My take on the classic Mexican breakfast! I keep it quick and easy by using premade sauce, and lots of fresh veggies as toppings.
In a small bowl, mix the eggs, milk and seasonings with a fork and set aside.
Add enough oil to a large skillet to cover the bottom of the pan. Heat over medium-high heat.
Once the oil gets hot, carefully lay some tortillas along the bottom of the pan. I've found it's best to fry them in 2-3 batches. You don't want the tortillas overlapping too much, or else they won't get as crispy, and you want your tortillas to be extra crispy for chilaquiles. This will ensure that they hold up with the sauce and don't get too soggy.
Cook, stirring often, until they start to turn golden brown and get a good crisp, approximately 5-10 minutes. Move to a plate with a paper towel, to soak up excess oil, and set aside.
In the same pan, turn heat to medium and add the egg mixture. Once they’re cooked well, add the tortillas back to the pan, as well as the can of El Pato sauce (or whatever sauce or salsa you’re using). Gently mix it all together and cook for another 2-3 minutes to make sure everything is warmed and combined.
Turn off heat, sprinkle on your favorite cheese and cover for approximately 5 minutes, to let the cheese melt. Serve immediately with your favorite toppings, such as queso fresco, onions, cilantro and avocado!