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Easy Bacon and Fried Egg Chilaquiles Verdes are like the breakfast nachos of your dreams! Topped with green verde sauce, queso fresco, fried eggs, and bacon.
All of my life, I have loved sweet breakfast. Pancakes, french toast, waffles, and cinnamon rolls with a side of bacon, of course, since bacon is my favorite food! A few years ago, my obsession with sweet breakfast waned. I owe this all to my favorite place in the world, Isla Mujeres, Mexico and the delicious chilaquiles verdes I had there.
“Tried this for lunch today! It was delicious! My kids loved it too! Second blackberry babe recipe this week! Thanks Michelle!”- Cara B., Blog Comment
We have family that lives there, so we visit once or twice a year. On the island, there’s a little row of restaurants called “loncherias” or “cocinas economicas” that are basically the American equivalent of a diner. These little diners are where I get my favorite Chilaquiles Verdes!
These little restaurants have your standard (Mexican) fare for breakfast, lunch and dinner at budget prices. We visit most often for breakfast, which is a leisurely 2-hour affair and typically sets us back about $10 USD for three people.
In Mexico, they do have sweet options like pancakes on the breakfast menu, but most of the options are savory. You will find Huevos Rancheros, Huevos Migas, Huevos Divorciados, omelettes, eggs with chorizo, and my favorite breakfast, Chilaquiles!
This Bacon and Fried Egg Chilaquiles Verdes recipe is my version of my favorite meal when I’m visiting the island.
So, what exactly are chilaquiles? I was told that they originated out of the need to use up leftover, stale tortillas.
The leftover tortillas are fried like chips, then baked in a red or green chile sauce.
The toppings on chilaquiles vary, but you usually see queso fresco, loads of sour cream and eggs, chicken or pork. I like Chilaquiles Verdes meaning they’re topped with green chile sauce.
Chilaquiles Rojos are chilaquiles topped in a red chile sauce.
I do my chilaquiles a bit different. I don’t have patience for long, involved recipes in the morning, so I take a few shortcuts! I use pre-made tortilla chips. I also use pre-made enchilada sauce, but I reduce it to reduce the water content and create a thicker chili sauce.
I dollop on sour cream and queso fresco. And then, I top them with tons of protein, namely a few fried eggs (with the yolks a bit runny), and my favorite bacon.
If you have leftover pulled pork or leftover chicken, add it! Both are AMAZING on chilaquiles!
I love including as much protein as possible with breakfast, since it helps keep me full until lunch. Chilaquiles are traditionally very soggy. I skip the step of soaking the chips in the sauce so that the chips are a bit crispy!
If you love these Fried Egg Chilaquiles Verdes, I think you’ll also love these recipes:
- Avocado Toast with Egg
- Mini Egg Muffins with Bacon and Cheddar
- BELT Sandwich- Bacon, Egg, Lettuce and Tomato Sandwich
- Low Carb Mexican Chicken Chili
- Avocado Toast with Egg
Bacon and Fried Egg Chilaquiles Verdes Recipe: