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Chilaquiles Breakfast Casserole

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Chilaquiles Breakfast Casserole



Ingredients :

  • ⅔ cup rice vinegar
  • 2 tablespoons water
  • ½ teaspoon salt
  • ½ teaspoon white sugar
  • 1 cup thinly sliced red onion
  • Methods :

  • Step 1

    In a glass jar, combine rice wine vinegar, water, salt, and sugar. Microwave on high for 1 minute, then stir well to dissolve sugar and salt. Add red onion. Cover and let cool to room temperature.

  • Step 2

    Preheat the oven to 350 degrees F (175 degrees C).

  • Step 3

    Heat a 12-inch oven-proof nonstick skillet over medium heat. Add sausage and cook, breaking apart into bite-sized pieces with a wooden spoon, until browned all over and no longer pink, about 8 minutes.

  • Step 4

    Add diced green chiles, taco sauce, water, and crunchy taco shell pieces. Stir well to combine. Remove skillet from heat.

  • Step 5

    Make 6 wells, spaced evenly apart, in the tortilla mixture. Add 1 egg to each well. Top skillet with Cheddar cheese.

  • Step 6

    Bake uncovered for 14 to 17 minutes, until whites around egg yolks are set. Serve immediately with toppings, as desired.

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