When my husband and I were dating, we used to go to this little Mexican food restaurant every Sunday morning for breakfast. We always ordered chilaquiles. The restaurant has long since closed, and with kids and life in the way, we rarely go out to eat. I decided to recreate our favorite breakfast recipe, quick and easy style.
Serves - 2-3 generous portions (we eat this as an entire meal, so for us, it serves 2)
Crack eggs into a bowl, add salt, lightly beat with a fork.
Warm butter over medium heat in a large skillet and coat. Add eggs and cook as you normally would make scrambled eggs. When they are almost done (90-95%), turn off the heat, add broken chips and salsa.
Lightly fold together the mixture. You don't want to crush the chips, but the idea is to mostly coat the eggs and chips with the salsa.
The next step can go one of two ways. You can either divide onto two plates, top both with the cheese, then microwave the plates to melt the cheese. Alternatively if you have an oven safe skillet, you may put all of the cheese on top, pop into an oven to melt it, then divide and serve.
We love this hearty breakfast! It's traditionally served with refried beans, but we never take time to do that, and as you can see, my portion size is generous so that you don't need the beans. They do make a nice compliment if you'd like to stretch it to feed more people. I hope you enjoy it.