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Skillet Breakfast Chilaquiles
Crispy tortilla chips, fluffy scrambled eggs, and melted Monterey Jack cheese turn a standard morning meal into something that feels like eating nachos for breakfast. This sizzling skillet dish relies on a quick trip under the broiler to get those edges perfectly toasted. Fresh toppings like sliced avocado, bright pico de gallo, and cilantro add a refreshing contrast to the rich cheese and spicy pickled jalapeños. It's a fantastic way to wake up your weekend routine.
Equipment
- Oven
- Stovetop
- Skillet
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
- 1Preheat the broiler. Whisk the eggs and salt together in a large bowl until well combined.
- 2Warm the vegetable oil in an oven-safe 12-inch skillet over medium heat. Pour in the beaten eggs and scramble them gently for 3 to 4 minutes until they're fully set. Move the cooked eggs to a bowl and wipe the skillet mostly clean.
- 3Spread half of the tortilla chips in the bottom of the same skillet. Sprinkle with half of the shredded Monterey Jack cheese. Layer the remaining chips and cheese on top, followed by the scrambled eggs and pickled jalapeño slices.
- 4Transfer the skillet to the oven and broil about 6 inches from the heat source for 1 to 2 minutes, until the cheese melts completely and the edges of the chips start to brown. Watch closely here so the chips don't burn.
- 5Remove the skillet from the oven carefully. Top with the sliced avocado, pico de gallo, and chopped cilantro before serving.
Notes
- Swap: For a milder flavor, substitute canned diced green chiles for the pickled jalapeño slices.
- Serving: Top with a dollop of sour cream and serve with fresh lime wedges on the side.
- Equipment: Make sure your skillet is fully oven-safe before placing it under the broiler.
Recipe Details
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