If you’re craving a hearty, flavorful Mexican-inspired breakfast, this Huevos Rancheros Casserole might just become your new favorite dish. It’s a fun twist on the classic Huevos Rancheros that originated back in 16th-century rural Mexico as a filling meal for farmers. Think rich salsa, crispy tortillas, creamy beans, gooey cheese, and perfectly baked eggs—all in one dish. Best of all? It’s easy to make and great for brunch, dinner, or anytime you’re in the mood for something satisfying.
Recipe at a Glance
Prep & Cook Time
- Prep: 15 minutes
- Bake: 35 minutes
- Total Time: 50 minutes
Yield & Serving Suggestions
- Serves 6—ideal for a family meal or a small gathering.
- Cooking for a crowd? Grab a bigger baking dish and double the recipe.
Skill Level
- Beginner-friendly: If you can crack an egg, you can make this.
What You’ll Need
- 13×9-inch baking dish (or a large oven-safe skillet)
- Basic tools: mixing bowl, whisk, spatula, aluminum foil
- Bonus tool: spoon for making egg wells
Pro Tip: Don’t have a baking dish? A cast iron skillet works great.
Ingredients
Here’s What You’ll Need:
- 3 cups salsa (store-bought or homemade)
- 2 tsp taco seasoning
- 14 corn tostadas
- 1 can pinto beans, rinsed (15 oz)
- 1 cup scallions, chopped
- 2 cups shredded Mexican cheese blend
- 6 eggs
- Salt & pepper, to taste
- Optional: diced avocado and fresh cilantro for garnish
Substitutions You Can Try:
- Swap pinto beans for black beans or refried beans.
- Use flour tortillas instead of tostadas.
- Switch up the cheese—try Pepper Jack for a spicy kick or cheddar for a classic flavor.
- Make your own taco seasoning with chili powder, cumin, and garlic powder.
How to Make It
Step 1: Preheat and Prep
Start by preheating your oven to 375°F and lightly greasing your baking dish. This ensures nothing sticks and makes cleanup easier later. While the oven heats up, take a moment to prepare your ingredients—mix the salsa with taco seasoning in a medium bowl, rinse the beans, and chop the scallions. Having everything ready will make assembly quick and seamless.
Step 2: Layer the Casserole
Spread 1 cup of the salsa mixture evenly across the bottom of the greased dish. This creates a flavorful base layer for the casserole. Next, arrange about 7 tostadas in a single layer, breaking them as needed to fit snugly. Sprinkle on half the beans, half the scallions, and a generous handful (about 1 cup) of shredded cheese. Repeat this layering process: salsa, tostadas, beans, scallions, and cheese. To finish, dollop the remaining salsa on top, making sure it’s evenly distributed for balanced flavor.
Step 3: Add the Eggs
Now for the fun part—adding the eggs! Use the back of a spoon to create six small wells in the salsa on the top layer. Carefully crack one egg into each well, keeping the yolks intact. Sprinkle each egg with a pinch of salt and pepper. For perfectly runny yolks, make sure not to push the eggs too deep into the salsa.
Step 4: Bake It to Perfection
Cover the dish tightly with aluminum foil to keep the moisture in, and place it in the oven. Let the casserole bake for 35–45 minutes, checking at the 35-minute mark to ensure the eggs don’t overcook. The whites should be set, but the yolks should remain soft and slightly runny. Once baked, let the casserole rest for five minutes before slicing to let everything settle. The result? A bubbly, golden casserole that’s ready to impress.
Customize Your Casserole
Mix It Up with Variations
- Make It Vegan: Skip the eggs and use dairy-free cheese. Add sautéed tofu for extra protein.
- Boost the Spice: Toss in some chopped jalapeños or serrano peppers for a fiery kick.
- Summer Twist: Use freshly made salsa from garden tomatoes.
Fancy Add-Ons
Hosting brunch? Upgrade the dish with crumbled Cotija cheese, fresh pico de gallo, or a drizzle of crema.
Serving + Storage Tips
How to Serve It
- Top each slice with avocado chunks and cilantro leaves.
- Pair it with buttered tortillas, fresh fruit salad, or lime wedges for a complete meal.
Storing Leftovers
- Refrigerate for up to 3 days in an airtight container.
- Or freeze individual portions for up to 3 months.
Best Ways to Reheat
- Oven: Cover with foil and warm at 350°F for about 20 minutes.
- Skillet: Heat slices on medium with butter for crispy edges.
- Microwave: Heat individual slices for 2–3 minutes (but watch those eggs!).
This Huevos Rancheros Casserole is everything you’ll ever want in a casserole—easy to make, customizable, and packed with flavor. Whether you prep it ahead for busy mornings or whip it up for a cozy dinner, you’ll definitely keep coming back to this recipe. Enjoy!
PrintHuevos Rancheros Casserole
A hearty and flavorful twist on the classic Mexican breakfast, this Huevos Rancheros Casserole layers crispy tostadas, creamy beans, zesty salsa, and perfectly baked eggs into a one-dish wonder. It’s perfect for brunch, dinner, or meal prep, offering bold flavors and satisfying textures in every bite.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Breakfast/Brunch
- Cuisine: Mexican-inspired
Ingredients
- 3 cups salsa (from two 16-ounce jars)
- 2 teaspoons reduced-sodium taco seasoning
- 14 corn tostadas
- 1 (15-ounce) can pinto beans, drained and rinsed (about 1½ cups)
- 1 cup chopped scallions
- 8 ounces pre-shredded Mexican cheese blend (about 2 cups)
- 6 large eggs
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- Optional Toppings: Chopped avocado and fresh cilantro leaves
Instructions
1. Preheat the Oven
Set your oven to 375°F and lightly grease a 13×9-inch baking dish to prevent sticking.
2. Assemble the Layers
In a medium bowl, mix the salsa with taco seasoning. Spread 1 cup of the salsa mixture evenly across the bottom of the dish. Layer with:
- Half of the tostadas (7), breaking them as needed to fit.
- ¾ cup pinto beans, ½ cup scallions, and 1 cup cheese evenly distributed.
Repeat these layers using another cup of salsa, the remaining tostadas, beans, scallions, and cheese. Finish with dollops of the remaining salsa on top.
3. Add the Eggs
Using the back of a spoon, create six wells in the top layer of salsa dollops. Crack one egg into each well carefully to keep yolks intact. Sprinkle with salt and pepper.
4. Bake
Cover tightly with aluminum foil and bake for 35–45 minutes, or until egg whites are set but yolks remain runny. Let stand for 5 minutes before serving.
5. Garnish and Serve
Top with chopped avocado and fresh cilantro for added freshness and flavor.
Notes
Serving Suggestions
Serve warm with lime wedges or alongside refried beans and a fresh fruit salad for a complete meal.
Tips & Tricks
- For runnier yolks, check eggs at the 35-minute mark.
- Use high-quality salsa for maximum flavor—homemade or fresh varieties work best.
- To avoid soggy layers, ensure beans are well-drained before layering.
Storage & Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze individual portions for up to 3 months.
- Reheat in a preheated oven at 350°F until warmed through or microwave individual portions on medium power for 2–3 minutes.
