Make This Loaded Mexican Chilaquiles Skillet Next Time You Want an Epic Breakfast
Trade your boring scrambled eggs for a crunchy, cheesy mountain of tortilla chips piled high with fresh toppings.
This loaded skillet completely transforms standard morning ingredients into a massive flavor party. You just scramble a few eggs, layer them into a pan with crunchy tortilla chips and heaps of melty cheese, and pop the whole thing under the broiler for a minute. Once it is hot and bubbling, load it up with creamy avocado, fresh salsa, and a squeeze of lime for a killer breakfast that hits every single craving.
Here’s what you need: 6 large eggs, ½ tablespoon of neutral vegetable oil (like canola or sunflower), 5 ounces of tortilla chips (nachos), 1 cup of shredded cheese (Monterey Jack, Cheddar, or Gouda), ¼ cup of sliced pickled jalapeños, 1 ripe avocado, 1 cup of fresh Pico de Gallo (or your favorite chunky salsa), 2 tablespoons of chopped fresh cilantro, sour cream, and lime wedges for serving.
To start, crack your eggs into a medium bowl, add a quarter-teaspoon of salt, and whisk them together until smooth. Heat the vegetable oil in a large, oven-safe skillet (about 12 inches) over medium heat. Pour in the eggs and cook them, stirring gently, for 3 to 4 minutes until they form soft scrambled curds. Transfer the eggs to a plate and wipe the skillet clean.
Turn your oven's broiler on to high (around 240–260°C or 475°F).
Spread half of your tortilla chips in an even layer across the bottom of the same skillet. Sprinkle half of the shredded cheese right over the chips, then layer on the remaining chips, the rest of the cheese, the cooked scrambled eggs, and the pickled jalapeño slices.
Slide the skillet under the hot broiler for just 1 to 2 minutes — keep a close eye on it — until the cheese completely melts into a gooey blanket and the edges of the chips turn a beautiful golden brown.
Carefully pull the hot skillet out of the oven. Top it immediately with thin slices of fresh avocado, generous spoonfuls of Pico de Gallo, and a scatter of chopped cilantro. Serve it family-style straight from the pan, passing around sour cream and fresh lime wedges for squeezing over the top.
