Try something new for breakfast! Traditional Mexican chilaquiles, consisting of fried corn tortillas or tortilla chips, combined with eggs, cheese, corn, scallions, and salsa. This is a budget-friendly, clean-out-your-fridge breakfast recipe.

Corn and scallion chilaquiles recipe by Martha Stewart adapted by Cheap Recipe Blog

About the Recipe: Corn and Scallion Chilaquiles

What is chilaquiles? Chilaquiles is a traditional Mexican dish consisting of fried tortillas or tortilla chips, simmered in red or green salsa, and sprinkled with cheese.

Chilaquiles is a great dish to use up leftovers and odds-and-ends in your fridge. Using what you already have on hand is a great way to save money on food!

I’m always on the lookout for recipes that can be eaten any time of the day. This chilaquiles recipe fits the bill.

Since it’s egg-based, it’s great for breakfast or brunch. But it would also be totally appropriate for lunch or dinner.

This dish consists of pantry staples:

  • Eggs
  • Scallions
  • Frozen corn
  • Tortilla chips

Whenever possible, I try to use up food I have at hand at home instead of making a trip to the grocery store. This can save quite a bit of money in the long run.

Corn and scallion chilaquiles recipe by Martha Stewart adapted by Cheap Recipe Blog

Here are some other egg-based recipes that make good use of odds-and-ends ingredients in your fridge:

I found this gem of a recipe from Martha Stewart Living Magazine. Give it a try it while this season’s sweet corn is still fresh.

Like what you see? Follow along on Instagram for more inspiration!

Corn and scallion chilaquiles recipe by Martha Stewart adapted by Cheap Recipe Blog

Corn And Scallion Chilaquiles

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes

Try not to over-bake this dish. You want the eggs to be moist and creamy. Serve with homemade hot sauce.


For chilaquiles

  • 1 tablespoon olive oil
  • 4 scallions, chopped
  • 1 tablespoon finely chopped jalapeño pepper
  • 1 1/2 cups sweet corn kernals
  • 1 teaspoon fine grain seat salt
  • 6 large eggs
  • 1 1/2 cups broken tortilla chips
  • 1/2 cup Feta or cotija cheese
  • Chopped tomato
  • Chopped scallions
  • Extra Feta or cotija cheese
  • Tabasco sauce
  • Homemade hot sauce


  1. Preheat oven to 400F. In a medium skillet, heat oil and add scallions and jalapeño pepper. Cook and stir for 1 minute. Add corn and salt and continue cooking for 1 minute, stirring occasionally.
  2. In a mixing bowl, whisk together eggs. Add chips and cheese. Pour egg mixture into skillet. Cook for 1 minute, just until the bottom layer of egg begins to set. Transfer skillet into preheated oven. Cook for an additional 6 minutes or so, just until eggs are set.
  3. Remove from oven and allow to stand for 10 minutes before serving. Serve with your choice of toppings and extra tortilla chips, for dipping.

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