Description
Huevos Rancheros Casserole is a hearty Mexican-style breakfast bake layered with corn tortillas, ranchero tomato sauce, pinto beans, melted cheese, and baked eggs, perfect for brunch or feeding a crowd.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 medium onion, diced
- 1 medium jalapeño, seeded and diced
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 (28-ounce) can crushed tomatoes
- 12 (6-inch) corn tortillas
- 2 cups shredded Monterey Jack cheese
- 2 (15-ounce) cans pinto beans, drained and rinsed
- 8 large eggs
- 1/4 teaspoon kosher salt
- Chopped fresh cilantro, for serving
- Sliced avocado, for serving
Instructions
- Heat olive oil in a skillet over medium heat and cook onion, jalapeño, and garlic until softened about 5 minutes
- Stir in cumin, chili powder, oregano, salt, and pepper and cook 1 minute
- Add crushed tomatoes and simmer the sauce for about 10 minutes
- Preheat oven to 400°F and coat a 9×13 inch baking dish with cooking spray
- Arrange 6 corn tortillas in the bottom of the baking dish
- Spread half of the ranchero sauce over the tortillas
- Sprinkle one third of the shredded cheese over the sauce
- Spread the pinto beans evenly across the layer
- Add half of the remaining cheese over the beans
- Top with the remaining tortillas
- Spread the remaining sauce over the tortillas and sprinkle with the remaining cheese
- Press shallow wells into the surface and crack eggs into each well
- Sprinkle eggs with salt
- Bake 15 to 18 minutes until egg whites are set
- Rest for 5 minutes, garnish with cilantro and avocado, slice and serve warm
Notes
- The ranchero sauce can be made one day ahead and stored in the refrigerator
- Store bought salsa ranchera can replace the homemade sauce
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8
- Sodium: 780
- Fat: 24
- Saturated Fat: 11
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 12
- Protein: 24
- Cholesterol: 255