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: 

Bacon and Fried Egg Chilaquiles Verdes Recipe:

Bacon and Egg Chilaquiles Verdes

Bacon and Fried Egg Chilaquiles Verdes

Yield: 2
Cook Time: 20 minutes
Total Time: 20 minutes

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. 


  • 6 ounces tortilla chips
  • 16 ounces green enchilada sauce
  • 4 ounces Smithfield Hometown Original Bacon
  • 2 tsp olive oil
  • 1-2 eggs
  • 2 ounces sour cream
  • 2 ounces queso fresco
  • cilantro for garnish


  1. Layer chips onto a lightly greased baking sheet or cast iron skillet.
  2. Heat a small saucepan to medium heat and add enchilada sauce. Simmer for 15-20 minutes, until reduced by ⅓ to ½, stirring occasionally.
  3. In a large non-stick skillet, add bacon. Cook on low, 2-3 minutes each side or until crispy. Drain on a plate with paper towels.
  4. Drain bacon from skillet and wipe with paper towel.
  5. Add olive oil to skillet and heat on medium heat, until it just starts to smoke.
  6. Gently crack egg(s) into skillet, careful not to break the yokes. Allow to fry for 2-3 minutes,carefully spooning the hot oil over the egg whites. If you'd like your yolks cooked through, cover the skillet with a lid for the last minute.
  7. Top chips with reduced enchilada sauce*, crumbled bacon, egg, drizzled sour cream (I use the squeeze top kind), and queso fresco. Garnish with cilantro leaves to taste.
  8. Serve while warm!


  • *Optional: Allow enchilada sauce to soak into chips before serving. I enjoy my chips a little crispy, so I eat immediately. For an authentic style chilaquiles, bake chips and sauce at 350 for 5-10 minutes before adding toppings, then serve.

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