Huevos Rancheros Casserole

This huevos rancheros casserole recipe takes everything great about classic huevos rancheros and brings it all together in a single pan. It’s an awesome breakfast or brunch!

Breakfast fans, I have an amazing new breakfast recipe here. You’re definitely going to love this. Dare I say it may become your new favorite go-to for breakfast or brunch.

Recipe Tips & Notes
  • Meat Options. This recipe is a vegetarian option, but feel free to include a protein to round out the meal. Some great options are chorizo, ground beef or shredded chicken.
  • The Eggs. Using a spoon to make indentations in the top layer of the casserole is key in getting the eggs to set properly. Just press down with the underside of the spoon. If you just crack the eggs over the top without making indentations, the eggs wind up running down to the edges of the pan.
  • Not Just for Breakfast. This is GREAT for breakfast or brunch, but consider serving it for dinner. It’s filling any time of day!

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2-3 jalapeno peppers chopped
  • 1 serrano pepper chopped (optional for extra spicy)
  • 3 cloves garlic chopped
  • 15 ounces pinto beans, drained
  • 2 cups ranchero sauce or use a 15 ounce can or tomato sauce or roasted diced tomatoes with seasonings - *See comments in the post above
  • Salt and pepper to taste
  • 10 corn tortillas
  • 2 cups shredded cheddar cheese or use Monterrey Jack, Pepper Jack, or a combination of them all
  • 4-6 eggs
  • FOR TOPPINGS: Spicy chili flakes sliced avocado, sliced jalapenos or serranos, pico de gallo, chopped fresh herbs, crumbly white cheese

  1. Heat the oil in a medium skillet (I used my 14-inch cast iron paand add the onion and peppers. Cook them down for 5 minutes to soften.
  2. Add the garlic and cook another minute, until you can smell the gorgeous garlic.
  3. Stir in the pinto beans, ranchero sauce and salt and pepper to taste. Simmer for 10 minutes to let the flavors develop.
  4. Remove the sauce and bean mixture and reserve.
  5. Preheat oven to 350 degrees F.
  6. Using the same pan (or use a lightly oiled large baking dish), layer half of the tortillas onto the bottom.
  7. Top with half the sauce and bean mixture, then half of the shredded cheese.
  8. Repeat with the remaining tortillas, then sauce and bean mixture, then shredded cheese.
  9. Use a spoon to make impressions into the top layer, then crack the eggs into them.
  10. Bake for 25-30 minutes, or until the eggs set.
  11. Remove and top with your toppings of choice. I used chili flakes, sliced avocado, sliced serranos, chopped fresh herbs, crumbly white cheese.

Recipe Notes
Serves 4-6

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