Huevos Rancheros Casserole Recipe - A Delicious Twist for Brunch

Enjoy a hearty Huevos Rancheros Casserole recipe that brings vibrant flavors to your brunch table.

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Prep Time 20

Cook Time 45

Resting Time 5

Total Time 1 10

Servings: 6 slices

Course: Breakfast

Cuisine: Mexican

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Casserole

2 cups salsa homemade or jarred
12 pieces tostadas or corn tortillas
1 can beans (black or pinto) canned or cooked
4 pieces scallions or chives, optional
2 cups shredded cheese cheddar or Monterey Jack
6 pieces eggs or egg replacements
to taste salt
to taste pepper

For Toppings

1 cup cotija cheese or feta cheese
1 cup pico de gallo optional

Equipment

13×9-inch baking dish
medium-sized bowl
Spoon
Aluminum Foil

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C) and grease a 13×9-inch baking dish.
In a medium-sized bowl, combine salsa with taco seasoning.
Spread 1 cup of salsa mixture over the greased baking dish and layer tostadas on top.
Add half of the beans and scallions, then layer 1 cup of shredded cheese.
Repeat layering with remaining salsa, tostadas, beans, scallions, and cheese.
Create six wells in the top layer for eggs and crack an egg into each well.
Season the eggs with salt and pepper, then cover the dish with aluminum foil.
Bake for 35–45 minutes until egg whites are set and yolks are runny.
Remove from oven, let rest for 5 minutes, then slice and serve warm.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 35gProtein: 20gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 200mgSodium: 800mgPotassium: 400mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 300mgIron: 3mg

Notes

This casserole can be made ahead and refrigerated. Add more baking time if cooking from cold. Watch the eggs to prevent overcooking.

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