Huevos Rancheros Casserole: A Flavorful Brunch Delight
Welcome to our latest recipe post! Today, we’re diving into a vibrant and savory breakfast casserole that will spice up your brunch game ā Huevos Rancheros Casserole. This dish combines classic Mexican flavors with a comforting casserole format, making it perfect for a weekend brunch or a special breakfast gathering. Let’s get started!
Ingredients
- 3 cups salsa (from two 16-ounce jars) š
- 2 teaspoons reduced-sodium taco seasoning š®
- 14 corn tostadas š½
- 1 (15-ounce) can pinto beans, drained and rinsed (about 1 1/2 cups) š«
- 1 cup chopped scallions š§
- 8 ounces pre-shredded Mexican cheese blend (about 2 cups) š§
- 6 large eggs š„
- 1/4 teaspoon kosher salt š§
- 1/4 teaspoon black pepper š¶ļø
- Chopped avocado, for topping š„
- Fresh cilantro leaves, for topping šæ
Instructions
- Preheat the Oven: Preheat your oven to 375Ā°F (190Ā°C). š„
- Assemble the Casserole:
- In a medium bowl, stir together the salsa and taco seasoning until well combined.
- Spread 1 cup of the salsa mixture evenly in the bottom of a 13-x9-inch baking dish.
- Top with 7 corn tostadas, breaking them to fit evenly in the dish.
- Sprinkle 3/4 cup of the pinto beans, 1/2 cup of the chopped scallions, and 1 cup of the cheese evenly over the tostadas.
- Repeat the layering process with another cup of the salsa mixture, the remaining 7 tostadas, 1/2 cup scallions, 3/4 cup pinto beans, and 1 cup cheese.
- Spoon 6 dollops of the remaining 1 cup of salsa on top of the cheese. š š«š§
- Add the Eggs:
- Use the back of a spoon to create a well in the middle of each salsa dollop.
- Break one egg into each well.
- Sprinkle each egg with salt and pepper. š„š§
- Bake:
- Cover the casserole with aluminum foil.
- Bake until the egg whites are just set, and the yolks are still runny, about 35 to 45 minutes.
- Let the casserole stand for 5 minutes.
- Top with chopped avocados and fresh cilantro leaves before serving. šÆš„
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6 servings
This Huevos Rancheros Casserole is not only delicious but also easy to make. The layers of salsa, beans, tostadas, and cheese, topped with perfectly baked eggs, create a delightful dish that’s sure to impress. Don’t forget the avocado and cilantro for that extra burst of freshness. Enjoy your brunch!
Happy cooking and enjoy your flavorful brunch! If you try this recipe, let us know how it turned out in the comments below.
Huevos Rancheros Casserole
- Total Time: 50 minutes
- Yield: 6 1x
Ingredients
3 cups salsa (from two 16-ounce jars) š
2 teaspoons reduced-sodium taco seasoning š®
14 corn tostadas š½
1 (15-ounce) can pinto beans, drained and rinsed (about 1 1/2 cups) š«
1 cup chopped scallions š§
8 ounces pre-shredded Mexican cheese blend (about 2 cups) š§
6 large eggs š„
1/4 teaspoon kosher salt š§
1/4 teaspoon black pepper š¶ļø
Chopped avocado, for topping š„
Fresh cilantro leaves, for topping šæ
Instructions
1ļøā£ Preheat the oven to 375Ā°F (190Ā°C). š„
2ļøā£ Assemble the casserole: Stir the salsa and taco seasoning in a medium bowl until well combined. Spoon 1 cup of the salsa mixture in an even layer in the bottom of a 13-x9-inch baking dish. Top with 7 tostadas, breaking to fit in an even layer. Sprinkle evenly with 3/4 cup of the pinto beans, 1/2 cup of the scallions, and 1 cup of the cheese. Repeat the layer once more with 1 cup of the salsa mixture and the remaining 7 tostadas, 1/2 cup scallions, 3/4 cup pinto beans, and 1 cup cheese. Spoon 6 dollops of the remaining 1 cup of salsa on top of the cheese. š š«š§
3ļøā£ Add the eggs: Use the back of a spoon to create a well in the middle of each salsa dollop. Break 1 egg into each well. Sprinkle each egg with salt and pepper. š„š§
4ļøā£ Bake: Cover the casserole with aluminum foil and bake until the egg whites are just set and the yolks are still runny, 35 to 45 minutes. Let the casserole stand for 5 minutes. Top with chopped avocados and cilantro and serve. šÆš„
- Prep Time: 15 minutes
- Cook Time: 35 minutes