Easy Cheesy Huevos Rancheros Casserole Recipe
This easy cheesy Huevos Rancheros Casserole is the dish perfect to feed a crowd for breakfast or brunch.
Filled with spicy, gooey cheesy veggies this Huevos Rancheros bake will be a hit at your next brunch.
Serve with peppered bacon and Bloody Maria Sangritas or Palomas.
Easy Cheesy Huevos Rancheros Casserole
Ingredients
Casserole
- 18 corn tostadas*
- 16 oz red enchilada sauce - such as Frontera
- 15 oz black beans - drained and rinsed
- 1 cup diced green onions - just the onion bulb part, reserve green tops for another use.
- 8 oz cream cheese - softened and lightly whipped.
- 2 cups Colby Jack cheese - shredded
- 1 cup queso blanco - crumbled
Mexican Seasoning** Or use a 2 T prepackaged taco seasoning mix
- 1 t chipotle powder
- 1/2 t garlic
- 1/2 t cumin
- 1/2 t oregano
- 1/2 t smoked paprika
- 1/4 t cayenne pepper
Eggs
- 1 1/2 teaspoon olive oil
- 6 large eggs - at room temperature
- 1/2 teaspoon fresh ground sea salt
- 1/4 teaspoon fresh ground black pepper
To Assemble and Serve
- 1 1/2 cups avocado - very ripe and diced
- 1 1/2 cups diced tomatoes - seasoned with fresh ground pepper and drained
- 1/2 cup sliced black olives
- 1/2 cup sour cream
- 1/4 cup fresh cilantro leaves - chopped
- 1 fresh jalapeño chili - seeded and finely chopped, to taste
Instructions
Mexican Seasoning
- Mix all spices together until well combined. Or use a taco seasoning mix
- Place Colby jack cheese in a bowl and toss with the Mexican spice mix.
Casserole
- Preheat oven to 400°F.
- Arrange 6 of the tostadas evenly in a large glass or ceramic baking dish, to cover the bottom of the skillet.
- Place small dollops of 1/2 the cream cheese to top the tostadas.
- Top evenly with 2⁄3 cup of the enchilada sauce, 1⁄2 cup of the beans, 1⁄3 green onions, 2⁄3 cup of the Colby Jack cheese, and 1⁄3 cup of the queso blanco.
- Top with 6 tostadas to cover the first layer.
- Place small dollops of 1/2 the cream cheese to top the tostadas.
- Top evenly with 2⁄3 cup of the enchilada sauce, 1⁄2 cup of the beans, 1⁄3 green onions, 2⁄3 cup of the Colby Jack cheese, and 1⁄3 cup of the queso blanco.
- Top with 6 tostadas and top evenly with the remaining enchilada sauce, beans, green onions, Colby Jack cheese, and queso blanco.
- Bake until mixture bubbles, 20 to 25 minutes.
Eggs
- When there are about 5 minutes remaining on the cooking timer, cook eggs as desired.
- For sunny side up - add oil and heat; crack eggs into skillet. Season with salt and pepper. Cook until whites are set, about 4 minutes.
- For scrambles eggs - add oil and heat, crack eggs into a bowl with a little milk or cream, season with salt and pepper and whisk until combined. Pour eggs into a skillet and cook scraping the eggs continuously with a silicone baking spatula.
To Assemble and Serve
- Arrange cooked eggs on baked tostada mixture. Sprinkle with salt and pepper.
- Top with avocado, black olives, diced tomatoes, sour cream, cilantro, and jalapeño.
- Serve hot.
Notes
Nutrition
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