Tasty Dairy Free Chilaquiles Breakfast Casserole

Here is my recipe for a tasty dairy free Chilaquiles breakfast casserole. Remember the other day when I gave you my new recipe for chorizo flavored tofu? Well THIS is a recipe to use that yummy creation. This is the dish the hubs went back for seconds. And not only did he go back for seconds, but he didn’t put any hot sauce on it. VICTORY IS MINE!

Dairy Free Chilaquiles Breakfast Casserole

Dairy Free Chilaquiles Breakfast Casserole

1 lb. chorizo flavored tofu
9 large eggs, beaten
1 ½ cup plain soy milk
1 cup salsa, store bought is fine
2 tbsp diced Pasilla chili
1 ½ + cups dairy free Monterey Jack
¼ white onion, diced
½ tsp kosher salt
6+ cups broken corn tortilla chips, enough for 3 good layers in a 9×13 pan
2 + tbsp chopped fresh cilantro

Directions:
  1. Pre-heat oven to 375’
  2. Combine eggs, soy milk, salsa, 1 cup dairy free Monterey Jack, onion, Pasilla chili and salt
  3. Mix to combine
  4. Spray 9×13 glass pan with non-stick spray
  5. Begin layering casserole
  6. 1 layer chips, 1 layer chorizo flavored tofu, sprinkling of dairy free Monterey Jack
  7. Continue layers until you have done the above step three times
  8. Top final layer of dairy free Monterey Jack with an additional layer of broken corn chips
  9. Slowly ladle egg mixture over entire casserole, make sure you can see it going all the way to the bottom of the pan and that all the top layer of chips are wet with egg mixture
  10. Bake at 375’ 30 minutes or until egg is cooked all the way through
  11. Let rest 15 minutes, then slice into pieces and serve warm
  12. Garnish with your favorites from the list below
  13. Left overs keep for up to a week, delicious cold
  14. Suggested garnishes: vegan sour cream, additional shredded dairy free Monterey Jack, chopped cilantro, avocado slices, lime wedges, re-fried beans, salsa, hot sauce

Dairy Free Chilaquiles Breakfast Casserole

Dairy Free Chilaquiles Breakfast Casserole
 
Author:
Ingredients
  • 1 lb. chorizo flavored tofu
  • 9 large eggs, beaten
  • 1 ½ cup plain soy milk
  • 1 cup salsa, store bought is fine
  • 2 tbsp diced Pasilla chili
  • 1 ½ + cups dairy free Monterey Jack
  • ¼ white onion, diced
  • ½ tsp kosher salt
  • 6+ cups broken corn tortilla chips, enough for 3 good layers in a 9x13 pan
  • 2 + tbsp chopped fresh cilantro
Instructions
  1. Pre-heat oven to 375’
  2. Combine eggs, soy milk, salsa, 1 cup dairy free Monterey Jack, onion, Pasilla chili and salt
  3. Mix to combine
  4. Spray 9x13 glass pan with non-stick spray
  5. Begin layering casserole
  6. layer chips, 1 layer chorizo flavored tofu, sprinkling of dairy free Monterey Jack
  7. Continue layers until you have done the above step three times
  8. Top final layer of dairy free Monterey Jack with an additional layer of broken corn chips
  9. Slowly ladle egg mixture over entire casserole, make sure you can see it going all the way to the bottom of the pan and that all the top layer of chips are wet with egg mixture
  10. Bake at 375’ 30 minutes or until egg is cooked all the way through
  11. Let rest 15 minutes, then slice into pieces and serve warm
  12. Garnish with your favorites from the list below
  13. Left overs keep for up to a week, delicious cold
  14. Suggested garnishes: vegan sour cream, additional shredded dairy free Monterey Jack, chopped cilantro, avocado slices, lime wedges, re-fried beans, salsa, hot sauce

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