One Pan Chilaquiles
Five minutes, one pan, and leftover tortilla chips? This breakfast is about to become your new favorite!
Hello Stability Nutrition Friends,
Happy Friday!
Are you looking for a breakfast that will liven up your weekend? If you have 5 minutes, this recipe is for you!
These 5-minute, One Pan Chilaquiles are super simple to make, so fun, and ultra delicious!
All you need is leftover tortilla chips, a jar of salsa verde, some spinach, eggs, and vegan feta. That’s it! 5 ingredients, and you’ve got a gourmet meal. Toss it all in one pan, cook, and voilà! You have a meal that looks and tastes like you spent way more time on it than you did!
The chips soften up in the salsa but keep a little crunch on the edges, so good! The spinach wilts right in, and that crumbled vegan feta on top brings it all together.
Why you'll love these One Pan Chilaquiles
⏱️ Make in Just 5 Minutes:
This is so easy and quick to make. Just 5 ingredients and 5 minutes to cook!
🌿 Sneaky Greens:
The spinach wilts right into the salsa and practically disappears. You get a nice boost of nutrients without it taking over the dish at all.
♻️ Uses up Leftovers:
Got leftover tortilla chips going stale? This is the perfect use for them! No special ingredients, no grocery run, just stuff you probably already have in your pantry.
5-Minute One-Pan Chilaquiles
Quick, flavorful, and ridiculously easy, these chilaquiles turn leftover tortilla chips into the best lazy breakfast you'll ever have!
Author: Elisa | Stability Nutrition
Yield: 2 servings
Ingredients:
1 cup tortilla chips
1 cup salsa verde
2 big handfuls of fresh spinach
4 eggs
1-2 tablespoons vegan feta, or cheese of choice
Optional toppings: avocado slices, fresh cilantro, a squeeze of lime, hot sauce
Instructions:
Heat a skillet over medium heat and toss in the tortilla chips.
Pour the salsa verde over the top and in the pan.
Make a couple little wells in the salsa and crack your eggs right in.
Top with the spinach, then cover with a lid to steam for just a couple minutes.
Remove the lid, and crumble the vegan feta (or cheese of choice) over the top.
Cook until the whites are set and the yolks are however you like them!
Plate up and add any toppings you love.
Enjoy!
Notes:
Any tortilla chips work here. Salted, unsalted, multigrain, even the broken ones at the bottom of the bag.
Want to make it heartier? Add some black beans when you add the spinach.
This is best eaten the day of, but leftovers will keep for one day in an airtight container in the fridge.
This is also amazing for a quick dinner!
These Chilaquiles help make busy mornings feel just a little easier. I hope you love them as much as I do!
If you make these, I’d love to see your creations! Tag me on Instagram with #stabilitynutrition.
In good health and happiness,
Elisa
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