Description
This Huevos Rancheros Casserole is an easy and delicious twist on the classic huevos rancheros. It’s a perfect dish to prepare ahead of time for a hearty breakfast or brunch. Layers of corn tortillas, seasoned eggs, salsa, and cheese come together to create a flavorful, satisfying casserole everyone will love.
Ingredients
- 6 corn tortillas
- 1 lb ground chorizo or breakfast sausage (optional)
- 1/2 cup black beans (optional, drained and rinsed)
- 1 cup salsa (store-bought or homemade)
- 6 large eggs
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream or Greek yogurt (optional for topping)
- 1/4 cup chopped cilantro (for garnish)
- 1 avocado, sliced (for garnish)
- Salt and pepper, to taste
- 1 tbsp olive oil (if using sausage or chorizo)
- Optional toppings: diced onions, jalapeños, lime wedges, hot sauce
Instructions
1. Preheat Oven and Prepare the Baking Dish
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with a light layer of cooking spray or olive oil to prevent sticking.
2. Prepare the Tortillas
Cut the corn tortillas into quarters or strips and layer them evenly at the bottom of the prepared baking dish.
3. Cook the Sausage (Optional)
If you’re using ground chorizo or sausage, heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the meat until browned and crumbled, about 5-7 minutes. Drain any excess fat and sprinkle the cooked meat over the tortilla layer.
Notes
- Make it vegetarian by omitting the meat and adding extra black beans, bell peppers, or zucchini.
- This casserole can easily be made ahead of time. Prepare it the night before and refrigerate it overnight. Simply bake it the next morning.
- For a spicy kick, add chopped jalapeños or a dash of hot sauce to the salsa or the eggs.
- Feel free to use any combination of cheese, such as pepper jack, feta, or queso blanco, depending on your taste.