Huevos Rancheros Casserole
Huevos Rancheros Casserole is a mexican dish that’s super hearty, protein packed, quick meal-and an absolute favorite in our house. Perfect for breakfast or dinner.
Who doesn’t love breakfast? Any time of day?
Huevos Rancheros Casserole is the perfect Meatless Monday vegetarian meal. There, I said it. Huevos rancheros (or rancher’s eggs) are a typical breakfast served at Mexican farms, featuring corn tortillas and fried eggs topped with a heaping pile of warmed salsa.
Huevos Rancheros is extremely popular here in Arizona; everywhere you go you will get some different version of the dish. However, it does focus on it being a breakfast dish that features white corn tortilla, topped with black and pinto beans, a red-chili sauce, cheese and eggs. For me though, made into a casserole, it is the answer any time I’m craving extra protein or a super hearty, quick meal.
I can’t resist them on a brunch menu, either. If we’re out to brunch and they have Huevos Rancheros on the menu, count me in. I absolutely love this combo, which is why I thought it would be fun to come up with another way to make it … and not only for breakfast but for dinner too!
Also, huevos rancheros casserole is actually tipping the scales on the healthy side! No butter, no oil, tons of protein! Yes, I know, there’s cheese but you can lower the amount or cut it out all together for a vegan option. Seriously, it’s perfect for sticking to my healthier eating plan.
So, enjoy this Huevos Rancheros Casserole that I have been perfecting. I’m excited to share this recipe with you!
Huevos Rancheros Casserole
- 1 bag corn tortilla chips
- 1 15 oz. can red enchilada sauce
- 1 15 oz. can black beans drained and rinsed
- 1 15 oz. can pinto beans drained and rinsed
- 1 4 oz. can chopped green chilies
- 1 bunch cilantro chopped
- 1 tsp cumin
- 4 cloves garlic minced
- 2 cups shredded Colby Jack cheese divided
- 12 large eggs
- sliced avocado for garnish
- sour cream for garnish
- salsa for garnish
Preheat the oven to 375°F.
In a large bowl, combine the black beans, pinto beans, green chilies, cilantro, and cumin.
Spray an 11 x 13 baking dish with cooking spray, then layer tortilla chips on the bottom.
Pour half the can of sauce over the chips.
Sprinkle on 1 cup cheese.
Spread the bean mixture over the top.
Add another layer with remaining chips, then rest of the sauce and the remaining cheese.
Break the eggs carefully over the top of the casserole, taking care not to break the yolks.
Bake at 375°F until egg whites are fully set but yolks are still runny, about 20-30 minutes (I start checking at 20 minutes).
Serve with garnishes at the table.