Breakfast Chilaquiles Recipe

Breakfast Bash


It’s no secret that Chattanooga’s brunch scene is buzzing. Restaurants hope to satisfy customers’ taste buds with the classics, like bacon and eggs, along with more eccentric offerings – Fruity Pebbles pancakes, anyone? Fortunately for us, five local institutions have shared the blueprints to their beloved breakfast creations.

Be sure to set your alarm clock; these brunch recipes are worth getting out of bed for!


By Mary Beth Wallace

Photography by Lanewood Studio

The Daily Ration


Yields: 1 serving


Phillip Sneller

Philip Sneller, Kitchen Manager



Chilaquiles from the daily ration


The Daily Ration
Course Breakfast, Brunch
Cuisine Mexican
Servings 1 serving


  • 6 oz tortilla chips
  • 4 oz chipotle braise
  • 6 oz white queso
  • 3 oz black beans
  • 4 oz cherry heirloom tomato salad
  • 3 oz Mexican chorizo
  • 2 eggs, scrambled
  • Hoff's Mean Green hot sauce, for drizzling
  • Cilantro, for garnish


  • Fry corn tortillas in a neutral oil until crispy; drain and sprinkle with salt.
  • Cover chips in a warm chipotle braise. Pour queso over each chip.
  • Add black beans and cherry heirloom tomato salad. Sprinkle crumbled chorizo on top.
  • Scramble both eggs and add them to the chilaquiles. Drizzle Hoff’s Mean Green hot sauce on top of everything and garnish with fresh chopped cilantro.
Keyword beans, breakfast food, breakfast recipe, brunch recipe, chilaquiles, chilaquiles recipe, eggs, hoff sauce, mexican breakfast, queso, the daily ration, tortilla chips