This breakfast casserole is a riff on the classic Mexican breakfast chilaquiles. To start, whisk eggs with chili powder and hot sauce and pour them into a baking dish. Cover the eggs with a layer of tortilla chips mixed with an easy ancho chile sauce. Pop the dish in the oven and in about half an hour, the chips and eggs bake into a soft, savory, spicy custard. Top the casserole with diced avocado, crumbled Cotija cheese, and a drizzle of crema.
What to buy: Look for avocados that give slightly when pressed but aren’t completely soft. We used Hass avocados.
Cotija is a crumbly Mexican cheese that can be found in Latin markets and many grocery stores. If you can’t find it, substitute feta cheese.
For the sauce:
For the casserole: