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Huevos Rancheros Breakfast Casserole
This easy Huevos Rancheros Breakfast Casserole turns a classic Mexican breakfast into a one-pan meal with layers of tortillas, salsa verde, black beans, cheese, and eggs.
Servings 6 people
Calories 257kcal
Equipment
- Spoon
- Colander or fine-mesh strainer
- Knife
- Spatula or serving spoon
- Can opener
- Cheese grater
Ingredients
Casserole
- 12 small corn tortillas
- 1 15 oz jar salsa verde
- 2 cups Mexican blend cheese shredded
- 1 15 oz can black beans, rinsed and drained
- 6 large eggs
- Salt and pepper to taste
Toppings
- ½ cup cilantro chopped
- 1 avocado sliced
- 2 jalapeños sliced
- ½ cup cotija cheese crumbled
Instructions
- Preheat oven to 375°F. Spread ¼ cup salsa verde in bottom of 9x13 baking dish.
- Layer 6 tortillas to cover bottom, overlapping as needed.
- Pour half remaining salsa over tortillas, sprinkle with half the beans and 1 cup cheese.
- Layer remaining 6 tortillas, remaining salsa, beans, and cheese.
- Bake 10 minutes until cheese melts.
- Remove from oven. Use spoon back to create 6 wells in cheese.
- Crack one egg into each well. Season with salt and pepper.
- Bake 15-20 minutes until whites are set but yolks remain runny.
- Top with cilantro, avocado, jalapeño slices, and cotija cheese.
Video
Nutrition
Calories: 257kcal | Carbohydrates: 5g | Protein: 17g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 198mg | Sodium: 498mg | Potassium: 285mg | Fiber: 2g | Sugar: 1g | Vitamin A: 698IU | Vitamin C: 9mg | Calcium: 521mg | Iron: 1mg