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Huevos Rancheros Breakfast Casserole Recipe

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★★★★★

4.5 from 93 reviews

This Huevos Rancheros Breakfast Casserole is a flavorful, hearty dish perfect for a family breakfast or brunch. Combining spicy chicken sausage, tender black beans, zesty ranchero sauce, and baked eggs nestled in a tortilla base, it offers a satisfying blend of Tex-Mex flavors. Topped with melted Mexican cheese and garnished with fresh green onions and cilantro, this dish is as visually appealing as it is delicious.

Ingredients

Scale

Meat and Spices

  • 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)

Sauces and Beans

  • 8 ounces ranchero sauce (divided)
  • 14.5 ounces black beans (one can, rinsed and drained)
  • 14.5 ounces canned tomatoes and green chilies (do not drain)

Other

  • 4 medium sized tortillas (low carb preferred)
  • 8 ounces Mexican cheese blend (divided)
  • 8 eggs
  • 3 green onions, chopped (for garnish)
  • ½ cup rough chopped cilantro (for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to ensure it’s at the right temperature when the casserole is ready to bake.
  2. Cook Sausage and Seasonings: In a skillet, sauté the ground chicken sausage with oregano, smoked paprika, chili powder, garlic powder, cumin, salt, pepper, and optional cayenne until fully cooked and fragrant. Once done, set aside.
  3. Prepare Casserole Base: Pour 4 ounces of ranchero sauce evenly into the bottom of a 9×13-inch casserole dish to create a flavorful base layer.
  4. Layer Tortillas: Place four tortillas over the ranchero sauce, overlapping slightly and bringing the edges up about an inch and a half along the sides of the pan, forming a crust.
  5. Add Beans and Tomatoes: Sprinkle the rinsed and drained black beans evenly over the tortillas, then spread the entire can of undrained tomatoes and green chilies (Rotel) evenly on top of the beans.
  6. Layer Meat and Sauce: Evenly spread the cooked sausage mixture over the tomatoes and beans, then spoon the remaining 4 ounces of ranchero sauce over the meat and smooth it out with a spatula.
  7. Add Cheese: Sprinkle 6 ounces of the Mexican cheese blend evenly over the top layer.
  8. Create Wells for Eggs: Using a spoon, carefully make 8 wells spaced evenly across the casserole, approximately 1.5 inches deep and 2 inches wide.
  9. Add Eggs: Crack one egg into each well gently, ensuring the yolks remain intact.
  10. Finish With Cheese: Sprinkle the remaining 2 ounces of cheese over the eggs.
  11. Bake: Place the casserole in the preheated oven and bake for 25 to 35 minutes. Starting around 20 minutes, check regularly for doneness; 28 minutes achieves cooked whites with runny yolks, but cook longer if preferred.
  12. Garnish and Serve: Once baked, garnish with chopped green onions and fresh cilantro before serving hot.

Notes

  • Use low-carb tortillas for a lighter version.
  • Chorizo can be substituted for a spicier, richer flavor.
  • Cooking time may vary depending on oven; monitor eggs closely to achieve desired doneness.
  • Adding cayenne is optional and can be adjusted for heat preference.
  • This casserole can be prepared the night before and refrigerated; add eggs and cheese on top just before baking.

Keywords: Huevos Rancheros, Breakfast Casserole, Tex-Mex Breakfast, Chicken Sausage Casserole, Mexican Breakfast, Ranchero Sauce, Baked Eggs, Tortilla Casserole

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