This huevos rancheros breakfast casserole is a tasty twist on your morning routine! Packed with spicy salsa, eggs, and tortillas, it’s like a fiesta on your plate.
Honestly, who wouldn’t love the mix of flavors? It’s super easy to throw together, and I just pop it in the oven. Great for brunch or those days when you want something special!
Key Ingredients & Substitutions
Eggs: Large eggs provide the base for this dish. If you’re looking for a lighter option, you could try using egg whites or a substitute like silken tofu, but it may change the flavor and texture slightly.
Corn Tortillas: Corn tortillas are classic here, but if you need a gluten-free option, just swap them for gluten-free tortillas or use flour tortillas for a different texture.
Salsa: Salsa verde or red salsa gives the casserole flavor depth. You might try homemade salsa or even a store-bought version. If you want it spicier, add diced jalapeños!
Cheese: A Mexican blend or cheddar works great. You could switch to a lighter cheese like feta or skip it entirely for a dairy-free version.
Cilantro: Fresh cilantro adds a nice touch. If you aren’t a fan, you could replace it with fresh parsley or just leave it out.
How Do You Ensure Your Eggs Are Perfectly Cooked?
Getting the eggs just right in this casserole is important! To achieve runny yolks, follow these steps:
- After baking the tortilla mixture, gently create wells for the eggs. This keeps them from spreading too much.
- Be careful not to overbake; watch them closely in their second round of oven time. Check at the 8-minute mark!
- If you prefer firmer yolks, let them bake a couple of minutes longer until they’ve set to your liking.
This way, everyone’s happy with breakfast eggs cooked their way!
Huevos Rancheros Breakfast Casserole
Ingredients You’ll Need:
For the Casserole:
- 6 large eggs
- 1 cup cooked and shredded chicken (optional for added protein)
- 3 small corn tortillas, cut into small pieces
- 1 cup salsa verde or red salsa
- 1 cup shredded cheddar or Mexican blend cheese
- 1/2 cup finely chopped onion
- 1/2 cup chopped green chilies or jalapeños (optional for heat)
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
For Garnish:
- 1 avocado, sliced
- 1 lime, cut into wedges
- 1-2 tbsp olive oil or butter (for greasing)
How Much Time Will You Need?
This delicious breakfast casserole requires about 15 minutes of prep time and 30 minutes of baking time, making it ready in about 45 minutes. Perfect for when you want to enjoy a lovely morning meal with family or friends!
Step-by-Step Instructions:
1. Prepping the Oven and Dish:
Start by preheating your oven to 375°F (190°C). While it heats, take a medium baking dish or an oven-safe skillet and lightly grease it with olive oil or butter to prevent sticking.
2. Beating the Eggs:
In a large bowl, crack four of the eggs and beat them lightly with a pinch of salt and pepper. This will create a fluffy base for your casserole.
3. Mixing the Ingredients:
To the bowl with beaten eggs, add your torn tortilla pieces, salsa (either red or green), cooked chicken (if you’re using it), chopped onions, chilies, and half of the shredded cheese. Stir everything together until it’s well combined and fully mixed.
4. Baking the Casserole:
Pour this mixture into your prepared baking dish, spreading it out evenly. Slide it into the preheated oven and let it bake for about 20-25 minutes. It should be mostly set but still a little jiggly in the middle.
5. Adding the Eggs:
Carefully take the casserole out of the oven. With the back of a spoon, make four small wells in the mixture—these are for the remaining eggs. Now, crack each of those eggs into a well, being careful not to break the yolks.
6. Finishing the Bake:
Put the casserole back in the oven and bake for an additional 8-10 minutes. This step will set the whites of the eggs while keeping the yolks nice and runny—just how you want them!
7. Garnish and Serve:
Once out of the oven, sprinkle the rest of the cheese on top along with the chopped cilantro. Now, slice up some avocado and serve. Each portion can be topped with diced fresh tomato or pico de gallo, and don’t forget a squeeze of lime juice for that extra zing!
This casserole is a delightful fusion of flavors, combining traditional huevos rancheros into a hearty dish that everyone will love. Enjoy your delicious breakfast or brunch!
Can I Use Different Types of Tortillas?
Absolutely! While corn tortillas are traditional, you can also use flour tortillas if you prefer. Just cut them into small pieces, similar to how you would with corn ones.
How Can I Make This Breakfast Casserole Spicier?
If you like a bit of heat, add chopped jalapeños or increase the amount of green chilies in the recipe. You can also opt for a spicier salsa to amp up the flavor!
Can I Make This Casserole Ahead of Time?
Yes! You can prepare the casserole up to the point of baking, cover it tightly, and refrigerate for up to 24 hours. When you’re ready to bake, just add a few extra minutes to the baking time to make sure it heats through completely.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop it in the microwave or warm it in the oven until heated through. Enjoy it the next day for breakfast or brunch!
