For many, the day doesn’t truly start until you’ve had your first bite of green chile. This Denver-inspired riff on classic chilaquiles packs a full-on meal into one craveable breakfast scramble featuring our Melty Cheddar Chicken Sausage, spicy hatch chiles, fresh greens, creamy avocado, and crispy tortilla chips. It’s a bold, energizing way to start the day—with a snap, a crunch, and just enough heat to wake you up right.
SERVING MULTIPLIER:
1X
2X
3X
4X
Ingredients
1 package of Melty Cheddar Chicken Sausage, cut into ½-inch dice
8 large eggs
¼ cup heavy whipping cream
¼ cup crumbled cotija or queso fresco cheese, divided
1 tablespoon unsalted butter
2 cups corn tortilla chips, roughly crushed and divided
1 cup Hatch green chile sauce, divided
¼ cup jarred roasted red peppers, drained and cut into ½-inch dice
1 tablespoon coarsely chopped cilantro
¼ cup grape or cherry tomatoes, sliced into ¼-inch rings
1 small ripe avocado, sliced into ¼-inch thick pieces
3 tablespoons crema or sour cream
1 stalk green onion (green part only), thinly sliced
Instructions
Prep Time: 10 min | Cook Time: 10 min | Servings: 1
1
Whisk eggs, heavy cream, and 2 tablespoons of crumbled cotija or queso fresco in a bowl until well mixed, then set aside.
2
Melt butter in a large nonstick sauté pan over medium-high heat. Add diced sausage and sauté until it begins to lightly brown, about 2 minutes. Stir in half the corn tortilla strips, half the Hatch green chile sauce, roasted peppers, and cilantro, then reduce heat to medium and gently stir in the egg mixture. Cook until the eggs reach a soft scrambled consistency (about 2-3 minutes).
3
Remove the pan from the heat and let it sit for 1 minute.
4
Divide the scramble into 3-4 servings on a platter or individual plates. Sprinkle with the remaining tortillas. Spoon the remaining chile sauce on top and garnish with tomatoes, avocado, crema or sour cream, remaining crumbled cheese, and green onions.
