Name: Huevos Rancheros Casserole Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 3 cups salsa (from two 16-ounce jars); 2 teaspoons reduced-sodium taco seasoning; 14 corn tostadas; 1 (15-ounce) can pinto beans, drained and rinsed (about 1½ cups); 1 cup chopped scallions; 8 ounces pre-shredded Mexican cheese blend (about 2 cups); 6 large eggs; ¼ teaspoon kosher salt; ¼ teaspoon black pepper; Chopped avocado; Fresh cilantro leaves

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Introduction

Huevos Rancheros Casserole is a vibrant and hearty dish that brings the flavors of a classic Mexican breakfast into an easy-to-make baked meal. Layered with salsa, beans, cheese, and eggs, it’s perfect for feeding a crowd or enjoying a comforting family brunch.

A white baking dish holds a layered breakfast casserole with five sunny, bright yellow egg yolks surrounded by evenly cooked white egg whites, each positioned in a separate section. The base layer is a rich, reddish-brown sauce mixed with small bits of cooked meat, topped with a thick layer of melted orange cheddar cheese covering most of the dish. Slices of fresh green jalapeño peppers and scattered fresh green cilantro leaves are evenly spread across the top, adding vibrant color and freshness. A metal spoon is digging into one corner, showing the dense texture of the baked layers inside. The dish sits on a white marbled surface with a blue cloth partially visible nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups salsa (from two 16-ounce jars)
2 teaspoons reduced-sodium taco seasoning
14 corn tostadas
1 (15-ounce) can pinto beans, drained and rinsed (about 1½ cups)
1 cup chopped scallions
8 ounces pre-shredded Mexican cheese blend (about 2 cups)
6 large eggs
¼ teaspoon kosher salt
¼ teaspoon black pepper
Chopped avocado (for garnish)
Fresh cilantro leaves (for garnish)

Instructions

Step 1: Preheat your oven to 375°F and lightly grease a 13×9-inch baking dish to prevent sticking.
Step 2: In a medium bowl, combine the salsa and taco seasoning. Spread 1 cup of this salsa evenly across the bottom of the baking dish.
Step 3: Layer half of the tostadas (7), breaking them as needed to fit the dish. Distribute ¾ cup of pinto beans, ½ cup chopped scallions, and 1 cup shredded cheese evenly over the tostadas.
Step 4: Repeat the layering with another cup of salsa, the remaining tostadas, beans, scallions, and cheese. Finish by spooning the remaining salsa in dollops on top.
Step 5: Using the back of a spoon, gently create six wells in the top layer. Carefully crack one egg into each well, keeping the yolks intact. Season with kosher salt and black pepper.
Step 6: Cover the dish tightly with foil and bake for 35 to 45 minutes. The casserole is done when the egg whites are set but the yolks remain softly runny.
Step 7: Let the casserole rest for 5 minutes after baking. Garnish with chopped avocado and fresh cilantro before serving.

Tips & Variations

Use fresh homemade salsa or your favorite spicy variety to adjust heat and flavor.
For a vegetarian option, ensure the taco seasoning contains no meat-based ingredients.
Add black beans or refried beans for a different texture and taste.
Serve with lime wedges to brighten the flavors even more.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, but avoid overcooking the eggs to maintain their texture.

How to Serve

A black skillet filled with a layered dish starting with a base of dark brown beans mixed with sauce, topped by a layer of melted orange-yellow cheddar cheese covering most of the surface. Five sunny-side-up eggs with bright yellow yolks and white, soft edges are spaced evenly on top of the cheese. Slices of green avocado are placed over the eggs and cheese, along with thin slices of green jalapeño scattered across the dish. Small sprinkles of red chili flakes and finely chopped green herbs are sprinkled all over, adding color contrast. The skillet rests on a white marbled surface, with a half-cut jalapeño, sliced jalapeños, and a small bowl of red chili flakes nearby. A folded green cloth is placed near the skillet handle. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole in advance?

Yes, you can assemble the casserole the night before, cover it tightly, and refrigerate. Add the eggs right before baking to ensure they cook perfectly.

What can I substitute for corn tostadas?

If corn tostadas are unavailable, you can use crisp tortilla chips or baked corn tortillas broken into pieces as a good alternative.