Introduction

Huevos Rancheros Breakfast Casserole is a delicious and comforting dish that combines bold Mexican flavors with the convenience of a one-pan bake. Perfect for a weekend brunch or a hearty breakfast, this casserole is packed with seasoned chicken sausage, black beans, tortillas, and eggs baked to perfection.

A white rectangular dish holds a baked layered casserole with a crispy browned edge where the tortilla base peeks out. The first visible layer is melted golden-yellow cheese with patches of white melted cheese scattered throughout. Above this cheese layer, there are several small cooked sunny-side-up eggs with bright yellow yolks and white firm whites. Fresh green cilantro leaves and finely chopped green onions are spread evenly on top, adding a fresh texture. Sliced fresh jalapeños in green and red colors are arranged in a line down the center, adding a pop of vibrant color. The dish sits on a white marbled surface with fresh green cilantro and red and green chili peppers placed around it for decoration. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound chicken sausage (or chorizo if you prefer)
1 teaspoon oregano
2 teaspoons smoked paprika
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon salt
½ teaspoon pepper
1 pinch cayenne (optional)
8 ounces ranchero sauce
4 medium sized tortillas (low carb tortillas optional)
14.5 ounces black beans (one can, rinsed and drained)
14.5 ounces canned tomatoes and green chilies (do not drain)
8 ounces Mexican cheese blend
8 eggs
3 green onions, chopped for garnish
½ cup roughly chopped cilantro, for garnish

Instructions

Step 1: Preheat your oven to 375°F (190°C) before beginning the casserole.
Step 2: In a skillet, sauté the chicken sausage along with oregano, smoked paprika, chili powder, garlic powder, cumin, salt, pepper, and cayenne if using. Cook until the meat is fully cooked, then set aside.
Step 3: Spread 4 ounces of ranchero sauce evenly on the bottom of a 9×13-inch casserole dish.
Step 4: Layer four soft taco tortillas over the sauce, overlapping them and pressing up the sides about an inch and a half.
Step 5: Evenly sprinkle the rinsed and drained black beans over the tortillas. Then, spread the canned tomatoes and green chilies (including the liquid) on top of the beans.
Step 6: Add the cooked sausage mixture over the tomatoes. Top with the remaining 4 ounces of ranchero sauce and smooth it out with a spatula.
Step 7: Sprinkle 6 ounces of Mexican cheese blend evenly over the casserole.
Step 8: Using a spoon, create eight evenly spaced wells approximately 1.5 inches deep and 2 inches wide. Crack an egg gently into each well.
Step 9: Sprinkle the remaining 2 ounces of cheese on top and bake in the oven for 25-35 minutes. Begin checking the eggs around 20 minutes and continue baking until the eggs are cooked to your preference (about 28 minutes for cooked whites and runny yolks).
Step 10: Remove from the oven and garnish with chopped green onions and cilantro before serving.

Tips & Variations

Use chorizo instead of chicken sausage for a spicier, richer flavor.
Swap low carb tortillas for corn tortillas to keep it gluten-free.
For extra heat, add diced jalapeños with the canned tomatoes.
Use a cast iron skillet as your casserole dish for a crispy edge.
Customize toppings with avocado slices or sour cream after baking.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave for 1-2 minutes or until heated through. For best texture, avoid reheating the eggs too long to keep yolks from becoming rubbery.

How to Serve

A close-up of a slice of cheesy taco casserole being lifted out from a white baking dish on a white marbled surface. The slice has a crispy, light brown tortilla crust as the base layer, topped with a thick layer of cooked seasoned ground meat mixed with melted cheddar cheese, a layer of creamy sour cream, and garnished with bright green cilantro leaves and chopped green onions. The background shows the rest of the casserole with more green cilantro and slices of red chili pepper visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a few hours before baking and keep it covered in the refrigerator. Let it come to room temperature before baking and adjust the baking time as needed.

Can I freeze leftovers?

Freezing is possible but not recommended because eggs can become rubbery after freezing and thawing. If you do freeze it, store in a freezer-safe container for up to 2 months and thaw overnight in the refrigerator before reheating.