On Christmas morning—and other winter vacation mornings—you need a big, comforting egg-and-bacon breakfast, ideally without the work of frying individual eggs and bacon for each person at the table. And that’s where this easy skillet casserole comes in. I start by slicing up the bacon and frying it in the biggest cast iron skillet I have. Then I add crushed garlic, sliced serrano peppers, and pinto beans. Once it’s stirred with a jar of salsa verde, it all gets tossed into a bowl of tortilla chips, then layered back into the skillet to be covered in cheese and eggs and baked just until those eggs are set.
The best part of this recipe is a tip I learned from my test kitchen buddy, Rick Martinez: Leave a handful of chips undressed to tuck into the skillet at the last minute. Their salsa-free points add the perfect layer of crunch to the dish that just makes everything more fun. It’s the holiday break—breakfast should be fun!
Be merry,
