Huevos Rancheros Casserole Recipe

5 from 8 votes

This huevos rancheros casserole recipe brings all the great flavors of classic huevos rancheros together in one pan, perfect for breakfast or brunch!

Prep Time10

Cook Time25

Course: Breakfast, Main Course

Cuisine: American, Mexican

Keyword: breakfast, brunch, eggs, huevos rancheros, recipe, spicy

Servings:

Calories: 462kcal

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 or use a 15 ounce can or tomato sauce or roasted diced tomatoes with seasonings - *See comments in the post above
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 sliced avocado, sliced jalapenos or serranos, pico de gallo, chopped fresh herbs, crumbly white cheese

Heat the oil in a medium skillet (I used my 14-inch cast iron pan and add the onion and peppers. Cook them down for 5 minutes to soften.
Add the garlic and cook another minute, until you can smell the gorgeous garlic.
Stir in the pinto beans, ranchero sauce and salt and pepper to taste. Simmer for 10 minutes to let the flavors develop.
Remove the sauce and bean mixture and reserve.
Preheat oven to 350 degrees F.
Using the same pan (or use a lightly oiled large baking dish), layer half of the tortillas onto the bottom.
Top with half the sauce and bean mixture, then half of the shredded cheese.
Repeat with the remaining tortillas, then sauce and bean mixture, then shredded cheese.
Use a spoon to make impressions into the top layer, then crack the eggs into them.
Bake for 25-30 minutes, or until the eggs set.
Remove and top with your toppings of choice. I used chili flakes, sliced avocado, sliced serranos, chopped fresh herbs, crumbly white cheese.

Serves 4-6