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4 from 1 vote

Salsa Verde Baked Eggs

Course Breakfast


  • 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 tbsp cilantro (chopped)


  • 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.