What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Huevos Rancheros Casserole! Looking for a little variety for a weekend breakfast? Take a trip down a rural road for an old classic that was served as “ranchers eggs” on the farms in Mexico. By turning it into a robust casserole, you can give it an American twist. It still has eggs, cheese, salsa, and tortillas in there. I chose street-size corn tortillas just because they were smaller and easier to work with. Obviously any type will do. Feel free to add beans and chorizo if you’re looking for hearty portions. Do ahead and refrigerate overnight so it’s ready to bake first thing in the morning.
HUEVOS RANCHEROS CASSEROLE
Ingredients:
10 street-size corn tortillas
1 cup chunky salsa
1 cup black beans, drain liquid
1 1/2 cups Colby-Monterey Jack cheese, shredded
1/2 pound chorizo sausage, coarsely chopped and cooked; drained
3 poblano peppers, stems and seeds removed, cut into strips
6 eggs
1/2 milk
1/2 teaspoon oregano
1/8 teaspoon red pepper flakes
1/8 teaspoon cumin
Sour cream, for garnish
Green onion snips, for garnish
Instructions:
Spray on 8-inch square casserole dish with nonstick oil. Line the sides and bottom with 8 street-size corn tortillas, slightly overlapping. Spread a layer of salsa over the bottom. Next, layer with black beans. Sprinkle on 1/2 cup of shredded cheese. Top with cooked chorizo, poblano peppers, and another 1/2 cup of shredded cheese. Cut the last 2 tortillas into strips and layer over cheese. In a bowl, combine eggs, milk, oregano, red pepper flakes, and cumin powder. Whisk together. Pour egg mixture over all. Sprinkle with remaining shredded cheese. Press lightly into egg mixture. Cover dish. Refrigerate 8 hours or overnight. To bake, preheat oven to 350°. Bake covered casserole 30 minutes. Remove lid and bake 15-20 minutes longer or until center is set. Let stand 5 minutes before serving. Garnish with sour cream and chopped green onions.
This is a favorite of mine on Sundays when I can laze around and read the papers.
Huay to go Gail!
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Like my husband always says, “Today is Friday, right?!” 😜
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Hahaha!
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I love this Mexican variation. This is so creative yet so simple.
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The main reason I made it was because it is gluten-free. My son and daughter-in-law were visiting. 💕
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Gluten-free can never be wrong anyway. It is healthy for everybody.
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What a fantastic idea. Thanks.
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Always. Let me know how you like it. 🍃🌶
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I assume it’s 1/2 cup of milk.
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Oops. Yes, you ate correct. 1/2 cup milk. Thanks for catching it. 🙏🏻
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That does look yummy.. 😉
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Make ahead casseroles make life easy, don’t you think?! 😜
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Yes I make a lot of make ahead soups before winter starts.. never label them tho so dinner is a surprise.. 😉
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I used to not label them either. Not so much anymore. I label and date freezer items. lol 😜
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My pleasure. 😍🌿
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