Huevos Rancheros Casserole
Huevos rancheros casserole—an oven-baked, family-style twist on the classic Mexican breakfast, layered for bold flavor in every bite.
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
Refried beans: My refried beans recipe includes cotija and cilantro as a topping. This won’t affect the casserole, but keep in mind that cotija is a salty cheese and can be omitted if desired. The beans also contain jalapeño, which can be kept or omitted based on preference.
Corn tortillas: Day-old corn tortillas work best. Don’t skip frying them—it gives the tortillas structure so they can hold the fillings without becoming too soggy.
Chorizo placement: The chorizo is layered in the center of the casserole so the top stays flat and leaves enough room for the eggs.
Adding the eggs: Slightly shifting the eggs or gently lifting the casserole with a spoon can help the egg whites flow into the layers, preventing overflow.
Nutrition
Serving: 1SERVINGCalories: 462kcalCarbohydrates: 32gProtein: 27gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 246mgSodium: 963mgPotassium: 378mgFiber: 8gSugar: 6gVitamin A: 1380IUVitamin C: 42mgCalcium: 133mgIron: 3mg
Nutrition information is automatically calculated and intended as an approximation only.