Melinda’s Breakfast Dip

Feb 03, 2025

Image of Melinda’s Breakfast Dip

Melinda’s Breakfast Dip

Rated 5.0 stars by 1 users

Category

Breakfast

Cuisine

Tex-Mex

Start your morning with a bold and flavorful breakfast dip featuring creamy guacasalsa, cheesy green queso, soft scrambled eggs, and crispy bacon. Infused with the zesty heat of Melinda’s Green Sauce, this dish is layered with skillet potatoes, fresh herbs, and crema mexicana for the perfect balance of textures and flavors. Serve it with chips, toast, or just a spoon—this dip is sure to be the highlight of your breakfast table!

Ingredients

For the guacasalsa:

1 large ripe avocado
¼ cup Melinda’s Green Sauce
¼ cup water
Salt to taste

For the eggs:

6 large eggs

For the toppings:

6 strips bacon, diced
½ cup green onions, diced
¼ cup cilantro, chopped
½ cup skillet potatoes, diced
¼ cup crema mexicana

For the queso dip:

2 tbsp unsalted butter
2 tbsp flour
1 cup whole milk
1.5 cup shredded monterrey jack cheese
4 oz. green hatch chiles (one small can)
¼ cup Melinda’s Green Sauce
1 tsp garlic powder
1 tsp onion powder

View Cart (0) Checkout

Directions

Preheat the oven to 400º.
Bake 6 strips of bacon for 13 minutes. When cooked, pat off excess fat with a paper towel. Dice and set aside.

For the guacasalsa:

Place avocado in a bowl and drizzle about ¼ cup Melinda’s Green Sauce. Mash until slightly lumpy. Add ¼ cup water and pinch of salt. Mix together until smooth.
Heat 1-2 tbsp avocado oil in skillet over medium heat. When oil is hot, saute ½ cup diced skillet potatoes until golden brown.

For the Green queso:

Heat 2 tbsp unsalted butter in a sauce pot over medium heat until just melted. Add in 2 tbsp flour and mix together to form a light roux. Add in 1 cup whole milk, 1.5 cup monterrey jack cheese. Stir continuously until incorporated and melted. Add in 4 oz. green hatch chiles, ¼ cup Melinda’s Green Sauce, 1 tsp garlic powder and 1 tsp onion powder. Reduce the heat to low and stir to incorporate.

For the soft scrambled eggs:

Whisk together 6 large eggs and cook in a skillet over medium low heat. Stir continuously until eggs have hardened yet have a soft sheen.

Assemble the Breakfast Dip:

In a casserole dish, put in the soft scrambled eggs on the bottom layer. Next pour over the green queso to cover the eggs. Sprinkle the skillet potatoes over the dip. Drizzle the guacasalsa. Finish by drizzling ¼ cup crema mexicana, sprinkle green onion, cilantro, and the diced bacon bits.
Serve with chips, toast or spoon!

Recipe Video

Back to Melinda's Recipes

Subscribe to be the first to hear about Melinda’s news

Melinda’s Breakfast Dip