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.

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Easy Cheesy Huevos Rancheros Casserole

Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 6
Calories: 937kcal
Breakfast casseroles are such a lifesaver when trying to feed a crowd. Huevos Rancheros Casserole is the perfect spicy egg dish to serve for breakfast or brunch ready in under 30 minutes.
This casserole works great with sunny side up eggs or scrambled eggs.
Since the eggs are cooked separately, you can still serve this to people with egg allergies or serve the eggs on the side.
* Tostadas are crunchy fried corn tortillas and can be found next to tortillas in most grocery stores. If you can find them, just buy corn tortillas and either quickly fry them in a very hot skillet or try baked tostadas.
Print Recipe

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

 
 
* Tostadas are crunchy fried corn tortillas and can be found next to tortillas in most grocery stores. If you can find them, just buy corn tortillas and either quickly fry them in a very hot skillet or try baked tostadas.
 
 

Nutrition

Calories: 937kcal | Carbohydrates: 67g | Protein: 37g | Fat: 61g | Saturated Fat: 28g | Cholesterol: 281mg | Sodium: 2102mg | Potassium: 922mg | Fiber: 14g | Sugar: 10g | Vitamin A: 2615IU | Vitamin C: 17.7mg | Calcium: 600mg | Iron: 5.3mg
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