Recipe Huevos Rancheros Casserole Recipes

HUEVOS RANCHEROS CASSEROLE RECIPE

Steps:

• Heat the oil in a medium skillet (I used my 14-inch cast iron paand add the onion and peppers. Cook them down for 5 minutes to soften.
• Add the garlic and cook another minute, until you can smell the gorgeous garlic.
• Stir in the pinto beans, ranchero sauce and salt and pepper to taste. Simmer for 10 minutes to let the flavors develop.
• Remove the sauce and bean mixture and reserve.
• Preheat oven to 350 degrees F.
• Using the same pan (or use a lightly oiled large baking dish), layer half of the tortillas onto the bottom.
• Top with half the sauce and bean mixture, then half of the shredded cheese.
• Repeat with the remaining tortillas, then sauce and bean mixture, then shredded cheese.
• Use a spoon to make impressions into the top layer, then crack the eggs into them.
• Bake for 25-30 minutes, or until the eggs set.
• Remove and top with your toppings of choice. I used chili flakes, sliced avocado, sliced serranos, chopped fresh herbs, crumbly white cheese.

HUEVOS RANCHEROS CASSEROLE

Steps:

• Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. Place 4 of the tortillas in bottom of sprayed baking dish, overlapping as necessary, about 1/2 to 1 inch up sides. Cut remaining tortilla in half; cut into 1/2-inch-wide strips.
• Sprinkle 1/2 cup of the cheese over tortillas in baking dish. Top with chorizo, chiles and 1/2 cup cheese. Arrange tortilla strips over cheese.
• In medium bowl, combine eggs, milk, oregano and ground red pepper; beat well. Pour over mixture in baking dish. Sprinkle with remaining 1/2 cup cheese; press lightly into egg mixture. Cover with foil. Refrigerate at least 8 hours or overnight.
• Heat oven to 350°F. Bake covered casserole for 30 minutes. Uncover; bake 15 to 20 minutes longer or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Cut into squares. Serve with salsa.

HUEVOS RANCHEROS BRUNCH CASSEROLE WITH HAM AND CHEESE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat 1 1/2 tablespoons oil in a large skillet over medium heat. Fry tortillas, one at a time, until golden and lightly crisp, about 30 seconds per side. Drain on paper towels and set aside.
• Add ham to the skillet and cook until lightly browned, about 1 minute. Transfer ham with a slotted spoon to a paper towel-lined plate to drain; set aside.
• Heat remaining 1 1/2 tablespoons oil in the skillet. Add onion and 1/2 teaspoon salt; cook, stirring often, until onion is translucent. Add beans and green chiles; cook, stirring and partially mashing, for 1 minute. Remove from heat.
• Spray a 9x13-inch baking dish liberally with cooking spray. Place tortillas in a single layer on the bottom. Sprinkle ham and cheese over the tortillas. Top evenly with the black bean mixture and pico de gallo. Form 6 shallow wells in the pico layer; crack an egg into each well.
• Bake in the preheated oven until egg whites are just set and yolks are runny, about 20 minutes. Sprinkle with pepper and remaining 1/4 teaspoon salt. Top with avocado and cilantro.

HUEVOS RANCHEROS CASSEROLE

Steps:

• Spray 8 inch square baking dish with non-stick cooking spray.
• Place 4 tortillas in bottom of dish, overlapping as necessary, about 1/2 to 1 inch up sides of dish. Cut the last tortilla in half, and then into strips.
• Sprinkle 1/2 cup of the cheese over tortillas in dish. Top with chorizo, chiles and 1/2 cup cheese.
• Arrange tortilla strips over cheese.
• In medium bowl, combine eggs, milk, oregano and red pepper; beat well. Pour over mixture in baking dish.
• Sprinkle with remaining cheese; press lightly into egg mixture.
• Cover with foil and refrigerate 8 hours or overnight.
• Heat oven to 350. Bake covered casserole 30 minutes.
• Uncover, bake an additional 15 to 20 minutes or until knife inserted in center comes out clean.
• Let stand 5 minutes before serving. Serve with salsa.

HUEVOS RANCHEROS CASSEROLE

Steps:

• Preheat the oven to 350°F. Lightly spray a 9-inch square baking pan with cooking spray. Set aside.
• In a small nonstick skillet, cook the sausage over medium-high heat for 3 minutes, stirring to break up the pieces. Stir in the pepper. Cook for 1 to 2 minutes, or until the pepper is tender and the sausage is no longer pink. Spoon into the baking pan.
• Top, in order, with the tortillas, beans, and tomatoes.
• In a medium bowl, whisk together the milk and egg substitute. Pour over the casserole.
• Bake for 45 minutes, or until the center is set (doesn't jiggle when the casserole is gently shaken). Sprinkle with the olives.
• Cook's Tip
• To make the casserole ahead of time, assemble as directed, then cover and refrigerate, unbaked, for up to 12 hours. Remove from the refrigerator 15 minutes before baking.
• nutrition information
• (Per Serving)
• Calories: 275
• Total Fat: 4.0g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 1.0g
• Monounsaturated: 1.0g
• Cholesterol: 14mg
• Sodium: 416mg
• Carbohydrates: 38g
• Fiber: 6g
• Sugars: 13g
• Protein: 23g
• Dietary Exchanges
• 2 Starch
• 1 Vegetable
• 2 Very Lean Meat