Huevos Rancheros Breakfast Casserole
on Aug 22, 2018, Updated Apr 19, 2024
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For a great weekend brunch or a fun breakfast-for-dinner moment, this flavorful casserole checks all the boxes.
A breakfast casserole can be a lifesaver, a way to serve a big group without making individual breakfasts. Put everything in a baking pan, stick it in the oven, and ask your friends and family to pour the coffee and juice while it cooks.
I am a die-hard fan of huevos rancheros, and here, all of the appealing components are translated into a casserole: soft corn tortillas, perfectly cooked eggs, enchilada sauce, some shredded cheese, and then sour cream, salsa, avocado, and scallions to top it all off. And this casserole recipe becomes even more substantial with the addition of a black beans and rice mix.
Huevos rancheros casserole makes a lovely brunch. Starting a weekend with a real family breakfast is a treat and a way to gather the troops at the table when everyone may be running hither and yon in the evenings. Pair it up with a fruit salad and maybe some agua frescas.
But also think about this for dinner! This is a perfect example of why the breakfast-for-dinner movement has so much appeal. It’s a savory and substantial casserole at any time of day. You can add on a salad if you like, like this simple crunchy celery salad.
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Huevos Rancheros Breakfast Casserole: For a great weekend brunch, or a fun breakfast-for-dinner moment, this flavorful casserole checks all the boxes.
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I am very happy to partner with Zatarain’s and work with their great line of Rice Mixes. Yes, these mixes are a great side on their own that takes all of 1 minute to get going and less than 30 minutes to get to the table. And they include a thoughtful and balanced selection of seasonings that save you from adding this, that, and the other to the mix — it’s all built right in.
Huevos Rancheros Breakast Casserole Ingredients
- Zatarain’s Black Beans and Rice Mix – Available at your local grocery store!
- Unsalted butter
- Vegetable or canola oil
- Corn tortillas – Or use flour if you prefer (the smaller ones).
- Enchilada sauce – Use red or green enchilada sauce. If you have a favorite recipe, use it, or just grab a can!
- Ground cumin, garlic powder, and chili powder – To zhuzh up the canned enchilada sauce.
- Shredded cheese – Use cheddar or a Mexican cheese blend.
- Eggs
Toppings
How to Make Huevos Rancheros Breakfast Casserole
- Cook the beans and rice: Cook the Black Beans and Rice Mix in a medium-sized saucepan according to package directions. Remove the lid, fluff with a fork, and set aside.
- Warm the tortillas: Cook the tortillas one at a time, for about 1 minute on each side, or until just crisp and browned in spots. Transfer them to paper towels.
- Make the sauce: Combine the enchilada sauce with the cumin, garlic powder, and chili powder in a small bowl.
- Build the casserole: Layer half the tortillas in the bottom of the prepared pan, overlapping them to cover the bottom of the pan. Drizzle over half of the enchilada sauce, then sprinkle over half of the cheese. Spread the bean and rice mix over the cheese. Repeat layering the tortillas, enchilada sauce, and cheese.
- Add the eggs: Use a spoon and your fingers to create 8 evenly spaced little wells in the top of the casserole, breaking holes through the top layer of tortillas so that the eggs have enough room to sink into their indentations. Crack the eggs carefully into the wells and season them with salt and pepper.
- Bake: Bake until the whites of the eggs are set, but the yolks are still loose and runny, about 25 minutes.
- Add toppings: Serve the eggs with the salsa, avocado, sour cream, scallions, and cilantro leaves.
Variations and Tips
- The rancheros sauce for this casserole starts with canned enchilada sauce which is a terrific shortcut convenience product, but you can add a bit more kick and flavor with the addition of a few extra ingredients. Or if you’re in a rush, just use plain enchilada sauce and skip the addition of cumin, garlic powder, and chili powder (or skip any one of them if you don’t have them on hand). The casserole will still be great.
- You could add crumbled cooked sausage to the enchilada sauce, to make this an even heartier casserole. Use chicken, turkey, pork, chorizo, andouille — whatever sausage your family likes. You could also mix in some cooked corn kernels or sautéed bell pepper.
