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Home » Recipes

Huevos Rancheros Casserole Recipe

Huevos Rancheros Casserole in a baking dish.

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If we're out to brunch and they have Huevos Rancheros on the menu, my whole family is pretty much game. And if someone decides to branch out instead and order something else on the menu, they usually regret it when the food comes, LOL. We 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!

Who doesn't love breakfast for dinner? So, enjoy this Huevos Rancheros Casserole! You need to try our classic Hash Brown Casserole too or our Chicken Casserole!

The idea first came to me when I was trying to think of make-ahead breakfast casseroles for Christmas morning. I ended up going the traditional route with potatoes, eggs, sausage, cheese, and veggies, but I started plotting how, when the holidays were over, I'd experiment with this fun Mexican combo.

Also, one of the best parts of this recipe is if you're a family of four, you'll have enough for leftovers the next day. Enjoy!

Huevos Rancheros Casserole on 100 Days of Real Food
Huevos Rancheros Casserole on 100 Days of Real Food

Huevos Rancheros Casserole

Go ahead and eat breakfast for dinner, especially with my newest Huevos Rancheros Casserole recipe. This is a Mexican favorite in our house, especially for Sunday brunch!
6 Reviews / 5 Average
Prep Time: 10 minutes mins
Cook Time: 50 minutes mins
Total Time: 1 hour hr
Course: Breakfast, Dinner, Holiday
Cuisine: Mexican
Method: Freezer Friendly
Diet: Gluten Free, Peanut/Tree Nut-Free
Print Recipe
Servings: 8 people
Save Recipe Saved!

Ingredients
  

  • 2 tablespoons olive oil (+ extra for greasing the baking dish)
  • 1 onion (thinly sliced)
  • 1 jalapeno (seeded and minced)
  • 1 green bell pepper (cored, seeded, and thinly sliced)
  • 1 red bell pepper (cored, seeded, and thinly sliced)
  • 6 ounces chorizo sausage (cooked) (2 links, diced or crumbled)
  • 1 15-ounce can pinto beans (rinsed and drained)
  • 1 teaspoon oregano
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper (ground)
  • 1 15-ounce can tomato sauce
  • 10 corn tortillas
  • 2 ½ cups shredded Monterey Jack cheese, divided ((about 8 ounces))
  • 10 eggs
  • salt and pepper (to taste)
  • sour cream, avocado, and/or cilantro (for serving)

Instructions
 

  • Preheat oven to 375 degrees F. 
  • Heat the oil in a large skillet over medium-high heat. Add the onions and peppers to the pan and cook, while stirring, until they begin to soften and brown, 5 to 7 minutes. 
  • Add the sliced sausage, beans, spices, and tomato sauce, and cook until everything heats all the way through, another 2 to 3 minutes. 
  • Grease a rectangular baking dish with olive oil and layer with half the tortillas. Top with half the pepper/sausage mixture and half the cheese. Layer the rest of the tortillas on top, then the remaining pepper/sausage mixture, and cheese.
    Huevos Rancheros Casserole on 100 Days of Real Food
  • Crack the eggs on top for the final layer, season with salt and pepper, and bake until the eggs are set, 30 to 40 minutes. 
  • Let cool for a few minutes, slice, and serve with desired toppings.

Notes

We recommend organic ingredients when feasible.
The eggs may not look fully cooked in the photo, but I assure you they are.
Nutrition Facts
Nutrition Facts
Huevos Rancheros Casserole
Amount Per Serving
Calories 195 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Cholesterol 205mg68%
Sodium 241mg10%
Potassium 214mg6%
Carbohydrates 18g6%
Fiber 3g13%
Sugar 2g2%
Protein 9g18%
Vitamin A 865IU17%
Vitamin C 34.1mg41%
Calcium 66mg7%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
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3.9K shares

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Michelle says

    March 18, 2023 at 5:04 pm

    The "print recipe" link isn't working on this one

    Reply
    • 100 Days Admin says

      March 20, 2023 at 10:36 am

      Hi, it's working on our end. It could be just a glitch in your browser. - Nicole

      Reply
  2. Amanda says

    December 21, 2022 at 12:20 pm

    I'd say a little more than 10mins prep, lol

    Reply
  3. Clarissa says

    September 18, 2022 at 12:33 pm

    5 stars
    Made this for my family and everyone loved it, including my boys (9 & 7) that can be picky. I forgot to put in the jalapeño, used my version “taco seasoning” spice, and filled out the meat with some ground chicken. Will definitely make it again soon!

    Reply
  4. Aly says

    September 12, 2022 at 6:46 am

    5 stars
    This was a hit! We omitted the cayenne and halved the jalapeno for our family's taste; the chorizo was just enough spice for us. We also followed a reviewer's tip and added the eggs after 20 minutes of baking for about 12-13 minutes until just set. Really good!

    Reply
  5. Emily says

    February 07, 2021 at 11:38 am

    5 stars
    We love this recipe sits a favorite. I’ve made it according to the recipe several times but tried the following tweaks based on necessity: swapping chips for tortillas (actually liked this better makes serving it easier because the tortillas have to be cut through and can get tough, just eliminate the salt depending on chips), using black beans instead of pintos, adding a couple of cups of chopped fresh baby spinach when you sauté the other veggies, it blends right in and adds extra nutrients. Also I’ve only ever used ground chorizo from a local farm never links. Amazing recipe thank you!

