Huevos Rancheros Casserole Recipe
User Reviews
5
-
Prep Time
10 mins
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Cook Time
25 mins
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Servings
4
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Calories
462 kcal
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Course
Main Course, Breakfast
Huevos Rancheros Casserole Recipe
Description
Huevos Rancheros Casserole combines softened onions and peppers sautéed in olive oil with garlic, pinto beans, and ranchero sauce seasoned with salt and pepper. This mixture simmers to develop flavor and is layered with corn tortillas and shredded cheddar cheese in a baking dish. The top layer of tortillas, sauce, and cheese is marked to create spaces where eggs are cracked in before baking. The casserole bakes at 350°F until the eggs set, with the cheese melted and the flavors melded.
The finished dish is rich and savory, with the tenderness of the tortillas soaking up the spicy, aromatic sauce and beans. The eggs add softness and richness while the cheese melts throughout, creating a filling and satisfying meal. Toppings such as chili flakes, sliced avocado, fresh herbs, and crumbly white cheese can be added for extra layers of flavor and texture.
This casserole serves 4 to 6 people and works well for breakfast, brunch, or dinner when a robust, flavorful, and filling dish is wanted.
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped, medium
- 2-3 jalapeno pepper chopped
- 1 Serrano pepper chopped (optional for extra spicy)
- 3 cloves garlic chopped
- 15 ounces pinto beans drained
- 2 cups ranchero sauce or use a 15 ounce can or tomato sauce or roasted diced tomatoes with seasonings - *See comments in the post above
- salt to taste
- black pepper to taste
- 10 corn tortillas
- 2 cups cheddar cheese or use Monterrey Jack, Pepper Jack, or a combination of them all, shredded
- 4-6 egg
- chili flakes sliced avocado, sliced jalapenos or serranos, pico de gallo, chopped fresh herbs, crumbly white cheese, spicy; for toppings
Instructions
- Heat the oil in a medium skillet (I used my 14-inch cast iron pan and add the onion and peppers. Cook them down for 5 minutes to soften.
- Add the garlic and cook another minute, until you can smell the gorgeous garlic.
- Stir in the pinto beans, ranchero sauce and salt and pepper to taste. Simmer for 10 minutes to let the flavors develop.
- Remove the sauce and bean mixture and reserve.
- Preheat oven to 350 degrees F.
- Using the same pan (or use a lightly oiled large baking dish), layer half of the tortillas onto the bottom.
- Top with half the sauce and bean mixture, then half of the shredded cheese.
- Repeat with the remaining tortillas, then sauce and bean mixture, then shredded cheese.
- Use a spoon to make impressions into the top layer, then crack the eggs into them.
- Bake for 25-30 minutes, or until the eggs set.
- Remove and top with your toppings of choice. I used chili flakes, sliced avocado, sliced serranos, chopped fresh herbs, crumbly white cheese.
Notes
- This recipe yields 4 to 6 servings, suitable for a group meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Calories | 462kcal | 23% |
| Carbohydrates | 29g | 10% |
| Protein | 27g | 54% |
| Fat | 27g | 42% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 223mg | 74% |
| Sodium | 1359mg | 57% |
| Potassium | 882mg | 19% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
| Vitamin A | 1424IU | 28% |
| Vitamin C | 21mg | 23% |
| Calcium | 512mg | 51% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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