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Eggs and Chips

Eggs and Chips This recipe originally featured potato chips, but the tortilla chips work much better. The corn flavor goes nicely with the eggs, and the chips retain some texture. I have added the minced celery and red bell pepper to give a bit more crunch. If you mix the sauce and slice the eggs ahead of time, this dish is a snap to assemble and heat for a company breakfast.

Serves 4.


  • 2 c crushed tortilla chips, divided
  • 4 hard boiled eggs, cut crosswise in 1/4 inch slices
  • 2 Tbsp minced celery
  • 2 Tbsp minced red pepper
  • 1-10 oz can cream of celery soup
  • 1/2 c milk
  • 1 tsp prepared mustard
  • 1/8 tsp pepper
  • 1/8 tsp salt
  • whole tortilla chips and sliced bell pepper for garnish


  1. Preheat oven to 350 degrees F.
  2. Place 1 cup crushed chips in greased 8? or 9? cake layer dish or a 9?X9? baking dish.
  3. Cover the chip with a layer of sliced eggs.
  4. Sprinkle with pepper, salt, minced celery and minced red bell pepper.
  5. Mix soup, milk, mustard, pepper and salt. Spoon evenly over eggs.
  6. Sprinkle with remaining crushed chips.
  7. Cook uncovered for 25 minutes.
  8. Garnish with whole tortilla chips around the outside of the pan and red bell pepper circles.

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