Huevos Rancheros is a traditional Texmex dish that’s usually served for breakfast or brunch… or maybe even lunch. It’s a little bit like a breakfast taco in that it involves tortillas and eggs, but it also usually has ranchero sauce and beans too. This morning I decided to make it into a casserole instead, and let me just say… it was the right decision!

This breakfast casserole takes the breakfast or brunch game to the next level. Plus, if you make the sauce ahead of time, like I did, it’s super quick and easy to toss the casserole together. The ranchero sauce, while it’s homemade, is really easy to make too and only takes ten minutes to cook up.

I made this casserole just a little more health conscious with using black beans instead of standard pintos. I also used sprouted corn tortillas and a reduced fat cheese. And in the end? Let me just say that the portion size you get for this casserole is amazing! You get a lot of bang for your buck here with this breakfast and it’s really hearty and filling to boot.

There really isn’t anything I would change about this dish the next time I make it. Other than a drizzle of hot sauce on the top maybe!

Huevos Rancheros Casserole

Yield: 8

Author: The Skinny Fork (Amanda Plott)

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Take traditional Huevos Rancheros and turn it on it's head with this delicious breakfast casserole! Complete with a homemade rancheros sauce.

Ingredients

Ranchero Sauce

1/2 Medium White Onion, Diced
1 Jalapeno, Diced
1 Garlic Clove, Minced
1 (28 Oz.) Can Crushed Tomatoes
1 Tsp. Cumin
1/2 Tsp. Chili Powder
1/2 Tsp. Oregano
Salt & Pepper to Taste

Casserole

12 Sprouted Corn Tortillas
2 C. Shredded Cheese
2 (15 Oz.) Cans Black Beans, Drained
8 Whole Large Eggs
Salt & Pepper
Fresh Cilantro

Instructions

Lightly coat the inside of a medium pan with non-stick spray and heat over medium-high heat.
Add in the 1/2 Medium White Onion, 1 Jalapeno, and 1 Garlic Clove. Cook for a few minutes until the onion is tender.
Stir in the 1 (28 Oz.) Can Crushed Tomatoes, 1 Tsp. Cumin, 1/2 Tsp. Chili Powder, 1/2 Tsp. Oregano, and Salt & Pepper to Taste. Bring it to a boil then reduce heat to simmer for about 10 minutes.
While the sauce is cooking, preheat the oven to 400 degrees F. and lightly coat the inside of a 13x9" baking dish with non-stick spray. Arrange 6 of the tortillas in the bottom of the pan.
Once the sauce is done, spread half of the sauce over the tortillas, sprinkle with about 3/4 C. of the shredded cheese, followed by the beans.
Top the beans with another 3/4 C. of the shredded cheese.
Arrange the remaining 6 tortillas over the beans and top with the remaining sauce. Sprinkle the remaining 1/2 C. of cheese over the top.
Use the back of a spoon to press down the top of the casserole to make 8 wells to cup the eggs.
Crack the eggs into the divots and season with salt and pepper.
Place the dish into the oven to bake for 30-45 minutes or until the egg whites are cooked through.
Once done, remove from the oven and top with fresh cilantro to serve right away!

Nutrition Facts

Calories

336.29

Fat (grams)

12.13

Sat. Fat (grams)

5.35

Carbs (grams)

37.99

Fiber (grams)

9.18

Net carbs

28.85

Sugar (grams)

3.43

Protein (grams)

20.54

Sodium (milligrams)

376.07

Cholesterol (grams)

185.8

Nutritional Claims: High Fiber • Vegetarian • Pescatarian • Mediterranean • Gluten Free • Wheat Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher