We actually made this meal so many times at one point, we became dangerously close to growing tired of it. Chilaquiles for breakfast? Chilaquiles for lunch? Dinner?
This is our version of this delicious Mexican dish, which we love and is terribly simple to make. You will find recipes all over the internet that are far more complicated and more like what you might sample in your favorite Mexican cafe, but we opted for simple. My goal is to offer enjoyable recipes for which real people can find the ingredients and make. Why make eggs, tortilla chips, enchilada sauce and cheese any more complicated than it needs to be?
- Warm the enchilada sauce. Prepare beans according to can instructions.
- Beat eggs and milk together vigorously for two minutes. Season with salt and pepper.
- Heat or cook the sausages according to package instructions. Crumble into bite size pieces and set aside.
- Heat a non-stick frying pan until just above medium heat, but not smoking hot. Melt butter in the pan.
- As the very last of the butter is liquefying, add the egg mixture.
- Do not stir immediately. Wait until the first hint of setting begins. Use a spatula or a flat wooden spoon to push the eggs toward center while tilting skillet to distribute runny parts. Add sausage crumbles and green onions.
- Continue this motion as the eggs continue to set. Crumble the chips into the eggs when they are halfway done. Break apart large pieces as they form with your spoon or spatula. You will come to a point where the push-to-center technique is no longer cooking runny parts of the egg. Flip over all the egg and chips and allow the eggs to cook 15 to 25 seconds longer.
- Move eggs to a plate. Spoon as much of the beans as desired on top of the eggs and chips. Lace with warm enchilada sauce. Sprinkle with cheese.
- Serve with guacamole, if desired.