We’re big fans of Tex-Mex and Southwestern recipes in our household. Mac loves huevos Rancheros, and they’re one of his go-to orders when we go out for breakfast or brunch. So I decided to try a Huevos Rancheros casserole. You get all of the taste of huevos, but everything bakes together in one dish. This would be a great brunch option if you’re feeding a crowd. You’ll rarely see the same exact huevos rancheros recipe at different restaurants, so you can adapt them to your liking.
The meat
I prefer a nice chorizo when I’m making anything Tex-Mex. You can go as spicy as you want. If you can’t find or don’t like chorizo, you can swap in a spicy breakfast bulk sausage.
The filling
The only filling ingredient you need for huevos rancheros casserole is your eggs. I personally like to scramble the eggs until they’re just set (they’ll bake in the oven). From there, you can really add whatever you want. I like to add beans. You can use a shortcut with canned refried beans, but I decided to make my own. I sauteed onion and jalapeno in the same pan as the chorizo. Then, I stirred in drained black beans, cooked them for a few minutes, and mashed them with a potato masher. If you use low-sodium beans, add salt to taste. And, obviously, add cheese.
The crunchy layer
You can’t have huevos rancheros without something crispy (at least in our kitchen). Keep an eye out for the pre-made tostadas. You’ll normally find these in the tortilla section of your grocery store. I like to break the tostadas into large pieces to better cover your casserole dish. If you can’t find tostadas, you can swap in tortilla chips or just tortillas.
To assemble
This huevos rancheros casserole comes together like a lasagna. Pour salsa in the bottom of your casserole dish. Layer the tostadas, meat, eggs, beans, and cheese. You should have enough ingredients for two layers plus extra tostadas and cheese on top. You’ll bake this for 25-30 minutes to heat everything through and to melt the cheese. Serve it up with more salsa, sour cream, or even guacamole (if you’re into that). You can get six large helpings and 12 smaller portions from one pan.
Huevos Rancheros casserole
- Total Time: 50 minutes
- Yield: 12 1x
Ingredients
- 1 pound of bulk chorizo
- 1 can of black beans
- 1 medium yellow onion
- 1 jalapeno
- Salt, to taste
- 6 eggs
- 1 teaspoon of black pepper
- 10 tostadas or tortillas
- 2 cups of shredded cheddar jack cheese
- 1 cup of salsa
Instructions
- Heat a large skillet over medium high heat. Add the chorizo. Break it up and cook until it’s browned (8-10 minutes). Remove from the pan and drain on a plate lined with a paper towel.
- Return the pan to the stove. Dice the onion and jalapeno and add to the pan. Cook for 3-4 minutes until they begin to soften. Drain and rinse the beans, add them to the pan, and cook for an additional five minutes. Mash the bean mixture with a potato masher or a fork until your desired consistency. Salt to taste if using low-sodium beans.
- Scramble the eggs, add the black pepper, and cook over medium heat until just set (5 or so minutes). You can use the same skillet as before, or you can use a separate skillet.
- Spray a 9×13 casserole dish with nonstick spray. Spread about a quarter cup of the salsa on the bottom of the casserole dish. Cover the salsa with four tostadas (you can break these into smaller pieces to cover more area). Layer on half of the bean mixture, half of the eggs, and half a cup of the shredded cheese.
- Repeat starting with the salsa to build the second layer. Top with the remaining tostadas, salsa, and shredded cheese.
- Bake at 350 degrees for 25-30 minutes until the casserole is warmed through and the cheese is melted. Serve with sour cream, salsa, and guacamole if desired.
- Prep Time: 25
- Cook Time: 25
This looks so delicious, but I just don’t like eggs!