Christmas is right around the corner. Between our shopping, decorating and Christmas dinner planning, who has time for a complicated breakfast menu? Furthermore, what is a simple but healthy option for Christmas breakfast? A recipe that is delicious, healthy, customizable and dare we ask…easy? The answer is Salsa Verde Baked Eggs.
New Salsa Verde Baked Eggs is one of our holiday favorites. It’s warm, saucy, seasoned to your liking and eaten on a warm tortilla. When you couple this dish with all your favorite sides like Cotija cheese, avocado slices, tomato slices, onions, cilantro and jalapeños, there’s no going wrong. Meal preparation takes 10 minutes, and that includes side preparation. Also, this meal is completely customizable to your spice tolerance so everyone can enjoy this easy breakfast.
What Is Salsa Verde?
Salsa Verde is known in Mexican cuisines as the spicy green sauce. The color comes from using tomatillos and green chiles. Depending on the recipe, onions and garlic are also a contributing ingredient.
Salsa Verde traces back to the Aztec Empire which dates back to 1428. If it has been around for this long, we know it’s got to be good!
What are Salsa Verde Baked Eggs made out of?
Utopihen Farms Pasture Raised Organic Eggs
Eggs are at the center of our Salsa Verde Baked Eggs Recipe. Good quality eggs are a must. What makes a good quality egg, you ask? For starters, pasture raised eggs. If the eggs are Organic, that is an additional bonus.
Our organic hens are pasture raised, meaning they have lots of space to spread their wings. In fact, we surpass the industry standard for pasture raised by requiring at least 110 square feet per hen. They spend their days out in the fields getting lots of sunshine, shade and water, and nibbling on all the plants, worms and other insects they want. All of this results in less stress, a happier hen, and a better tasting egg, simply because these hens live as they should.
It’s exactly this lifestyle and diet that makes our pasture raised organic eggs nutrient dense. It’s also what gives their yolks that beautiful amber color.
Utopihen Farms Pasture Raised Organic Eggs are a good choice for you, the hens, and the planet. Not to mention, they’re beyond delicious.
You can either buy or make your own salsa verde . Because we aren’t professional salsa verde makers, we picked up a jar at our local market. Depending on your taste preference, choosing between mild, medium or hot salsa makes all the difference.
Cotija cheese is crumbly like feta but with a milder flavor. This delicious, goat milk-based cheese is common in Mexican food dishes. It will melt on warm dishes and is so delicious.
We used 6 inch flour tortillas. It’s important that your tortillas are soft and fresh. For this recipe, we warmed up the tortillas prior to serving to brown them and bring out their flavor.
The sides you chose will take this dish from just a dish to a complete meal. In addition to the tortillas and Cotija, we went with avocado slices, tomato slices, onions, cilantro, jalapeños and a sprinkle of lime juice.
All together, this breakfast is a powerhouse, bursting with flavor and nutrients.
Tips for Success:
- We used a medium sized casserole dish, around the size of a 10 inch skillet/pan. If using a 9×13 pan you will need to increase the amount of salsa verde by adding 3/4 cup extra as well as two additional eggs.
- The eggs are the star of this dish. Be very careful when adding your eggs into the dish. The yolks should remain in tact so when the dish is done baking they are still runny.
- If you slice your sides the night before, wrap them with plastic wrap to keep fresh. Remember, avocado will brown if left unwrapped for too long.
- Alternatives to tortillas include hash browns, diced potatoes or crusty bread.
- If you want a meat to go on the side, the usual breakfast meats would work here — bacon, sausage or Canadian bacon.
So there you have it! Easy, delicious, nutrient rich and perfect for your holiday morning.
Wishing you and yours all the very best this holiday season.
New Salsa Verde Baked Eggs
- 1 1/2 cups Salsa Verde (Green Salsa)
- 4 Utopihen Pasture Raised Organic Eggs, Large
- 1/2 tsp Black Pepper
- 1/4 tsp Salt
- 1 pinch Red Pepper Flakes, optional
- 4 Flour Tortillas, 6 inch
- 1/2 cup Cotija Cheese, crumbled
- 1/2 cup Avocado, sliced
- 1/2 cup Tomato, sliced
- 1/4 cup Cilantro, chopped
- 1/4 cup Green Onions, diced
- 1/2 Jalapeno, sliced
- Lime Slices
- Preheat oven to 400º F. Spray pan/casserole dish with oil. Use 10 inch pan or the equivalent in a casserole dish.
- Pour salsa into your pan and spread evenly.
- Gently crack open each egg and lightly place into the pan without breaking the egg yolks.
- Sprinkle with salt and pepper. Sprinkle with crushed red pepper (optional).
- Bake for 14-16 minutes. Egg whites should be cooked and yolks still runny.
- Oil a small skillet and place on medium heat. Warm each tortilla in skillet for a few seconds on each side — enough to lightly brown them and warm them up.
- Place tortilla on plate and scoop one egg with salsa on top of the tortilla. Serve with Cotija cheese, avocado slices, tomato slices, onions, cilantro and jalapeños. Sprinkle with lime juice.