Huevos Rancheros Casserole Recipe

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!

Huevos Rancheros Casserole on 100 Days of Real Food

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.
5 from 4 votes
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Print Recipe
Servings: 8 people


  • 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


  • 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.


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.
Tried this recipe?Let us know how it was!

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25 thoughts on “Huevos Rancheros Casserole Recipe”

  1. 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!

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

  2. 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.

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

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

  5. 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!

  6. 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!

  7. 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.

  8. 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!

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