Huevos Rancheros Casserole Recipe 445

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HUEVOS RANCHEROS CASSEROLE



Huevos Rancheros Casserole image

Cheese, chorizo, chiles and chunky salsa layer into a yummy casserole.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 9h10m

Yield 6

Number Of Ingredients 9

5 corn tortillas (6 inch)
1 1/2 cups finely shredded colby-Monterey Jack cheese blend (6 oz)
1/2 lb smoked cooked chorizo sausage, coarsely chopped
1 can (4.5 oz) Old El Paso™ chopped green chiles
6 eggs
1/2 cup milk
1/2 teaspoon dried oregano leaves
1/8 teaspoon ground red pepper (cayenne)
Old El Paso™ Thick 'n Chunky salsa

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.

Nutrition Facts : Calories 390, Carbohydrate 16 g, Cholesterol 265 mg, Fat 1/2, Fiber 2 g, Protein 23 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 3 g

HUEVOS RANCHEROS CASSEROLE RECIPE



Huevos Rancheros Casserole Recipe image

This huevos rancheros casserole recipe takes everything great about classic huevos rancheros and brings it all together in a single pan. It's an awesome breakfast or brunch!

Provided by Mike Hultquist

Categories     Breakfast     Main Course

Number Of Ingredients 12

1 tablespoon olive oil
1 medium onion (chopped)
2-3 jalapeno peppers (chopped)
1 serrano pepper (chopped (optional for extra spicy))
3 cloves garlic (chopped)
15 ounces pinto beans, drained
2 cups ranchero sauce
Salt and pepper to taste
10 corn tortillas
2 cups shredded cheddar cheese (or use Monterrey Jack, Pepper Jack, or a combination of them all)
4-6 eggs
FOR TOPPINGS: Spicy chili flakes

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.

Nutrition Facts : Calories 462 kcal, Carbohydrate 29 g, Protein 27 g, Fat 27 g, SaturatedFat 14 g, Cholesterol 223 mg, Sodium 1359 mg, Fiber 8 g, Sugar 8 g, ServingSize 1 serving

EASY HUEVOS RANCHEROS CASSEROLE



Easy Huevos Rancheros Casserole image

Cumin, garlic, and chili powder add a little kick to this egg and potato casserole. It's delicious for a brunch or a light dinner.

Provided by BHG Test Kitchen

Time 1h

Number Of Ingredients 12

Nonstick cooking spray
1 32 ounce package frozen fried potato nuggets
12 eggs
1 cup milk
1.5 teaspoon dried oregano, crushed
1.5 teaspoon ground cumin
0.5 teaspoon chili powder
0.25 teaspoon garlic powder
1 8 ounce package shredded Mexican cheese blend
1 16 ounce jar thick and chunky salsa
1 8 ounce carton dairy sour cream
Snipped fresh cilantro

Steps:

  • Preheat oven to 375 degrees F. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray. Arrange potato nuggets in dish.
  • In a large mixing bowl combine eggs, milk, oregano, cumin, chili powder, and garlic powder. Beat with a rotary beater or wire whisk until combined. Pour egg mixture over potato nuggets.
  • Bake for 35 to 40 minutes or until a knife inserted near center comes out clean. Sprinkle cheese evenly over egg mixture. Bake about 3 minutes more or until cheese melts. Let stand for 10 minutes before serving. Top with salsa, sour cream, and cilantro. Makes 12 servings.

Nutrition Facts : Calories 343 kcal, Carbohydrate 26 g, Cholesterol 238 mg, Protein 14 g, SaturatedFat 9 g, Sodium 823 mg, Sugar 3 g, Fat 21 g, UnsaturatedFat 8 g

HUEVOS RANCHEROS CASSEROLE



Huevos Rancheros Casserole image

This is one of those great breakfast casseroles you can prepare the night before and just pop in the oven the next morning.

