Comida Kraft
Recipe Box

Bacon & Egg Topped Chilaquiles

Prep Time
Total Time

6 servings

Cheesy with shredded Colby and Monterey Jack, these bacon chilaquiles are ready to eat in less than 30 minutes. Serve with salsa and sour cream and enjoy!

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What You Need

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Make It

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  • Heat broiler.
  • Cover rimmed baking sheet with foil; spray with cooking spray. Spread tomatillos, 3/4 cup onions, chiles and garlic onto prepared baking sheet. Broil, 4 inches from heat, 12 to 15 min. or until roasted, turning every 6 min.
  • Blend broth and roasted vegetables in blender until smooth; pour into large saucepan. Bring just to a simmer. Meanwhile, cook eggs in large nonstick skillet 2 to 3 min. or until whites are almost set. Carefully turn eggs; cook 1 min. or until whites are completely set and yolks are cooked to desired doneness.
  • Place 1 cup chips in each of 6 serving bowls; cover with 1/2 cup tomatillo sauce, 2 Tbsp. cheese, 1 egg and 2 bacon slices. Top with remaining onions.

How to Bake Bacon

Here's an easier (and less messy) way to cook bacon, especially when cooking the full package. Separate bacon slices, then place in single layer on rimmed baking sheet. Bake in 350ºF oven 10 to 12 min. or until crisp, turning slices after 6 min. Thick-sliced bacon will take about 18 min. to cook. When cooking 1 lb. of bacon, you may need to use two baking sheets.


Substitute 2 cups of your favorite red salsa for the homemade green salsa.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 360
Total fat 22g
Saturated fat 7g
Cholesterol 215mg
Sodium 650mg
Carbohydrate 25g
Dietary fiber 3g
Sugars 3g
Protein 17g
% Daily Value
Vitamin A 10 %DV
Vitamin C 6 %DV
Calcium 20 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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