Corn Flakes Chilaquiles

Servings 1


Corn Flakes Chilaquiles

Salsa for breakfast? Oh, yes please! Take Kellogg’s Corn Flakes® and add eggs, milk, avocado, tomato, jalapeño, light sour cream and lime.


  • 2 eggs lightly beaten
  • 2 tablespoons milk
  • Dash of salt and pepper
  • 1 cup Kellogg's® Corn Flakes
  • 1/4 medium ripe avocado, pitted, peeled and sliced
  • 1/4 cup chopped and seeded tomato
  • 1 tablespoon reduced-fat sour cream
  • 1 tablespoon Kellogg's Corn Flakes® cereal
  • 1 to 2 slices fresh jalapeño pepper
  • Lime wedge (optional)


1. In microwave-safe, 2-cup bowl whisk together eggs, milk, salt and pepper. Stir in 1 cup Kellogg’s® Corn Flakes cereal. Microwave at high for 1 to 1 1/2 minutes or until a knife inserted near centre comes out clean, checking cooking progress halfway through the microwave time.
2. Top with avocado, tomato, sour cream, 1 tablespoon cereal and jalapeño pepper slices. Serve with lime wedge (if desired).

Microwave cooking times may vary.

This recipe makes a quick and satisfying breakfast-for-dinner on nights when you are crunched for time.

1 Servings