Chilaquiles Egg Bake

Chilaquiles Egg Bake

1 dozen eggs
¼ cup milk (dairy free is fine)
½ teaspoon salt and pepper
½ teaspoon garlic powder
½ teaspoon onion powder
24 corn tortilla chips
½ pound cooked chorizo (I used Trader Joe’s Soy Chorizo)
1 cup salsa verde
1 cup shredded colby jack cheese (omit or alter if DF)
½ teaspoon smoked paprika

For serving:
Sour cream
Avocado
Cilantro
Green onion or chives
Lime slice
Hot sauce

Preheat oven to 375.

In a large bowl whisk the eggs and add the milk, salt, pepper, garlic pepper, and onion pepper. Stir well to combine.

Layer 12 tortilla chips (or just measure with your heart) in the bottom of a 9x13 glass baking dish. Sprinkle the chorizo on top.

Pour the egg mixture over to cover all the chips and chorizo.

Add the second layer of chips and then drizzle the salsa verde on top. Using a whisk or large fork, gently press the chips down so they become submerged in the eggs.

Sprinkle the top with cheese.

Bake uncovered for 25-30 minutes or until the top is bubbly and the cheese is slightly browned.

Serves 6-8.