Huevos Rancheros Casserole
This Huevos Rancheros Casserole is a cozy, oven-baked twist on the classic Mexican breakfast—layered so every bite delivers all the flavors at once. Easy, efficient, and family-style.
An easy, oven-baked casserole brings together all the classic elements of a traditional Mexican breakfast—eggs, corn tortillas, refried beans, salsa, and cheese—into one comforting dish.
Designed for family-style serving, it’s simple to prepare and easy to share, making it ideal for weekend breakfast, brunch, or feeding a crowd. The result is a cozy, flavorful take on huevos rancheros with a practical, oven-baked twist.
What Are Traditional Huevos Rancheros?
Huevos rancheros is a traditional Mexican breakfast built around a simple, satisfying combination: eggs, corn tortillas, and salsa, often served with beans and fresh toppings.
The name translates to “rancher’s eggs” or “ranch-style eggs,”reflecting its origins as a hearty, rural meal meant to be filling and nourishing.
One of the reasons huevos rancheros is so beloved is that there’s no single “correct” version. The dish has evolved across regions, homes, and restaurants, with each variation reflecting local ingredients and personal taste.
Variations in salsa, egg doneness, bean style, cheese, and toppings make huevos rancheros a dish that invites creativity and personal touches. That flexibility is exactly why this casserole-style version works so well—it’s a practical twist that brings everything together without losing what makes the dish special.
Ingredients
- Eggs: Add richness and signature huevos rancheros character.
- Pork chorizo: Brings savory depth, warmth, and a subtle spice.
- Roma tomatoes, jalapeños, poblano, white onion & garlic: These form the flavor base—roasted and sautéed to create a balanced salsa with sweetness, heat, and gentle smokiness.
- Chicken broth & tomato paste: Add body and richness, helping the salsa simmer into a cohesive, flavorful sauce.
- Refried beans: Provide creaminess and structure, making the casserole hearty and satisfying.
- Corn tortillas: The foundation of the dish, lightly fried so they hold the layers without becoming soggy.
- Oaxaca cheese: Melts beautifully, adding mild, stretchy richness that ties everything together.
- Oil, salt & black pepper: Essential for cooking, seasoning, and bringing all the flavors into balance.
How to make Huevos Rancheros Casserole
Here’s a quick overview of how everything comes together. For full, step-by-step instructions, be sure to check out the recipe card below.
Step 1: Make the Roasted Salsa
Start by lightly drizzling the tomatoes, jalapeño, onion, and garlic with oil, then broil until charred and softened. Once cooled slightly, everything is blended with chicken broth into a smooth, flavorful sauce.
Step 2: Cook the Chorizo & Build the Salsa Base
The chorizo is fully cooked and browned, then set aside. In the same pan, the onion and poblano are sautéed, followed by the garlic and tomato paste for added richness. The diced tomatoes and roasted salsa are stirred in and gently simmered, allowing the flavors to come together into a chunky sauce, then seasoned with salt to taste.
Step 3: Fry the Tortillas
Corn tortillas are lightly fried until golden and crisp around the edges, while still flexible in the center. This step is essential—it gives the tortillas enough structure to hold the layers without becoming soggy once baked.
Step 4: Assemble the Casserole
The casserole is layered starting with fried tortillas, followed by refried beans, all of the chorizo, salsa, and cheese. A second layer repeats the process without the chorizo, keeping it concentrated in the center so the top stays flat and even.
Step 5: Bake & Add the Eggs
The casserole is baked briefly to warm everything through. Wells are then gently created in the top layer, and the eggs are cracked directly into place and seasoned.
Step 6: Finish Baking & Serve
The casserole returns to the oven until the eggs reach your desired doneness and the dish is fully heated through, bubbling gently around the edges. After a short rest, it’s ready to serve with crema Mexicana, fresh cilantro, and optional avocado or pickled jalapeños.
Recipe Video Tutorial
Watch my easy video tutorial for step-by-step visuals on making this Huevos Rancheros Casserole.
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Perfect for Any Occasion
This huevos rancheros casserole is ideal for:
- Weekend breakfasts or brunch
- Breakfast, lunch or dinner
- Weekdays
- Holiday mornings
- Feeding a crowd with minimal effort
My Personal Approach (Type 1 Diabetes)
I love enjoying huevos rancheros, even though it isn’t a low-carb dish. For me, it’s all about being mindful. I pay close attention to portion size and always pair it with non-negotiables like a fresh salad, broccoli, and avocado for added balance and healthy fats. I also make sure to drink plenty of water.
After eating, I usually go for a walk, which works wonders for me. Everyone’s experience is different, but this is what helps me enjoy dishes like this while staying in tune with my body.
