Cheesy Baked Huevos Rancheros Casserole

Cheesy Baked Huevos Rancheros Casserole

from aberdeenskitchen.com

30 minute healthier, vegetarian, Mexican inspired breakfast. Skip the cheese to make it vegan!

Ingredients

  • 30 oz canned black beans, drained
  • 3 cups medium, chunky red salsa (I used La Victoria)
  • 3-4 cups Mexican cheese blend (depending on how cheesy you want it!)
  • 6-8 large eggs
  • 24 corn tortillas
  • Fresh chopped cilantro, sliced green onion, chopped avocado for garnish

Directions

  1. 1

    Preheat oven to 400˚F. Grease a 9x13 casserole dish.

  2. 2

    Layer 8 tortillas on the bottom of the casserole dish. Spread one cup of salsa on top. Sprinkle evenly with half of the beans and a third of the cheese. Repeat with another layer.

  3. 3

    Top second layer with remaining tortillas. Spread with last cup of salsa and sprinkle with remaining cheese. Use a spoon to create 6-8 shallow holes (depending on how many eggs you'd like!) in the cheese and salsa topping for the eggs. Gently break one egg into each hole.

  4. 4

    Bake for 25-30 minutes, until egg whites are set (this can vary depending on your oven as eggs can be temperamental so if more time is needed, cook in 5 minute increments).

  5. 5

    Remove from heat and let cool for 2 minutes. Top with cilantro and green onion, and serve immediately.