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Baked Eggs with Salsa Verde Recipe

Baked Eggs with Salsa Verde

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

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  • on February 01, 2013

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    Bake in muffin tins to have individual servings. In this case because they were "deeper" than in the skillet 15 minutes was about perfect. Easy to adapt to avoid cheese for a dairy allergy. I think adding some roasted veggies or peppers is a great idea. Our house LOVES tomatillos.

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  • on April 28, 2012

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    Husband loved it, agreed with the previous post, 15 mins is too long, the egg yolk was fully cooked, not runny anymore.

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  • on January 07, 2012

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    Flavorful and simple, this dish has been added to our breakfast menu for family gatherings. It is so easy to make, and the best part is that even large groups will be able to all sit and eat together.

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  • on April 19, 2011

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    Almost stupidly easy to make. My husband (who is a picky eater and I loved it so much that I IMMEDIATELY made it again. We ate it twice in one evening. However, I baked the eggs as long as the recipe recommended, but both times the yolks came out fully cooked. Next time, I won't leave them in the oven as long.

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  • on January 18, 2011

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    Fantastic, simple and flavorful recipe. The salsa verde recipe yields 3 cups so I had plenty left over, even doubling the amount I used in the Baked Eggs recipe (2/3 cup. This would go perfectly with chilaquiles, crema, and queso fresco. I also used some of the salsa verde to make an omelette, which also had Gruyere cheese. Delish!

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  • on January 07, 2011

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    Great basic recipe,can take this to many levels, different take on the Rancheros. I roasted the vegies,including some green bell pepper and added a small can of green chilis as well. We have to double everything in this household...lol. Also, I used some quesofresco on top of everything...great

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  • on April 14, 2009

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    We made this dish as directed and also made it with egg whites only and it was delicious. We did make the salsa verde and my husband who happens to be mexican said it was great. Will definitely make this again.

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  • on February 04, 2009

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    I will definitely make this again. I used American cheese instead of the Monterey jack, because I did not have any. I also used jarred Salsa Verde and dry cilantro. I baked the eggs in a muffin pan, which took a little longer to cook. They came out incredible!

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  • on June 06, 2008

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    I made this in less time than the recipe said. It's so easy! For a more filling entree, I have added beans to the salsa, and also red & green peppers. My family loves this simple dish.

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  • on November 17, 2005

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    I didn't make the salsa verde, but the dish tastes delicious. I love how it tastes after you bake an egg. Some flour tortillas on the side would be great too. =

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Nutrition Facts

Calories
190
 
Saturated Fat
5 g
 
Carbohydrates
4 g
 
Fiber
1 g
 
Nutrient Value
Per Serving
 
Unsaturated Fat
8 g
 
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