Description
Chilaquiles Bacon Eggs Cheese is a hearty and flavorful breakfast dish featuring crispy tortilla chips, savory bacon, and a cheesy egg topping, perfect for starting your day.
Ingredients
Scale
- 225 g thick-cut bacon, cut into small pieces
- 6 garlic cloves, crushed and peeled
- 1 serrano chile, thinly sliced
- 410 g canned pinto beans, drained and rinsed
- 480 ml salsa verde, plus extra for serving
- 230 g thick tortilla chips, plus additional as desired
- Kosher salt, to taste
- 115 g Monterey Jack or pepper Jack cheese, shredded
- 15 g Cotija cheese or Parmesan, finely grated
- 8 large eggs
- 10 g cilantro leaves with tender stems
Instructions
- Preheat oven to 220°C. In a large ovenproof skillet over medium heat, cook bacon, stirring occasionally, until fat is rendered and bacon is just starting to crisp, 5–7 minutes.
- Add crushed garlic and sliced serrano chile, continuing to cook and stir until bacon is crisp and garlic is golden, about 2–3 minutes more.
- Add drained pinto beans to the skillet and stir to combine. Pour in 480 ml salsa verde, stirring thoroughly. Taste by dipping a tortilla chip and adjust seasoning with kosher salt as needed.
- Transfer the bean mixture to a large bowl. Using a rubber spatula, gently fold in 230 g tortilla chips, ensuring even coating without breaking the chips. Return the mixture to the hot skillet.
- Insert a small handful of fresh tortilla chips vertically throughout the mixture for additional crunch.
- Scatter shredded Monterey Jack and Cotija cheeses evenly over the top. Make 8 evenly spaced indentations in the filling and carefully crack an egg into each.
- Bake until the egg whites are set and the cheese is bubbling, 10–15 minutes.
- Garnish with cilantro leaves. Serve immediately with hot sauce, lime wedges, and extra salsa verde.
Notes
- Customize the level of heat by adjusting the amount of serrano chile.
- For a vegetarian version, you can omit the bacon or substitute with a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 950mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 420mg