Delicious Huevos Rancheros Casserole Recipe for Cozy Mornings

Try this Huevos Rancheros Casserole Recipe that enhances your breakfast experience with flavorful layers and customizable toppings.

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Prep Time 15

Cook Time 45

Resting Time 5

Total Time 1 5

Servings: 8 slices

Course: Breakfast

Cuisine: Mexican

Calories: 280

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Casserole Base

1 cup salsa homemade preferred
7 pieces tostadas or tortilla chips
1 can canned beans black or pinto
6 stalks scallions or green onions

For the Cheesy Goodness

1 cup shredded cheese Cheddar or Monterey Jack

For the Eggs

6 large eggs free-range or organic

Seasoning

to taste salt
to taste pepper

Equipment

13×9-inch baking dish
medium bowl
Aluminum Foil

Method

Preparation

Preheat your oven to 375°F (190°C) and grease a 13×9-inch baking dish.
Combine salsa with taco seasoning in a medium bowl and set aside.
Spread 1 cup of salsa mixture evenly in the baking dish.
Layer 7 tostadas on top, breaking as necessary to fit.
Spread half of rinsed beans over tostadas, followed by half of scallions and 1 cup of shredded cheese.
Repeat layers with remaining ingredients, ending with cheese on top.
Create 6 wells in the top layer and crack an egg into each well.
Sprinkle salt and pepper over the eggs.
Cover with aluminum foil and bake for 35-45 minutes.
Let the casserole rest for 5 minutes before serving.
Slice into portions, serve warm and enjoy.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 30gProtein: 12gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 186mgSodium: 450mgPotassium: 350mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 250mgIron: 3mg

Notes

Serve with lime wedges, pico de gallo, or avocado slices for garnish.

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