Salsa Verde Baked Eggs


  • 1 or 2 16-oz jars of salsa verde
  • 4-6 large eggs
  • 1 cup shredded cheddar cheese
  • 1/4 cup shredded Monterey jack cheese (optional)
  • 1 Tablespoon cilantro, chopped (optional)



    Preheat oven to 400°F degrees. Place Deep Flexiflat or Grande Mold on Medium Perforated Baking Sheet and set aside.

    Pour salsa into Deep Flexiflat. Make 4 wells in sauce, then crack an egg into each well. Sprinkle both cheeses all over the eggs and salsa.

    Bake for 15 minutes.  Garnish with chopped cilantro and serve warm with homemade tortilla chips.


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