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+ servings

Bacon and Egg Chilaquiles

Bacon and Egg Chilaquiles- tortilla chips, bacon, cheese, and a creamy salsa mixture are layered and baked in the oven to form a delicious Tex-Mex breakfast or brunch. Topped with a sunny-side up egg, this is one flavor-packed meal.
Course Breakfast
Cuisine Mexican, Tex-Mex
Keyword chilaquiles
Prep Time 15 minutes
Cook Time 20 minutes
Servings 6
Calories 620kcal


  • 3 1/4 cups hot salsa
  • 2/3 cup sour cream
  • 1 (15.25-ounce) can yellow corn, drained
  • 9 ounces tortilla chips
  • 2 cups shredded Mexican cheese
  • 12 slices bacon, cooked and crumbled
  • 6 large eggs
  • 1/4 cup crumbled cotija or feta cheese, optional
  • 1/4 cup chopped fresh cilantro
  • diced red onion and sliced avocado
  • extra salsa and Cholulu hot sauce


  • Preheat oven to 350 degrees and grease a 9x13-inch baking dish.
  • In a medium bowl stir together salsa, sour cream, and corn.
  • Arrange half the tortilla chips in the bottom of the baking dish.
  • Spoon half the salsa mixture over the chips. Top with half the shredded cheese and half the bacon.
  • Repeat layers of chips, salsa, cheese, and bacon.
  • Bake uncovered for 20 to 25 minutes.
  • Meanwhile fry eggs in a large nonstick skillet.
  • To serve, top chilaquiles with fried eggs, cotija cheese, cilantro, red onion, avocado, and extra salsa.
    Serve with hot sauce if you want it spicier.


Calories: 620kcal