Huevos Rancheros Casserole
Transform your brunch routine with this vibrant Huevos Rancheros Casserole, a delicious twist on the classic Mexican breakfast dish! Layers of soft corn tortillas, zesty tomato-bean sauce spiced with cumin and chili, gooey melted cheddar cheese, and perfectly baked eggs come together in one irresistible, oven-friendly meal. This hearty casserole is loaded with flavor, thanks to fresh aromatics like garlic, onion, and optional jalapeño, and is finished with bright garnishes of chopped cilantro and creamy avocado. Easy to prep in just under an hour, it serves six and makes for an impressive crowd-pleaser that’s perfect for weekend brunches or a cozy family dinner. Whether you're serving it as a standalone dish or alongside fresh fruit and a steaming cup of coffee, this Huevos Rancheros Casserole is guaranteed to elevate your mealtime game.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 1 medium Yellow onion, diced
- 1 piece Jalapeño, minced (optional)
- 14 ounces Tomatoes, crushed (canned or fresh)
- 15 ounces Black beans, cooked and drained
- 6 pieces Corn tortillas
- 6 pieces Large eggs
- 1 cup Cheddar cheese, shredded
- 0.25 cup Cilantro, chopped
- 1 teaspoon Salt
- 1 teaspoon Ground cumin
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Black pepper
- 1 piece Avocado, sliced (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish lightly with olive oil or non-stick spray.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic, diced onion, and jalapeño (if using) and sauté until softened, about 3-4 minutes.
Stir in the crushed tomatoes, black beans, salt, cumin, chili powder, and black pepper. Simmer for 5-7 minutes until the sauce thickens slightly. Remove from heat.
Cut the corn tortillas into halves or quarters to fit the layers in the dish.
Spread a thin layer of the tomato-bean sauce on the bottom of the casserole dish. Add a layer of tortillas, followed by another layer of sauce, then sprinkle a handful of shredded cheese. Repeat this layering process until all the ingredients are used, ending with the sauce and cheese on top.
Use a spoon to create six small wells in the casserole. Crack one egg into each well, ensuring the yolks remain intact.
Carefully place the casserole in the oven and bake for 20-25 minutes, or until the egg whites are set but the yolks are still slightly runny (cook longer if you prefer fully set yolks).
Remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped cilantro and sliced avocado.
Slice and serve warm. Enjoy your Huevos Rancheros Casserole!
Nutrition Facts
Calories |
2304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.2 g | 169% | |
| Saturated Fat | 43.3 g | 216% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1230 mg | 410% | |
| Sodium | 3175 mg | 138% | |
| Total Carbohydrate | 196.7 g | 72% | |
| Dietary Fiber | 53.5 g | 191% | |
| Total Sugars | 26.2 g | ||
| Protein | 107.3 g | 215% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 1326 mg | 102% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 3877 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
