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Huevos Rancheros Casserole Recipe

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★★★★★

4.6 from 127 reviews

Huevos Rancheros Casserole is a delicious and hearty Mexican-inspired baked dish featuring layers of crispy corn tostadas, seasoned salsa, pinto beans, sautéed scallions, melted Mexican cheese, and topped with perfectly baked eggs. This casserole combines vibrant flavors and textures, making it a perfect breakfast, brunch, or even dinner option with optional toppings like avocado and fresh cilantro for added freshness.

Ingredients

Scale

Main 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
  • Fresh cilantro leaves

Instructions

  1. Preheat the Oven: Set your oven to 375°F and lightly grease a 13×9-inch baking dish to prevent sticking, ensuring an easy release of the casserole after baking.
  2. Assemble the Layers: In a medium bowl, combine the salsa with the taco seasoning thoroughly. Spread 1 cup of this salsa mixture evenly across the bottom of the baking dish. Layer half of the tostadas (7), breaking them as needed to fit the dish shape. Evenly distribute ¾ cup of pinto beans, ½ cup of chopped scallions, and 1 cup of shredded Mexican cheese over the tostadas. Repeat these steps one more time using another cup of salsa, the remaining tostadas, beans, scallions, and cheese. Finish by adding dollops of the remaining salsa on top for extra moisture and flavor.
  3. Add the Eggs: With the back of a spoon, gently create six wells in the top layer of salsa dollops. Carefully crack one egg into each well, keeping the yolks intact for that classic huevos rancheros look. Sprinkle the eggs evenly with kosher salt and black pepper to season.
  4. Bake: Cover the baking dish tightly with aluminum foil to keep the moisture locked in and bake for 35 to 45 minutes. The casserole is done when the egg whites are set but the yolks remain softly runny, creating a delicious texture contrast. After baking, let the casserole stand for 5 minutes before serving to allow it to settle.
  5. Garnish and Serve: Enhance your casserole by topping it with fresh chopped avocado and cilantro leaves for vibrant color and fresh flavor. Serve warm, optionally accompanied by lime wedges, refried beans, or a fresh fruit salad for a complete and satisfying meal.

Notes

  • For a spicier dish, add chopped jalapeños or a dash of hot sauce to the salsa before assembling.
  • Use gluten-free tostadas if you need to keep the recipe gluten-free.
  • To make the dish vegetarian, ensure the cheese blend contains no animal rennet.
  • Serve with lime wedges to add a zesty brightness that balances the rich flavors.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven at 350°F until warmed through.

Keywords: Huevos Rancheros, Mexican casserole, baked eggs, Mexican breakfast, tostadas casserole, easy brunch recipe

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