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Low Carb Chile Verde Breakfast with Baked Eggs

Low Carb Chile Verde Breakfast with Baked Eggs
Home » Diet & Health » Low Carb Mexican » Chile Verde Breakfast

This recipe for baked eggs in a chile verde sauce is one of our favorite breakfasts. The fresh, tangy chile verde sauce pairs with the hot eggs for a heartwarming breakfast made in a snap. Bake them covered on top of the stovetop or in a 325 degree oven.

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Low carb Mexican baked eggs in chile verde sauce, still in skillet
Low carb Mexican baked eggs in chile verde sauce,

One of the main reasons we love these chile verde eggs is because they are so easy! They take about 10 minutes from start to finish which makes them the perfect healthy weekday breakfast.

Chile Verde Eggs without Baking

The recipe below is for eggs baked in wells of the hot chile verde sauce. Baked eggs aren’t for everyone though- and one of the best things about eggs is you can cook them in so many different ways!

The recipe below would be easily adaptable to egg “muffins” (made in muffin tins). Just add a base layer of refried beans, add the chile verde, crack an egg on top and sprinkle with cheese. Cook at 350° for about 15-17 minutes.

Another great variation of this recipe would be to bake the eggs in a chile verde “ragu”, similar to this Harissa Baked Shakshouka recipe. Follow steps 5-7, and allow to cool slightly. Top with crema mexicana (or sour cream) and red salsa to resemble the Mexican flag.

If you prefer it with poached eggs, here is how to make the perfect poached egg

Serving Suggestions

The traditional serving accoutrement is tortillas- but if you are trying to maintain a low carb lifestyle, low carb tortillas can be hard to come by. Check out our low carb tortilla comparison here.

Here are some other low carb traditional serving suggestions for this eggs and chile verde:

  • With refried beans
  • Over a slice of ham
  • With chorizo
  • Over a layer of shredded chicken
  • With any squash- our favorite with this dish is butternut squash

This is a delicious recipe no matter how you serve it!

Other Favorite Baked Egg Recipes

If you like these chile verde eggs as much as we do, check out these recipes too:

Baked Eggs with Chile Verde

Low carb Mexican baked eggs in chile verde sauce, still in skillet
Simple and quick breakfast recipe of eggs and chile verde sauce
5 from 3 votes
Prep Time 5 mins
Cook Time 8 mins
Servings 4
Calories 204
Author dorothy stainbrook


  • non-stick skillet



  • Heat oil over medium to medium-low heat. Cover the bottom of a non-stick, oven safe skillet with the chile verde sauce and heat until lightly bubbling.
  • Make 3-5 shallow wells in the sauce and gently crack an egg into each well (amount of eggs will depend on how large your skillet is). The egg should not be touching the bottom of the skillet.
  • Sprinkle with cotija cheese (or queso fresco), cover skillet, and cook slowly over low heat until the egg yolks are to your liking. For me it was just under 8 minutes on the stovetop.
    Alternatively put covered skillet in 325 degree oven for 5 minutes or until yolks are cooked to your liking.
  • Serve with additional sauce, black beans, cilantro, extra cheese or straight out of the pan!


Calories: 204kcalCarbohydrates: 5gProtein: 9gFat: 16gSaturated Fat: 7gTrans Fat: 1gCholesterol: 156mgSodium: 872mgPotassium: 184mgSugar: 5gVitamin A: 690IUVitamin C: 2mgCalcium: 203mgIron: 1mg
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Recipe Rating

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Sunday 11th of April 2021

Hi, Is chile verde sauce the same as salsa verde? :)

dorothy stainbrook

Sunday 11th of April 2021

Good question! The names get tossed around a lot with no clear definition...salsa verde, chile verde sauce, chile verde stew, chile verde asada, and green chile sauce. The ingredients are all pretty similar, but to me, chile verde sauce is smoother and more processed, while salsa is more rustic and chunky.

The Mexican Food Journal says:

“There are generally two ways that Mexican salsas are prepared, with boiled ingredients or fire roasted / pan roasted ingredients. These two methods create distinctive flavor profiles.

Boiled salsas tend to be milder in flavor where the taste of the vegetables are out in front. Roasted salsas are bolder in flavor where the smoky flavors from charring add a deeper element.”

Hope that helps.

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