If you’d like to read more about me and our journey, you can learn more on the blog here.
Store
Store any leftovers in an airtight container and refrigerate for up to 3 days.
Does it freeze well? Not really. Because of the eggs, the texture changes once frozen and reheated.
More Casserole Recipes:
Pair this Casserole with:
Frequently Asked Questions
Is huevos rancheros traditionally a casserole?
No. Huevos rancheros is traditionally assembled and served individually. This casserole is a baked, family-style variation.
Do I have to fry the tortillas?
Yes. Frying gives the tortillas structure so they hold the layers and don’t become soggy.
What type of cheese works best?
Oaxaca cheese is ideal for its meltability, but mozzarella works well as a substitute.
What beans work best for huevos rancheros?
Refried pinto beans are most traditional, but refried black beans work well too.
Huevos Rancheros Casserole
Ingredients
Eggs & Protein
- 10 large eggs
- 1½ lbs pork chorizo
Roasted Salsa Ingredients
- 12 oz Roma tomatoes, halved
- 1 jalapeño, stemmed and halved (seeded, optional)
- ½ white onion, roughly sliced
- 4 garlic cloves, unpeeled
- ½ cup low-sodium chicken broth
Salsa Base
- ½ white onion, diced
- 1 poblano pepper, stemmed, seeded, and diced
- 1 garlic clove, finely minced
- 1 tbsp tomato paste
- 12 oz Roma tomatoes, diced
Casserole Components
- 4 cups refried beans, (see notes)
- 12 corn tortillas
- Oil, for frying and cooking
- 12 oz Oaxaca cheese, grated
- To taste kosher salt
- To taste ground black pepper
Toppings
- Crema Mexicana
- Fresh cilantro, chopped
- Avocados, sliced or diced
- Pickled jalapeños
Instructions
Make the Roasted Salsa
- Preheat the oven to broil (high). Line a half-sheet pan with aluminum foil. Arrange the tomatoes, jalapeño (skin-side up), onion, and garlic on the pan, then lightly drizzle with oil.
- Broil on the lower third rack from the top until the skins are charred and everything has softened, 10–15 minutes.
- Remove from the oven and let cool slightly. Peel the garlic, then transfer everything to a blender. Add the chicken broth and blend until completely smooth. Set aside.
Cook the Chorizo & Salsa Base
- Remove the chorizo from its casing and break it apart.
- Heat 2–3 tablespoons oil in a large nonstick skillet over medium heat. Cook the chorizo until fully cooked and browned. If the chorizo does not release much fat, add more oil as needed. Transfer to a heatproof dish and set aside.
- In the same skillet, heat 2 tablespoons oil over medium heat. Add the onion and poblano and sauté until slightly softened. Stir in the garlic and cook for 1 minute.
- Add the tomato paste and cook for 1 minute, stirring constantly. Mix in the diced tomatoes and cook until softened and their juices release.
- Pour in the roasted salsa and stir to combine. Reduce heat to low and gently simmer for 10 minutes, with the lid slightly tilted. Season with salt to taste, then remove from the heat and let cool slightly.
Fry the Tortillas
- Heat a large pan over medium heat and add enough oil to deep-fry the tortillas. Bring the oil to 350°F, adjusting the heat as needed to maintain the temperature.
- Fry the tortillas one at a time until the edges are crisp and golden on both sides, while the centers remain slightly soft.
- Transfer to a paper towel–lined heatproof plate. Repeat with remaining tortillas.
Assemble the Casserole
- Preheat the oven to 375°F. If using my refried beans recipe, see notes below for adjustments.
- Spray a 9×13-inch casserole dish with nonstick spray.
- Layer 6 tortillas on the bottom, letting some come slightly up the sides and folding as needed. Spread 2 cups refried beans evenly over the tortillas. Top with the cooked chorizo, half of the salsa, and half of the cheese.
- Add the remaining tortillas (no need to bring them up the sides), followed by the remaining refried beans, remaining salsa, and remaining cheese.
- Bake on the center rack for 15 minutes.
Add the Eggs & Finish Baking
- Remove the casserole from the oven. Lightly spray a spoon with oil and use it to create 10 wells in the casserole (two rows of four, with two in between).
- Crack the eggs directly into the wells and season with salt and freshly ground black pepper, as desired.
- Bake for 20–25 minutes, or until the casserole is fully heated through, slightly bubbly, and the eggs reach your desired doneness. I prefer the whites fully set with the yolks slightly runny.
Rest & Serve
- Remove from the oven and let rest for 5 minutes.
- Serve topped with crema Mexicana and chopped cilantro. Avocado and pickled jalapeños are optional but highly recommended.
Equipment
- Aluminum Foil
Notes
Nutrition
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