Huevos Rancheros Breakfast Casserole
A breakfast classic made even more comforting.
Huevos Rancheros – or rancher’s eggs – are an ideal breakfast because they basically take something reminiscent of tacos and make it morning fare. As far as I’m concerned, tortillas and salsa are great together any time of day and some runny eggs, hearty beans, and a little cheese only improve the situation. This dish has all the greatness of Huevos Rancheros but it brings the flavors to you in a quick and easy bake that you can slice and serve for a crowd.
As any good Huevos Rancheros does, this starts with corn tortillas. You layer them in the bottom of a baking dish, top them with salsa…
… and then add a layer of beans and a layer of shredded cheese. We’ve used black beans here, but refried work great too!
You repeat the layers and then make some wells using the back of the spoon in the salsa and cheese that tops the dish. An egg goes into each well, gets sprinkled with salt and pepper…
… and then everything bakes until the tortillas have softened, the salsa and beans are bubbly, the cheesy is nice and ooey-gooey, and the eggs are just set.
What this bake does is it takes a breakfast classic and combines it with the comfort of a casserole. I’m not saying you’ll never need a quick pan preparation of classic Huevos Rancheros again, I’m just saying that there’s really something special when you take those flavors, layer them, and bake them up.
Huevos Rancheros Breakfast Casserole
Ingredients
- 2 (15 oz) cans black beans, rinsed and drained
- 3 cups salsa
- 3 cups Mexican shredded cheese blend
- 8 large eggs
- 24 corn tortillas
- Fresh cilantro, chopped, for serving
- Avocado, chopped, for serving
- Kosher salt and freshly ground black pepper, to taste
Preparation
- Preheat oven to 400°F and grease a 9x13-inch baking dish with nonstick spray.
- Layer 8 tortillas in the bottom of the prepared baking dish and spread with one cup of the salsa. Arrange half of the beans and a third of the cheese on top. Repeat layers.
- Top with remaining tortillas and spread with last cup of salsa and remaining cheese. Create 8 shallow wells with the back of the spoon and gently break an egg in each well. Season with salt and pepper.
- Bake until egg whites are set, about 30 minutes. Let cool 2-3 minutes before serving. Serve with avocado and cilantro, if desired. Enjoy!
Recipe adapted from Aberdeens Kitchen.