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 satisfying dish that brings the flavors of a classic Mexican breakfast into a convenient, layered bake. Perfect for feeding a crowd or a hearty family breakfast, it combines crispy tostadas, spicy salsa, melted cheese, and baked eggs in one delicious casserole.

A close-up view of a round red casserole dish filled with a layered baked breakfast. The bottom layer shows a tomato-based sauce with soft brown beans scattered all over. Above that is a melted layer of golden yellow cheese that mixes with the sauce edges. On top, six perfectly cooked sunny-side-up eggs display bright yellow yolks and smooth white edges, spaced evenly across the dish. Pieces of fresh green avocado cubes are scattered over the eggs, along with chopped bright green cilantro sprinkled all over. The dish rests on a white marbled surface with colorful folded cloth underneath partly visible in the corner. In the background, halved avocados sit on a white plate. 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
Optional Toppings: Chopped avocado and fresh cilantro leaves

Instructions

Step 1: Preheat the oven to 375°F and lightly grease a 13×9-inch baking dish to prevent sticking.
Step 2: In a medium bowl, mix the salsa with the taco seasoning. Spread 1 cup of the salsa mixture evenly across the bottom of the dish. Layer with half of the tostadas (7), breaking as needed to fit. Sprinkle half of the pinto beans (¾ cup), half of the scallions (½ cup), and half of the cheese (1 cup) evenly over the tostadas.
Step 3: Repeat the layering by spreading another cup of salsa, then the remaining tostadas, beans, scallions, and cheese. Finish with dollops of the remaining salsa spread on top.
Step 4: Use the back of a spoon to create six wells in the top layer of salsa. Carefully crack one egg into each well, keeping the yolks intact. Sprinkle salt and pepper over the eggs.
Step 5: Cover the dish tightly with aluminum foil and bake for 35–45 minutes, or until the egg whites are set but the yolks remain runny. Let the casserole stand for 5 minutes before serving.
Step 6: Garnish with chopped avocado and fresh cilantro leaves for added freshness and flavor. Serve warm.

Tips & Variations

Use homemade salsa for a fresher, more vibrant flavor, or adjust the spice level to your preference by adding chopped jalapeños or hot sauce.
Swap pinto beans for black beans or refried beans for a different texture.
For a dairy-free version, omit the cheese or use a plant-based cheese alternative.
To make it more filling, add cooked chorizo or sautéed vegetables between layers.

Storage

Store leftover casserole covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions for 1–2 minutes. Keep in mind the eggs are best enjoyed fresh, as reheating may firm up the yolks.

How to Serve

The image shows a white baking dish with a red rim filled with a colorful baked breakfast. The bottom layer consists of melted yellow cheese mixed with reddish beans and some tomato chunks, providing a textured base. On top, there are four sunny side up eggs with bright orange yolks and white, slightly crispy edges, evenly spaced across the dish. Scattered on and around the eggs are chunks of fresh, light green avocado and small leaves of bright green cilantro. The dish sits on a white marbled surface, and there is a bowl of reddish beans and half an avocado blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole the night before and keep it covered in the refrigerator. Add the eggs just before baking to ensure they cook perfectly.

What can I use if I don’t have tostadas?

If tostadas aren’t available, you can use tortilla chips or lightly toasted tortillas as a substitute, though the texture will differ slightly.