Chilaquiles Verdes Breakfast Bake

• 10 corn tortillas, cut into quarters
• 2 cups tomatillo salsa verde
• 1 cup shredded Mexican cheese blend
• 4 large eggs
• 1/2 cup crumbled queso fresco or feta cheese
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and diced
• 1 avocado, sliced
• Salt to taste
• Black pepper to taste
• 2 tablespoons vegetable oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large oven-safe skillet, heat oil over medium heat. Fry tortilla quarters until slightly crispy, then set aside.
3. 3 Pour salsa verde into the skillet, coating the bottom evenly.
4. 4 Layer half of the tortilla quarters over the salsa.
5. 5 Sprinkle with half of the Mexican cheese blend.
6. 6 Add the remaining tortilla quarters and top with the rest of the cheese.
7. 7 Crack eggs over the top, sprinkle with salt and pepper, and bake for 20-25 minutes until eggs are set.
8. 8 Remove from oven and top with crumbled queso fresco, red onion, cilantro, and jalapeño.
9. 9 Let stand for 5 minutes before serving with avocado slices on the side.

Nutrition

Tips

• For a make-ahead option, assemble the bake up to step 7, cover, and refrigerate overnight. Add 5 minutes to the baking time.
• Adjust the spice level by controlling the amount of jalapeño used.
• Use store-bought salsa verde for convenience or make your own for extra freshness.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Serving Suggestions

• Serve with a side of fresh fruit salad for a balanced breakfast.
• Pair with a spicy Mexican hot sauce for an extra kick.

FAQ