Chicken Verde Chilaquiles Breakfast Casserole

  • Author: Chrystal Johnson


  • 5 cups corn tortilla chips
  • 24 ounces salsa verde
  • 3/4 cup crumbled Queso Fresco cheese
  • 2 cups shredded chicken
  • 1 can pinto beans, drained and rinsed
  • 6 Handsome Brooke Farm Eggs
  • ¼ cup cilantro leaves
  • ½ cup green onions, thinly sliced
  • 1 cup diced avocados
  • ¼ cup Cotija cheese (Queso Fresco is fine too)
  • Sour cream (optional)
  • Thinly sliced jalapeños (optional)


  1. Preheat your oven to 400˚ F.
  2. Pour your tortilla chips into a medium sized baking dish then pour the salsa verde all over the top of the chips.
  3. Sprinkle ¾ cup queso fresco cheese, the shredded chicken and pinto beans on top.
  4. Make 6 grooves around the pan and crack an egg into each of the grooves.
  5. Place in oven (uncovered) and bake for about 25 minutes, or until the egg whites are cooked.
  6. Once it’s cooked through and the eggs are cooked to your liking, remove the baking pan from your oven.
  7. Top the chilaquiles with avocado, cilantro, green onions, jalapeno slices, Cotija cheese and sour cream.
  8. Enjoy a delicious breakfast or brunch with your family!