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Simple Mexican Huevos Rancheros casserole : FOOD

Mexican Huevos Rancheros casserole

This simple Mexican casserole combines everything we love about Mexican Huevos Rancheros in one dish! A hearty, satisfying hearty breakfast that’s perfect for feeding a crowd and can hold its own for dinner.

Overhead shot of a healthy Mexican Huevos Rancheros casserole with a spoon

All of the breakfast casseroles are great, but some are so goodMaybe you’ll make them back for dinner – like this Mexican breakfast casserole. We take everything you love about classic, authentic Mexican Huevos Rancheros and turn it into a simple one-pot breakfast casserole.

Doesn’t that sound fantastic? I’m sure it does. And it’s not too good to be true, because DANG made it delicious. And on the first try too! And with these perfectly cooked eggs, I can say that it looks pretty impressive too!

Mexican Huevos Rancheros casserole topped with baked eggs

This Mexican casserole comes together in no time. Super simple, there’s nothing to chop or prepare (except optional toppings). The entire breakfast casserole is ready in less than 30 minutes, including just 10 minutes of preparation!

What’s in Huevos Ranchero’s casserole?

It is basically a layer of Corn tortillas, topped with this spicy-sweet Mexican salsa that we all turn over, followed by a generous helping black beans and cheese. Repeat this process until your baking dish is full and add some of it Eggs and bake until the white is firm, the egg yolk is still liquid and everything is lovingly hugged by melting and delicious cheese.

Don’t worry either. This cheese-baked Huevos Rancheros casserole is actually almost healthy – at least when it comes to Mexican breakfast! No butter, no oil, lots of protein and it’s gluten free because we use corn tortillas! Certainly there is cheese, and I think we should keep the cheddar high in fat because it melts better. But you can definitely lower the amount if you’re worried.

Overhead shot of a healthy Mexican breakfast casserole with eggs, beans and salsa

What is ranchero sauce?

In my recipe you will see that I used shop-bought salsa for super-quick and easy preparation. But if you want more authentic and fresh flavors and time is on your side, try this ranchero sauce.

We start by roasting three tomatoes in the oven at 400F. It takes about 20-25 minutes to roast completely, and yes, you MUST roast the tomatoes if you want the salsa to taste authentic. This sweetens them and lowers the acidity.

After frying, put them in the blender: 1/2 onion, 1 clove of garlic and 1/2 jalapeno. Mix and season for heat and spices. You can add the other half of the jalapeno if you want the authentic experience. Now a quick boil (about 10 minutes) will sweeten things and concentrate the flavors. Season with more salt and your homemade rancheros sauce is ready.

But as I said, if the preparation of your own sauce doesn’t go with your schedule, don’t worry – your favorite replacement bought in the store will work flawlessly in this breakfast bake.

How to make Huevos Rancheros casserole:

Preheat the oven to 200 ° C.

Image collage showing how to assemble a Mexican Huevos Rancheros casserole

Step 1 – Spray a large baking dish with cooking spray. Layer 3 tortillas below the shell (or enough to cover the entire surface).

Step 2-4 – Distribute 1 cup Salsa, then fill up with 1/2 cup Beans and then 2/3 cups Cheese.

Image collage showing how to layer ingredients to prepare a Mexican casserole

Step 5 – – To repeat with another layer of tortillas, salsa, beans and cheese. Add a final layer of tortillas, salsa, and cheese (this time without beans). Make a notch for each egg with a spoon (so that it does not run over the casserole).

Step 6 – – Carefully crack an egg into the hole They made and repeat with the remaining eggs. Bake for 15 to 25 minutes, or until the casserole bubbles and the protein is firm. The exact timing depends on your oven and how fluid you like your eggs.

Overhead shot of the Mexican Huevos Rancheros casserole with baked eggs

Serve immediately, topped with chopped coriander, diced avocado and sliced ​​jalapeño.