- You can divide the toppings over the whole baked casserole, or spoon out individual portions and let everyone top their own plate as they wish.
What to Serve With Huevos Rancheros Breakfast Casserole
More Breakfast Recipes
- Breakfast Quesadillas
- Baleadas
- English Muffin Pizzas
- Sour Cream Cinnamon Coffee Cake
- Challah French Toast
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Huevos Rancheros Breakfast Casserole
Ingredients
- 1 package Zatarain’s Black Beans and Rice Mix
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable or canola oil (or as needed)
- 12 (6-inch) corn tortillas
- 1 (15-ounce) can enchilada sauce (red or green)
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- 8 ounces (2 cups) shredded cheddar or Mexican blend cheese
- 8 large eggs
- Kosher salt and freshly ground pepper (to taste)
To Serve
- 1 cup salsa
- 1 avocado (thinly sliced)
- ½ cup sour cream
- 4 scallions (trimmed and sliced; white and green parts)
- ½ cup cilantro leaves
Instructions
- Preheat the oven to 425 F. Grease a 13 x 9-inch baking dish, or spray with nonstick cooking spray. Place the Black Beans and Rice Mix in a medium-sized saucepan with 2 1/2 cups water and the butter. Bring to a simmer over medium-high heat, then reduce the heat slightly, cover and keep at a simmer for about 20 to 25 minutes, until the rice is tender, making sure to stir occasionally. Remove from the heat, and let stand for 5 minutes. Remove the lid and fluff with a fork, and set aside.
- While the Rice and Beans are cooking, prepare the tortillas. Place paper towels on a work surface. Heat 1 teaspoon of the oil in a skillet over medium-high heat, and cook the tortillas one at a time, for about 1 to 2 minutes on each side, or until just crisp and browned in spots (they should also start to smell nice and fragrant). As they are cooked, transfer them to paper towels. Add more oil, 1 teaspoon at a time as needed, until all of the tortillas are cooked.
- Combine the enchilada sauce with the cumin, garlic powder, and chili powder. Layer half the tortillas in the bottom of the prepared pan, overlapping them to cover the bottom of the pan. Drizzle over half of the enchilada sauce, then sprinkle over half of the cheese. Spread the Black Beans and Rice Mixture over the cheese. Repeat layering the tortillas, enchilada sauce, and cheese.
- Use a spoon and your fingers to create 8 evenly spaced little wells, about 1 inch deep, in the top of the casserole, breaking holes through the top layer of tortillas so that the eggs have enough room to sink into their indentations. Crack the eggs carefully into the wells, and season them with salt and pepper.
- Bake until the whites of the eggs are set, but the yolks are still loose and runny, about 25 minutes.
- Serve the eggs with the salsa, avocado, sour cream, scallions, and cilantro leaves. You can divide everything over the top of the baked casserole, or spoon out individual portions and let everyone top their own plate as they wish.
Notes
- The rancheros sauce for this casserole starts with canned enchilada sauce which is a terrific shortcut convenience product, but you can add a bit more kick and flavor with the addition of a few extra ingredients. Or if you’re in a rush, just use plain enchilada sauce and skip the addition of cumin, garlic powder, and chili powder (or skip any one of them if you don’t have them on hand). The casserole will still be great.
- To make this an even heartier casserole, you could add crumbled cooked sausage to the enchilada sauce. You could also use chicken, turkey, pork, chorizo, andouille—whatever sausage your family likes. You could also mix in some cooked corn kernels or sautéed bell pepper.
- You can divide the toppings over the whole baked casserole, or spoon out individual portions and let everyone top their own plate as they wish.
Loved this recipe – easy and yummy!
is this recipe gluten free?
it depends on the tortillas you use (and check the enchilada sauce and other individual ingredients as well!)
Does all of the rice mixture go between the tortillas or do you save some for last layer? Thank you
all of it goes in (though you could totally divide it in half and split it into two layers, either way will be fine). the key is to rlly dig in with the spoon and your fingers to create a well wide and deep enough to hold the eggs without their white spreading over the surface.
Could you make this ahead of time, not freeze just put in the fridge, and reheat the next day?
I think it should be ok, but I wouldn’t crack the eggs in until just before baking, though!