I’m a huge fan of huevos rancheros, something we could enjoy often when we lived in California. However, I’ve found making it at home a little challenging because it’s difficult to make in large quantities for our family of five. This casserole is a fantastic solution. . . trust me – this is the very first recipe I’ve ever had on the site called “casserole” so you know it has to be pretty darn good. Pastor Alaska is typically a little skeptical of anything called “casserole.” He’s funny that way, what can I say? Do you have any casserole skeptics in your house?
Huevos rancheros is typically a Mexican breakfast dish, but I love this for any meal of the day. When I made this, we ate it for dinner and every member of the family thoroughly enjoyed it. What’s not to love about eggs, tortillas, cheese, and beans all cooked together in red sauce?
You begin by layering crisp corn tortillas in the bottom of the pan, followed by enchilada sauce, black beans, and cheese.
Top with another layer of crisp corn tortillas.
Add more enchilada sauce, followed by cheese. Then crack 10 or so eggs on top and season with salt and pepper.
Bake until bubbly and melty, when the whites are just set and the yolks are still runny. Marvelous. Dig in.
1 15oz can black beans, rinsed and drained (pintos would also be good)
1c shredded cheddar jack cheese, divided
Sour cream, as desired
Salsa or hot sauce like Tapatio, as desired
Preheat oven to 375. Grease an 11x13 baking dish.
Layer half of the torn tortillas in the bottom of the dish. Top with half of the enchilada sauce, followed by half of the cheese, then sprinkle all of the black beans over the cheese. Repeat layers - tortillas, sauce, cheese.
Carefully crack 10-12 eggs (eyeball it, depending on the size of your eggs) on top of the casserole. Season eggs with salt and pepper.
Bake until egg whites are fully set but yolks are still runny, 20-30 minutes. Mine took about 24 minutes for results as pictured. Watch the eggs closely once you hit the 20 minute mark to avoid overcooking the yolks.
Sprinkle chopped cilantro over top. Offer avocado, sour cream, and salsa/hot sauce on the side.
Tonight for our bible study group we made " breakfast " for dinner :D I was looking for a Huevos Ranchero Casserole, because its one of my favorite things to eat for breakfast. I came across your site and recipe and made it for dinner, it was a hit, whole pan gobbled up. Thank you so much, hope to make some more amazing dishes from your website.
Made this for brunch today - YUM! Only problem was that apparently I used too many eggs, because it took over 30 minutes for the whites to cook, so the yolks were hard. Still, it tasted delicious! "Good grub," said my teenage son. :)
I made this for a group of college kids who are staying with us and working and it was a HUGE success. My kids and hubby really liked it, too. I live in Madagascar (where I make practically everything from scratch, too), so I had to change a few things, but it was super yummy!
This is terrific news, Shelly! Thank you for letting me know how it turned out for you and your group. :) And greetings from Alaska all the way to Madagascar. Hope I can continue to post recipes that you'll be able to adapt out there. Keep in touch.
Question, I'm a missionary wife and our multi-denominational missionary wife community has a blog that we post recipes on that work over here. This one works over here and I was wondering, if I give you credit and provide a link to your blog, can I post it on our blog?
Yes, you can try to do that (your tortillas will be soggier but the flavors will be the same). I would wait to crack the eggs on top until just before you bake it. And you might want to bake it about 10 minutes first, then crack the eggs on top and bake again another 20-25 minutes to make sure it's warmed through in the center after being refrigerated overnight. Hope this helps! Let me know how it goes!
Welcome! I’m Maya – a food blogger and food columnist based on Alaska’s Kenai Peninsula. ~ Read More