Transform leftovers from taco night into this brunch favorite from Dietitian Debbie Dishes. Corn tortillas, squash, onions and jalapeños are simmered in salsa, then topped off with eggs and a sprinkle of cheese. Even better, it’s a one-pan dish for easy cleanup so you can get on with your day. Skillet Chilaquiles with Eggs Ingredients 1 tablespoon olive oil 1/3 cup red onion, chopped 1/4 jalapeño, chopped 2 small summer squash, thinly sliced 2 cloves garlic, minced 1/8 teaspoon salt 1/3 cup salsa 1 (14 ounce) can enchilada sauce 10 corn tortillas, quartered 1/2 cup shredded cheddar cheese 4 eggs Toppings…