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!
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
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
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper, ground
- 1 15-ounce can tomato sauce
- 10 corn tortillas
- 2 1/2 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
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Preheat oven to 375 degrees F.
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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.
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Add the sliced sausage, beans, spices, and tomato sauce, and cook until everything heats all the way through, another 2 to 3 minutes.
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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.
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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.
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Let cool for a few minutes, slice, and serve with desired toppings.
Recipe Notes
We recommend organic ingredients when feasible.
The eggs may not look fully cooked in the photo, but I assure you they are.
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Jessie
February 19, 2019 at 9:57 amDoes this re-heat well? I like to make a Sunday breakfast that lasts a few more days into the week. Sounds delicious!
Jason Leake with 100 Days of Real Food
February 20, 2019 at 12:06 pmHi Jessie – We reheated leftovers no problem, but you do need to be careful not to overcook the egg in the process. – Jason
penfl32526
February 20, 2019 at 2:12 pmIs this recipe in any of the cookbooks?
Jason Leake with 100 Days of Real Food
February 20, 2019 at 3:53 pmNo, it’s a new recipe that Lisa just developed last week, so not in any books. It’s delicious! – Jason
Kelly
February 20, 2019 at 2:25 pmWhat brand of tortilla do you recommend?
100 Days Admin
February 20, 2019 at 6:25 pmHi Kelly, Lisa handmakes her corn tortillas. Check out the recipe here – Nicole
https://www.100daysofrealfood.com/recipe-easy-whole-grain-corn-tortillas/
Lisa
February 23, 2019 at 11:00 amEzekiel also has a good option for corn tortillas, they are sometimes located in the freezer section.
Jessica
February 20, 2019 at 10:24 pmMade 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!
Kristin
February 21, 2019 at 1:20 amCan 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.
Lisa
February 23, 2019 at 11:01 amI think you can even add the eggs the day before. That’s worked just fine for me with other similar breakfast casseroles. Good luck!
Chelsea
February 21, 2019 at 3:12 amHi 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!
Jason Leake with 100 Days of Real Food
February 21, 2019 at 11:25 amHi 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
Mandy
February 25, 2019 at 2:19 pmI 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!
Beth
March 4, 2019 at 5:50 pmYours definitely looks prettier than mine but it sure did taste good!! Our 15mo scarfed it down! Delicious!
Sherry
April 5, 2019 at 3:55 pmI made this for a family brunch and everyone raved about it!
Nadine
April 18, 2019 at 1:05 pmFor a vegetarian family, could we omit the chorizo without making any other changes? I suppose we could add more beans. Any thoughts?
100 Days Admin
April 24, 2019 at 1:13 pmMore beans or maybe mushrooms. – Nicole