Salsa And Chips Breakfast Casserole

Serves 6-8
Recipe by Chadwick Boyd
Prep Time

20 min

Cook Time

50-55 min


Products used in this recipe


12 Eggs
1 Cup Whole Milk
1¼ Teaspoons Kosher Salt
1 16-Ounce Container Garden Fresh Gourmet® Jack's Special Salsa
3 Cups Garden Fresh Gourmet® Tortilla Chips
2 Cups Fresh Arugula + More To Garnish
2 Cups Shredded Extra Sharp Cheddar Cheese
⅓ Cup Halved Cherry Tomatoes


Preheat the oven to 350°F. Lightly spray a 2-quart baking dish with cooking spray. Whisk together the eggs, milk and salt in a large mixing bowl. Add in all but ⅓ cup of the salsa; whisk again. Stir in the arugula and cheese. Place the chips in the bowl and gently fold with a rubber spatula until they are fully coated with egg. Let sit for 5 minutes to slightly soften. Pour the casserole mixture into the baking dish, making sure to tuck as much of the chips into the eggs as possible. Place on the middle rack of the oven and bake about 50 minutes, until the top is golden brown and a knife comes out clean from the center. Remove from the oven and let rest 10 minutes before serving. Spoon the remaining salsa over top and scatter the arugula and cherry tomatoes.



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