Huevos Rancheros Casserole Recipe
This huevos rancheros casserole recipe takes everything great about classic huevos rancheros and brings it all together in a single pan. It's an awesome breakfast or brunch!
Ingredients
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 2-3 jalapeno peppers (chopped)
- 1 serrano pepper (chopped (optional for extra spicy))
- 3 cloves garlic (chopped)
- 15 ounces pinto beans, drained
- 2 cups ranchero sauce
- Salt and pepper to taste
- 10 corn tortillas
- 2 cups shredded cheddar cheese (or use Monterrey Jack, Pepper Jack, or a combination of them all)
- 4-6 eggs
- FOR TOPPINGS: Spicy chili flakes
Directions
- 1
Heat the oil in a medium skillet (I used my 14-inch cast iron paand add the onion and peppers. Cook them down for 5 minutes to soften.
- 2
Add the garlic and cook another minute, until you can smell the gorgeous garlic.
- 3
Stir in the pinto beans, ranchero sauce and salt and pepper to taste. Simmer for 10 minutes to let the flavors develop.
- 4
Remove the sauce and bean mixture and reserve.
- 5
Preheat oven to 350 degrees F.
- 6
Using the same pan (or use a lightly oiled large baking dish), layer half of the tortillas onto the bottom.
- 7
Top with half the sauce and bean mixture, then half of the shredded cheese.
- 8
Repeat with the remaining tortillas, then sauce and bean mixture, then shredded cheese.
- 9
Use a spoon to make impressions into the top layer, then crack the eggs into them.
- 10
Bake for 25-30 minutes, or until the eggs set.
- 11
Remove and top with your toppings of choice. I used chili flakes, sliced avocado, sliced serranos, chopped fresh herbs, crumbly white cheese.