Description
Huevos Rancheros Casserole is a comforting Mexican-inspired baked dish featuring layers of corn tortillas, pinto beans, Monterey Jack cheese, and a flavorful homemade ranchero sauce, topped with perfectly baked eggs. This hearty casserole combines bold spices and fresh ingredients to create a satisfying breakfast or brunch option that’s easy to prepare and full of vibrant flavors.
Ingredients
Ranchero Sauce
- 1 tablespoon olive oil
- 1/2 medium onion, diced
- 1 medium jalapeño, seeded and diced
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 (28-ounce) can crushed tomatoes
Casserole
- Cooking spray
- 12 (6-inch) corn tortillas
- 2 cups shredded Monterey Jack cheese
- 2 (15-ounce) cans pinto beans, drained and rinsed
- 8 large eggs
- 1/4 teaspoon kosher salt
- Chopped fresh cilantro, for serving
- Sliced avocado, for serving
Instructions
- Make the sauce: Heat the olive oil in a large skillet over medium heat until shimmering. Add the diced onion, seeded and diced jalapeño, and minced garlic. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Stir in the ground cumin, chili powder, dried oregano, kosher salt, and freshly ground black pepper and cook for an additional minute to release the spices’ aroma. Add the crushed tomatoes, bring the mixture to a boil, then reduce heat to low and let it simmer gently for 10 minutes to meld the flavors. Meanwhile, preheat the oven.
- Prepare the casserole dish: Position an oven rack in the middle and preheat your oven to 400°F (200°C). Lightly coat a 9×13-inch baking dish with cooking spray and set aside.
- Assemble the casserole: Lay 6 corn tortillas in a single layer on the bottom of the prepared baking dish. Spread half of the ranchero sauce evenly over the tortillas. Sprinkle roughly one-third of the shredded Monterey Jack cheese over the sauce. Distribute the drained and rinsed pinto beans evenly atop the cheese layer. Next, sprinkle half of the remaining cheese on top of the beans. Place the remaining 6 tortillas in a single layer over this. Spread the remaining ranchero sauce over the top layer of tortillas and sprinkle with the remaining cheese.
- Add the eggs: Using the back of a spoon, gently press down on the casserole surface to create 10 shallow wells or divots for the eggs. Carefully crack one egg at a time into a small bowl or ramekin, ensuring the yolk remains intact, then pour each egg into a divot on the casserole. Sprinkle each egg with a bit of kosher salt for seasoning.
- Bake the casserole: Place the assembled casserole in the preheated oven and bake for 15 to 18 minutes, or until the egg whites are fully set but yolks remain slightly runny or to your preferred doneness. Remove the casserole from the oven and allow it to cool for 5 minutes.
- Serve: Garnish the casserole with chopped fresh cilantro and sliced avocado. Slice into portions and serve warm for a delicious, hearty meal.
Notes
- For a spicier dish, leave the jalapeño seeds in or add more chili powder.
- Can be made ahead up to the point of adding eggs; cover and refrigerate, then add eggs and bake before serving.
- Substitute black beans or refried beans if preferred.
- Use gluten-free corn tortillas to keep the dish gluten-free.
- Ensure eggs are cooked to personal preference; bake longer for firmer yolks.
