Today we’re having chips and salsa for breakfast! Chilaquiles are a traditional Mexican dish of corn tortillas and salsa, and other ingredients depending on regional variations. They are often served with eggs at breakfast or brunch, which is my favorite way to enjoy them.

This recipe uses crushed corn tortilla chips, which is a shortcut method for achieving the crispy corn tortilla traditional to chilaquiles. It’s a great way to use up the crumbs at the bottom of the bag of chips, or maybe some leftover tostada shells that got forgotten and stale in the pantry. The liquid from the salsa and the eggs softens the corn tortilla chips, giving the chilaquiles their signature texture.

I’ve made a version of this dish as a larger frittata in a frying pan for years, but I love making mini frittatas in a muffin pan as an easy make-ahead meal prep option for breakfasts during the week, so I decided to scale my recipe down to this portable mini version. So grab your favorite chips and salsa, and try these mini chilaquiles frittatas for your next brunch, or add them to your weekly meal prep plan for something new!

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Original publication date: September 24, 2020