Provided by Pinay0618

Categories     Breakfast

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

5 small corn tortillas
1 1/2 cups finely shredded colby-monterey jack cheese, blend
1/2 lb smoked cooked chorizo sausage, coarsely chopped
1 (4 1/2 ounce) can chopped green chilies
6 eggs
1/2 cup milk
1/2 teaspoon dried oregano
1/8 teaspoon ground red pepper
salsa

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.

Nutrition Facts : Calories 414.7, Fat 29.2, SaturatedFat 13, Cholesterol 247.3, Sodium 710.6, Carbohydrate 13.2, Fiber 1.6, Sugar 1.6, Protein 24.6

QUICK AND EASY HUEVOS RANCHEROS



Quick and Easy Huevos Rancheros image

Being Canadian, the only time we were able to enjoy this dish was when we traveled to Cali. When searching for a recipe (including this site) I unfortunately could not find the perfect solution. There were so many different variations with either too many ingredients or missing things we love most. I'm a busy Mom and want EASY so I decided to wing it and came up with my own version. Top with sour cream if desired.

Provided by MuskokaJac

Categories     Breakfast and Brunch     Eggs

Time 35m

Yield 4

Number Of Ingredients 9

8 corn tostada shells
1 (16 ounce) can refried beans
2 cups shredded Cheddar cheese, divided
1 (7 ounce) can chipotle peppers in adobo sauce
½ (8 ounce) jar salsa
2 cups chopped fresh cilantro, divided
1 (15 ounce) can black beans, drained
1 tablespoon butter, or as needed
8 eggs

Steps:

  • Preheat an oven to 500 degrees F (260 degrees C).
  • Arrange tostada shells on a baking sheet. Spread a layer of refried beans onto each shell; sprinkle each shell with about 1 tablespoon Cheddar cheese.
  • Combine chipotle peppers in adobo sauce, salsa, and 1 cup cilantro in a saucepan over medium heat; cook and stir until warm, about 5 minutes.
  • Put black beans in a microwave-safe bowl; heat in microwave until warm, about 1 minute.
  • Heat butter in a skillet over medium heat; cook each egg in the melted butter until white is firm and yolk is still together, 2 to 3 minutes. Carefully place each cooked egg atop a tostada shell; sprinkle with remaining Cheddar cheese.
  • Bake tostadas in the preheated oven until cheese is melted, about 10 minutes.
  • Place each tostada on a plate; top with salsa mixture and cilantro. Spoon black beans on the side.

Nutrition Facts : Calories 734.7 calories, Carbohydrate 55.6 g, Cholesterol 447.9 mg, Fat 38.9 g, Fiber 16.6 g, Protein 41.5 g, SaturatedFat 18.5 g, Sodium 1744.1 mg, Sugar 2.4 g

HUEVOS 'RANCH'EROS



Huevos 'Ranch'eros image

This classic Mexican breakfast dish stars a protein-rich, saucy bean stew that creates the base for buttery fried eggs. Serve it with sliced avocado and ranch-seasoned tortilla chips.

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 13

Vegetable oil, for frying
8 corn tortillas, each cut into 8 wedges
1 1-ounce packet ranch dressing mix
5 plum tomatoes
1/2 medium white onion
5 cloves garlic, unpeeled
1 to 2 chipotles in adobo sauce
1 15-ounce can cannellini beans, drained and rinsed
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
8 large eggs
1 avocado, halved, pitted and sliced
Fresh cilantro and crumbled cotija cheese, for topping (optional)

Steps:

  • Make the chips: Heat 3/4 inch vegetable oil in a pot over medium heat until a deep-fry thermometer registers 375 degrees F. Fry the tortillas in batches until golden, about 1 minute. Drain on paper towels and sprinkle with 1 tablespoon dressing mix.
  • Make the sauce: Heat a large skillet over medium-high heat. Add the tomatoes, onion and garlic and cook, turning, until the vegetables are charred, 5 to 7 minutes. Squeeze the garlic from its skin and cut the onion and tomatoes into chunks. Transfer to a blender; pulse with remaining dressing mix (about 2 tablespoons), the chipotles and half of the beans until smooth.
  • Heat the olive oil in the same skillet over medium heat. Add the pureed mixture and the remaining beans and cook until thick, about 5 minutes. Keep warm.
  • Make the eggs: Melt 1 teaspoon butter in a skillet over medium heat. Fry the eggs in batches until the whites are set, adding more butter as needed. Divide the sauce among shallow bowls; top each serving with 2 eggs, some ranch chips and avocado. Sprinkle with cilantro and cheese, if desired.

AUTHENTIC HUEVOS RANCHEROS



Authentic Huevos Rancheros image

This is an easy to make tostada-type breakfast that will definitely satisfy your hunger until lunch.

Provided by Wineaux

Categories     Breakfast and Brunch     Eggs     Breakfast Burrito Recipes

Time 20m

Yield 4

Number Of Ingredients 8

2 tablespoons vegetable oil
4 (6 inch) corn tortillas
1 cup refried beans with green chilies
1 teaspoon butter
4 eggs
1 cup shredded Cheddar cheese
8 slices bacon, cooked and crumbled
½ cup salsa

Steps:

  • Heat oil in a small skillet over medium-high heat. Fry tortillas one at a time until firm, but not crisp. Remove to paper towels to drain grease.
  • Meanwhile, combine the refried beans and butter in a microwave-safe dish. Cover, and cook in the microwave until heated through. When tortillas are done, fry eggs over easy in the skillet. Add more oil if the tortillas have absorbed it all.
  • Place tortillas onto plates, and spread a layer of beans on them. Top with cheese, a fried egg, crumbled bacon and if desired, salsa.

Nutrition Facts : Calories 493.8 calories, Carbohydrate 24.2 g, Cholesterol 247.5 mg, Fat 32.9 g, Fiber 5.2 g, Protein 26.6 g, SaturatedFat 13.2 g, Sodium 1193.9 mg, Sugar 2.3 g

HUEVOS RANCHEROS-ISH BAKE RECIPE BY TASTY



Huevos Rancheros-ish Bake Recipe by Tasty image

Here's what you need: vegetable oil, corn tortillas, black beans, mexican blend cheese, pico de gallo, eggs, red enchilada sauce, fresh cilantro, cotija cheese, cream mexicana

Provided by Tucker Iida

Categories     Breakfast

Yield 6 servings

Number Of Ingredients 10

1 cup vegetable oil
5 corn tortillas, cut 4 of them in half
14 oz black beans, 1 can
1 cup mexican blend cheese
1 ½ cups pico de gallo
6 eggs
½ cup red enchilada sauce
fresh cilantro, to taste
cotija cheese, to taste
1 cup cream mexicana, or sour cream

Steps:

  • Preheat your oven to 375˚F (190˚C)
  • In vegetable oil, lightly fry your corn tortillas. Drain on a paper towel.
  • In a 9 inch (25cm) cast iron skillet, arrange your lightly fried tortillas so they cover the bottom of the skillet.
  • Add black beans evenly over tortillas. (Some will fall in-between the tortillas, thats ok!)
  • Sprinkle Mexican blend cheese over the black beans.
  • Add pico de gallo on top of the cheese.
  • Using the back of a large spoon, create 6 wells in the pico de gallo for the eggs to rest in.
  • Crack one egg into each well (6 wells for 6 eggs).
  • Pour enchilada sauce over everything!
  • Bake for 20-25 minutes. Check on it often to make sure your yolks don't overcook!
  • Top with your favorite huevos rancheros toppings.
  • Enjoy!

Nutrition Facts : Calories 661 calories, Carbohydrate 26 grams, Fat 54 grams, Fiber 6 grams, Protein 18 grams, Sugar 3 grams

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