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Huevos Rancheros Casserole Recipe

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★★★★★

4.4 from 132 reviews

This Huevos Rancheros Casserole is a flavorful, layered Mexican-inspired breakfast dish featuring crispy corn tostadas, seasoned salsa, pinto beans, shredded Mexican cheese, and baked eggs with a perfect balance of runny yolks and set whites. Finished with fresh avocado and cilantro, it’s an easy, hearty casserole ideal for a festive brunch or comforting breakfast.

Ingredients

Scale

Salsa Mixture

  • 3 cups salsa (from two 16-ounce jars)
  • 2 teaspoons reduced-sodium taco seasoning

Casserole Layers

  • 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)

Eggs & Seasoning

  • 6 large eggs
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper

Garnish

  • Chopped avocado
  • Fresh cilantro leaves

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a 13×9-inch baking dish to prevent the casserole from sticking and to ensure an easy release once baked.
  2. Prepare the Salsa Mixture: In a medium bowl, thoroughly combine the salsa with the reduced-sodium taco seasoning. This mixture will provide the dish with its signature tang and spice.
  3. Assemble the First Layer: Spread 1 cup of the seasoned salsa evenly across the bottom of the prepared baking dish. Layer half of the corn tostadas (7 pieces), breaking them as needed to fit the dish shape. Distribute ¾ cup of the pinto beans, ½ cup chopped scallions, and 1 cup of shredded Mexican cheese evenly over the tostadas.
  4. Assemble the Second Layer: Repeat the layering process by spreading another cup of the salsa mixture, followed by the remaining tostadas, beans, scallions, and shredded cheese. Finish by adding dollops of the remaining salsa on top for added moisture and flavor.
  5. Add the Eggs: Using the back of a spoon, gently create six indentations or wells in the top layer of salsa dollops. Carefully crack one egg into each well, preserving the yolks for the characteristic huevos rancheros appearance. Season the eggs evenly with kosher salt and black pepper.
  6. Bake the Casserole: Cover the baking dish tightly with aluminum foil to keep moisture locked in during cooking. Bake for 35 to 45 minutes until the egg whites are set but the yolks remain softly runny, offering a delightful texture contrast. Once baked, let the casserole rest for 5 minutes to allow it to settle.
  7. Garnish and Serve: Top the casserole with fresh chopped avocado and cilantro leaves for vibrant color and fresh taste. Serve warm, optionally alongside lime wedges, refried beans, or a fresh fruit salad for a complete meal experience.

Notes

  • You can make this casserole a day ahead and refrigerate it before baking; add a few extra minutes to the baking time if baking from cold.
  • For a spicier dish, use a salsa with added heat or include jalapeño slices in the layers.
  • Keep the yolks runny for authentic huevos rancheros texture; bake longer if you prefer fully cooked yolks.
  • Use gluten-free tostadas to make this recipe gluten-free.
  • Leftovers can be stored in the refrigerator for up to 2 days and gently reheated in the oven or microwave.

Keywords: Huevos Rancheros, Mexican Breakfast, Casserole, Baked Eggs, Tostadas, Pinto Beans, Mexican Cheese, Brunch Recipe

Find it online: https://servedbynora.com/huevos-rancheros-casserole-recipe/