Huevos Rancheros Breakfast Casserole – a yummy dish to serve at your next family brunch or any day you want something well-balanced and oh so delicioso! With ranchero sauce, black beans, Mexican cheese, diced tomatoes, green chilies, ground seasoned chicken, soft tortillas (I used low-carb tortillas), and eggs cooked to your liking!
Do you ever have those days when you just need to see something adorable and fuzzy to soothe your soul? That’s pretty much been my whole week. I don’t like to complain and you’ve got enough going on in your own world so I’m sure you don’t really need to hear it – amiright!?
So let’s all just take a look at this sweet fuzzy Giant Panda from the Smithsonian Zoo.
Doesn’t it just make you happy!! One more time…
Did you know there was a Panda Cam?? Isn’t it just amazing!!!? With just a few clicks on your computer (or phone) you can watch these sweet little guys 24 hours a day!! It’s everything.
Sometimes my girlfriend and I will take screenshots and send them to each other to brighten each other’s day. #PandaGram!
And it totally works!! Just the sight of those precious fuzz balls makes me want to start purring. Don’t you feel all soothed and relaxed after seeing them??
Here’s the Panda Cam link in case you want to bookmark it so you can check on your new furry friends once in a while – or every day.
Now that we’re all feeling peaceful and happy let’s talk about today’s recipe – shall we??
It’s a Huevos Rancheros Breakfast Casserole!! Mmm, mmm! It’s so good my friend.
It’s really easy to make, full of healthy protein and veggies, lots of fiber, and it can even qualify as low-calorie… Whaaa?? Yes – true story. I even made a video to show you just how easy it is to put together!
I know I spoil you – but you’re so worth it!!
Everything you need to know about this mouth-watering Huevos Rancheros Breakfast Casserole:
I used plain lean ground chicken and added some Mexican spices to it. You could use ground chorizo as well but I chose chicken ‘cause I’m still trying to keep it healthy over here. AND using chicken allows you to season your meat just the way you like. So, if you’re not a fan of spicy food or your kiddos aren’t, just tone it down to the level that works for you.
The first thing you need to do is preheat your oven to 375 degrees. You want the oven nice and hot when you put the casserole in.
Now sauté your ground chicken and spices, and then start assembling.
Add 4 ounces of your favorite ranchero sauce to the bottom of a 9×13 casserole dish. Then place four soft tortillas over the sauce – overlapping and coming up the sides of the pan about an inch and a half.
Next, grab a can of black beans (I used organic). Rinse and drain them, and sprinkle them over your tortillas.
Grab a can of diced tomatoes with green chilies (aka Rotel). There are many different versions of Rotel these days. You’ve got mild, original, hot, no-salt, fire roasted and even chipotle flavored. You gotta love options – don’t you!??
Evenly spread the can of Rotel over the black beans. (Don’t drain the Rotel!)
Now add your cooked meat, 4 more ounces of the ranchero sauce, and smooth it all out so it’s even across the pan. Sprinkle on 6 ounces of Mexican shredded cheese.
Use a spoon to make 8 little wells for your eggs, about an inch and a half deep by 2 inches long. Make two rows of 4, evenly spaced throughout the dish, that way you have 8 even portions.
Now gently crack your eggs (you don’t want to break those yolks), and place one in each well. Sprinkle 2 more ounces of cheese on top and bake the casserole for 25-35 minutes.
You will need to check the doneness of the eggs starting around 20 minutes. This is for two reasons:
- First, all ovens are not created equal. Some run cooler and even hotter than others.
- The other reason is that we all like our eggs cooked to different temps. I like mine runny but you might like yours firm. So, I suggest you set a timer and check the dish around 20 minutes so the eggs don’t overcook. Assess and set another timer with the time you think the dish needs to cook. I recommend under-cooking just a tad because the eggs will continue to cook even after you pull the casserole from the oven. And you can always put it back in for a minute or two if needed.
For my oven, 28 minutes was perfect. My whites were cooked and the yokes were still runny – just the way I like them.
I can’t wait for you to try this all-in-one scrumptious breakfast casserole. It’s full of all kinds of healthy goodness and tons of yummy Mexican flavor.
This Huevos Rancheros Breakfast Casserole is such a great dish to serve at your next family Sunday brunch or any day you want something well-balanced and oh so delicioso!
Huevos Rancheros Breakfast Casserole - Ranchero sauce, black beans, Mexican cheese, diced tomatoes, green chilies, ground seasoned chicken... all-in-one scrumptious breakfast casserole!
- 1 pound chicken sausage (or chorizo if you prefer)
- 1 teaspoon oregano
- 2 teaspoons smoked paprika
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 pinch cayenne (optional)
- 8 ounces ranchero sauce
- 4 medium sized tortillas (I used low carb tortillas!)
- 14.5 ounces black beans (one can, rinsed and drained)
- 14.5 ounces canned tomatoes and green chilies (do not drain!)
- 8 ounces Mexican cheese blend
- 8 eggs
- 3 green onions, chopped for garnish
- ½ cup rough chopped cilantro, for garnish
Preheat oven to 375 degrees F before you start making the casserole.
Sauté ground chicken along with oregano, smoked paprika, chili powder, garlic powder, cumin, salt, pepper, and (optional) cayenne. Once chicken is fully cooked, set aside.
Add 4 ounces of ranchero sauce to the bottom of a 9x13 casserole dish.
Place four soft taco tortillas over the sauce, overlapping and coming up the sides of the pan about an inch and a half.
Sprinkle the rinsed & drained black beans over the tortillas. Evenly spread the can of Rotel over the black beans (don’t drain the Rotel).
Add the cooked meat, top with 4 more ounces of ranchero sauce, and use a spatula to smooth it all out so it’s even across the pan. Sprinkle on 6 ounces of Mexican shredded cheese.
Use a spoon to make 8 evenly-spaced “wells” for the eggs, about an inch and a half deep by 2 inches wide. Gently crack each egg and place it in a well.
Sprinkle 2 more ounces of cheese on top and bake the casserole for 25-35 minutes. Check the doneness of the eggs starting around 20 minutes and continue monitoring until the eggs are cooked to your liking. (In my oven, 28 minutes yielded cooked whites and runny yokes).
Looking for more amazing Mexican Food Recipes??