Tips:

  • If you like a bit of heat and acidity to top off this Huevos Rancheros casserole, drizzle it with hot saucelike the Mexican contact Valentina. Or drizzle fresh lime juice.
  • Add a little bit crumbled cotija cheese or queso fresco and fresh pico de gallo above to give it some bite and freshness. However, do this at the last minute or put these ingredients on the table so that your guests can serve themselves and decorate their Huevos according to their wishes.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Any leftovers also make delicious Breakfast burrito filling.
  • Let’s talk about Variations. I’ve kept things simple here, but who’s stopping you from salsa, tortillas, chilled beans instead of canned, barely prepared scrambled eggs, sautéed vegetables, Asadero cheese, corn, and whatever else comes to mind when you mexican thinking food.
healthy mexican huevos rancheros breakfast casserole

Simple Mexican Huevos Rancheros casserole

This simple Huevos Rancheros casserole combines everything we love about a Mexican breakfast in one dish! A hearty, satisfying, hearty, yet healthy breakfast that is perfect for feeding a crowd and can also assert itself for dinner. Can also be made with scrambled eggs instead of baked eggs.

  • 9
    large corn tortillas
  • 3rd
    cups
    mild sauce
    homemade or of good quality bought in the store
  • 1
    Cup
    black beans
    rinsed from a can and drained (or pinto beans)
  • 2nd
    cups
    grated cheddar cheese
    Monterey Jack or Mexican Mix
  • 6 to 8
    Big eggs
  • Cooking spray
    I used olive oil

Topping:

  • coriander
  • Jalapenos
  • avocado
  1. Preheat the oven to 200 ° C.

  2. Spray a large baking dish with cooking spray. Place 3 tortillas on the bottom of the bowl (or enough to cover the entire surface). Spread 1 cup of salsa, then 1/2 cup beans and then 2/3 cups of cheese.

  3. Repeat this with another layer of tortillas, salsa, beans and cheese.

  4. Add a final layer of tortillas, salsa, and cheese (this time without beans).

  5. Make a notch for each egg with a spoon (so that it does not run over the casserole). Carefully crack an egg in the hole you made and repeat with the rest of the eggs.

  6. Bake for 15 to 25 minutes or until the casserole bubbles and the protein is firm. The exact timing depends on your oven and how fluid you like your eggs.

  7. Serve immediately, topped with chopped coriander, diced avocado and sliced ​​jalapeño.

  • If you like a bit of heat and acidity to top off this Huevos Rancheros casserole, drizzle it with hot sauce like the Mexican go-to-valentina. Or drizzle with fresh lime juice.
  • Add a bit of crumbled Cotija cheese or Queso fresco and fresh Pico de Gallo to give it some bite and freshness. However, do this at the last minute or put these ingredients on the table so that your guests can serve themselves and decorate their Huevos according to their wishes.
  • Leftovers can be kept in an airtight container in the refrigerator for up to 3 days.
    All leftovers also make a delicious breakfast burrito filling.
  • Let’s talk about variations. I kept things simple here, but who’s stopping you, salsa, tortillas, chilled beans instead of canned, barely-preserved scrambled eggs, chopped bacon, sautéed vegetables, Asadero cheese, corn, and whatever else comes to mind to layer you brainstorming Mexican food.

Nutritional information

Simple Mexican Huevos Rancheros casserole

Amount per serving

Calories 375
Calories from fat 162

% Daily value *

fat 18g28%

Saturated fat 10g63%

cholesterol 203 mg68%

sodium 1231 mg54%

potassium 642 mg18%

carbohydrates 34g11%

Fiber 7g29%

Sugar 6g7%

protein 22g44%

Vitamin A. 1239IU25%

vitamin C 2 mg2%

calcium 375 mg38%

iron 3 mg17%

* The daily percentages are based on a 2000 calorie diet.

If you’ve tried this Mexican casserole recipe, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me Instagram, Pinterest and Facebook for more delicacies and behind the scenes!

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