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 cup 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.
What’s a street-size tortilla?
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It’s smaller than a regular-size tortilla. You can hold them in one hand. 👏
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Oh, so many possibilities! 🌮🍅🥚🌶🧀
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I like this creative nature of yours, Dorothy. Makes cooking fun! 😋🍃
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That’s what it’s all about.
No, wait, the hokey pokey is what it is all about. 🎶☺️
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🎶🎶🎶
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I love them. It’s a breakfast, lunch or dinner for me.
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See? Add a salad….boom! That’s why leftovers disappear. 👀🍃
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Magic!
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My first thought was “nope” – fried eggs! But to my surprise that wasn’t the case. Love this recipe as I can use a new breakfast/lunch casserole – brilliant 🙂
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Thanks for giving me the benefit of the doubt, so to speak. 🍃🌸
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Awesome! I will print that. I am not making lots of effort for breakfast usually. But it is cool that this can be prepared ahead. I make a note for the next brunch… printed!!!
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Thank youuuu. 🍃💜
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😁👍
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YUM!!
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Mexican food is so satisfying, that’s for sure. 🍃🌮
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I didn’t try huevos rancheros till just a few years ago. I have no idea why. I love eggs and mexican food!
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The Mexican restaurant where I ate in Kauai always invited me back for huevos rancheros. He knew what he was talking about!!! It’s amazing! 👀🍃
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The cooks at one of jobs were chefs at fancy restaurants by night… that’s where I learned that I like huevos rancheros, pozole, and “cappuccino soup” (mushroom soup that has a frothy top)
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Sounds interesting. I’d try it; I like mushrooms. 🍄🍂
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Reblogged this on NEW BLOG HERE >> https:/BOOKS.ESLARN-NET.DE.
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Spice up your morning. 🍃🌶
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