    Reply
    • 100 Days Admin says

      February 08, 2021 at 9:15 am

      Thanks for sharing. Glad to hear you were able to tweak it to fit your likes and it still came out great. - Nicole

      Reply
  6. Vanessa Muinos says

    August 23, 2019 at 12:57 am

    Looks great! Can you freeze leftovers?

    Reply
  7. Jenna says

    July 31, 2019 at 7:41 pm

    5 stars
    Great recipe! My two kids gobbled it up without a peep (4&2). Will definitely make again.

    Reply
    • 100 Days Admin says

      August 01, 2019 at 3:01 pm

      Hi Jenna! That's so great to hear. :) - Nicole

      Reply
  8. C Max says

    July 16, 2019 at 7:08 am

    This looks great! If I need to make it without the cheese (dairy free), do you have any good suggestions?

    Reply
  9. Dave K says

    July 11, 2019 at 9:19 am

    5 stars
    This is one of my favorite dishes to make and serve. It is absolutely great. One thing I still need to figure out is timing of when to add the eggs. I do not like eggs fully cooked (dry) so I learned the first time I made this not to put in immediately. You need to add them earlier than the last 10 minutes of baking though. My wife likes this, and she isn't even crazy about chorizo and Mexican-style breakfast dishes.

    Reply
  10. Nadine says

    April 18, 2019 at 1:05 pm

    For a vegetarian family, could we omit the chorizo without making any other changes? I suppose we could add more beans. Any thoughts?

    Reply
    • 100 Days Admin says

      April 24, 2019 at 1:13 pm

      More beans or maybe mushrooms. - Nicole

      Reply
    • Britt says

      October 13, 2019 at 12:30 pm

      I made this with Trader Joe’s vegan (soy) chorizo, and it was delicious!

      Reply
  11. Sherry says

    April 05, 2019 at 3:55 pm

    I made this for a family brunch and everyone raved about it!

    Reply
  12. Beth says

    March 04, 2019 at 5:50 pm

    Yours definitely looks prettier than mine but it sure did taste good!! Our 15mo scarfed it down! Delicious!

    Reply
  13. Mandy says

    February 25, 2019 at 2:19 pm

    I made this for our family’s dinner tonight because Huevos Rancheros is always my go to for breakfast out. We all loved it! My kids even asked for it to be a regular in the dinner rotation. Thanks, Lisa!

    Reply
  14. Chelsea says

    February 21, 2019 at 3:12 am

    Hi there! My oldest doesn’t care for unscrambled egg. I’d try it the way you make it first, but if he doesn’t like it, I’d go for whisking the eggs nest go-round. Did you ever try it that way in your trials and, if so, is there a reason you chose to not scramble before including the eggs? Thanks!

    Reply
    • Jason Leake with 100 Days of Real Food says

      February 21, 2019 at 11:25 am

      Hi Chelsea - We did try scrambled first, and all agreed it was better this way. That being said, when we tried it scrambled Lisa also mixed milk in with the eggs, which to me made it too moist. It's worth a shot for your son...let us know if you try it! - Jason

      Reply
  15. Kristin says

    February 21, 2019 at 1:20 am

    Can this be assembled the night before, adding the eggs the next day before putting in the oven, or will the tortillas get soggy? I love that these use corn tortillas, making them gluten free.

    Reply
    • Lisa says

      February 23, 2019 at 11:01 am

      I think you can even add the eggs the day before. That's worked just fine for me with other similar breakfast casseroles. Good luck!

      Reply
  16. Jessica says

    February 20, 2019 at 10:24 pm

    5 stars
    Made this for the family tonight with taco-seasoned chicken instead of the chorizo. It was so delicious that we all went back for seconds! Thank you for another great recipe!

    Reply
  17. Kelly says

    February 20, 2019 at 2:25 pm

    What brand of tortilla do you recommend?

    Reply
    • 100 Days Admin says

      February 20, 2019 at 6:25 pm

      Hi Kelly, Lisa handmakes her corn tortillas. Check out the recipe here - Nicole
      https://www.100daysofrealfood.com/recipe-easy-whole-grain-corn-tortillas/

      Reply
    • Lisa says

      February 23, 2019 at 11:00 am

      Ezekiel also has a good option for corn tortillas, they are sometimes located in the freezer section.

      Reply
  18. penfl32526 says

    February 20, 2019 at 2:12 pm

    Is this recipe in any of the cookbooks?

    Reply
    • Jason Leake with 100 Days of Real Food says

      February 20, 2019 at 3:53 pm

      No, it's a new recipe that Lisa just developed last week, so not in any books. It's delicious! - Jason

      Reply
  19. Jessie says

    February 19, 2019 at 9:57 am

    Does this re-heat well? I like to make a Sunday breakfast that lasts a few more days into the week. Sounds delicious!

    Reply
    • Jason Leake with 100 Days of Real Food says

      February 20, 2019 at 12:06 pm

      Hi Jessie - We reheated leftovers no problem, but you do need to be careful not to overcook the egg in the process. - Jason

      Reply

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Meet Lisa! Lisa is a best-selling cookbook author, wife, mother, and passionate home cook. Lisa began blogging in 2010 and has created a community of millions of people who share her love of healthy living, real food ingredients, and family recipes.

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