Bacon and Egg Chilaquiles- tortilla chips, bacon, cheese, and a creamy salsa mixture are layered and baked in the oven to form a delicious Tex-Mex breakfast or brunch. Topped with a sunny-side up egg, this is one flavor-packed meal.

 
If you haven’t tried Chilaquiles before, they are amazing. Great for using up leftover tortilla chips, tortillas, or odds and ends in your refrigerator. You can make them a little spicy or add some Cholulu sauce to make them extra spicy.
Chilaquiles are a popular Mexican and south-western food. Think of them as being like breakfast nachos, but some of the tortilla chips get soft and some stay crunchy and crispy so it is a little more like a casserole.

Layer the creamy salsa mixture with corn on top of a layer of tortilla chips.
Then add shredded cheese and bacon.
So many layers of flavor! Often Chilaquiles is made stovetop in a skillet, but these are assembled in a 9×13-inch baking dish, making it great for a family brunch.
I love how freestyle and fun chilaquiles are and they are totally customizable. Tortilla chips, salsa, and cheese form the basis for chilaquiles.
Bacon and Egg Chilaquiles Recipe Tips:
I like to add corn, but you could add black beans instead, or leave the corn out.
If you use hot salsa, this dish will have a little heat. Serve with hot sauce for more heat. I love Cholulu sauce with anything Mexican.
You can crack the eggs on top of the casserole and cook everything together, but you run the risk of overc...