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
- 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.
- 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 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!
Thanks for sharing. Glad to hear you were able to tweak it to fit your likes and it still came out great. – Nicole
Looks great! Can you freeze leftovers?
Great recipe! My two kids gobbled it up without a peep (4&2). Will definitely make again.
Hi Jenna! That’s so great to hear. :) – Nicole
This looks great! If I need to make it without the cheese (dairy free), do you have any good suggestions?
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.
For a vegetarian family, could we omit the chorizo without making any other changes? I suppose we could add more beans. Any thoughts?
More beans or maybe mushrooms. – Nicole
I made this with Trader Joe’s vegan (soy) chorizo, and it was delicious!
I made this for a family brunch and everyone raved about it!
Yours definitely looks prettier than mine but it sure did taste good!! Our 15mo scarfed it down! Delicious!
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!
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!
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
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.
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!
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!
What brand of tortilla do you recommend?
Hi Kelly, Lisa handmakes her corn tortillas. Check out the recipe here – Nicole
https://www.100daysofrealfood.com/recipe-easy-whole-grain-corn-tortillas/
Ezekiel also has a good option for corn tortillas, they are sometimes located in the freezer section.
Is this recipe in any of the cookbooks?
No, it’s a new recipe that Lisa just developed last week, so not in any books. It’s delicious! – Jason
Does this re-heat well? I like to make a Sunday breakfast that lasts a few more days into the week. Sounds delicious!
Hi Jessie – We reheated leftovers no problem, but you do need to be careful not to overcook the egg in the process. – Jason