chopped cilantro.