Breakfast/ Dinner/ Gluten Free/ Healthy/ Lunch/ Shared Plates

Breakfast Chilaquiles with Eggs

May 14, 2019

True Life: Breakfast Chilaquiles with eggs may be one of my favorite things, like ever

Chilaquiles Verde in Cast Iron Skillet

Why you ask? Well one, breakfast chilaquiles WITH EGGS. With eggs, makes every dish better. I feel like people either wholeheartedly agree or you think I sound like a mad woman. Side note, because “squirrel”, but speaking of mad women, GOT really just perplexed me. WTH was Kahleesi’s problem?! I’m shocked…

Anyways, back to the egg convo. I could literally eat them on anything. Pasta, burgers and most definitely these breakfast chilaquiles with eggs.

You might be wondering what the heck these things even are?

Breakfast chilaquiles are basically like a nacho casserole. And oh my lanta, are they good. Now obviously these breakfast chilaquiles with eggs are great for breakfast, but don’t let time restrict you. You can make these chilaquiles with eggs anytime of day.

The first time I had chilaquiles, was when I worked at the Phoenician. I’m pretty sure it was around Christmas and one of my coworkers was tossing chips in salsa, and all I could think was…. Gross, soggy chips. Well friends, I was wrong… soo soo wrong. When you pop these into an oven it’s almost like corn tortilla bread pudding. Obviously without the bread.

And they are so easy to make! Done in about 20 minutes and I actually bake eggs into my breakfast chilaquiles and then add the toppings after the fact; making this bad boy a pot or pan meal. I ended up using my cast iron skillet, which is probably my FAVORITE pan cook with. It has locked in flavor that makes every meal that much better. And of course it is beautiful in pictures.

Want another Cast Iron Skillet Recipe?! Check out this sweet potato breakfast hash here!

So basically, what I’m saying is…

You have not reason to not make these breakfast chilaquiles with eggs! Let me know how these little babies turn out!

Breakfast Chilaquiles with Eggs

Serves: 2-4
Cooking Time: 20 Minutes


  • 4 Cups of Corn Tortilla Chips
  • 2 Cups Salsa Verde
  • Toppings:
  • 1 cup Refried Black Beans, heated up
  • 1/4 cup Red Onion, chopped
  • 1-2 Jalapenos, sliced
  • 1/4 cup Cilantro, Chopped
  • 1 Avocado, diced
  • 3 tbsp Green Onion, sliced
  • 1/4 Cojita Cheese, crumbled
  • 4 Eggs



Preheat oven to 400 degrees


Toss chips and salsa in bowl to coat chips


Place in cast iron skillet, or oven safe pan


Once oven is preheated, pop into oven and cook for about 5 minutes


Take out of oven, add heated up black refried bean on top and spread over the top


Make 4 impressions in chips and crack one egg in each impression


Allow to cook for 8-12 minutes until eggs have reached doneness that you would like


Remove from oven and top with red onion, jalepenos, avocado, cilantro, green onion, and cojita cheese


Dig in!

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Breakfast Chilaquiles with Eggs
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