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Dairy Free Chilaquiles Breakfast Casserole

Dairy Free Chilaquiles Breakfast Casserole

Heather Thomas, sloCooking
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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
 

  • Pre-heat oven to 375’
  • Combine eggs, soy milk, salsa, 1 cup dairy free Monterey Jack, onion, Pasilla chili and salt
  • Mix to combine
  • Spray 9x13 glass pan with non-stick spray
  • Begin layering casserole
  • layer chips, 1 layer chorizo flavored tofu, sprinkling of dairy free Monterey Jack
  • Continue layers until you have done the above step three times
  • Top final layer of dairy free Monterey Jack with an additional layer of broken corn chips
  • 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
  • Bake at 375’ 30 minutes or until egg is cooked all the way through
  • Let rest 15 minutes, then slice into pieces and serve warm
  • Garnish with your favorites from the list below
  • Left overs keep for up to a week, delicious cold
  • Suggested garnishes: vegan sour cream, additional shredded dairy free Monterey Jack, chopped cilantro, avocado slices, lime wedges, re-fried beans, salsa, hot sauce