Mexican Huevos Rancheros Casserole

This easy Mexican Casserole combines everything we love about Mexican huevos rancheros in one dish!  A hearty, satisfying savory breakfast that is perfect for feeding a crowd and that can also hold its own for dinner.

All breakfast casseroles are awesome but some are so good, you might make them again for dinner - like this Mexican breakfast casserole. We’re taking everything you love about classic, authentic Mexican Huevos Rancheros and we’re turning it into an easy one-dish breakfast casserole.

Doesn’t this sound fantastic? It sure does to me. And it's not too good to be true because DANG did it come out delicious. And at the first try too! And with those perfectly cooked eggs, I dare say it looks pretty impressive as well!

This Mexican casserole comes together in NO TIME AT ALL. Super easy, there is nothing to chop or prep (other than optional toppings). The whole breakfast casserole is ready in less than 30 minutes, including only 10 min prep!

What's in huevos rancheros casserole?

It's basically a layer of corn tortillas, topped with that spicy-sweet Mexican salsa that we all flip for, followed by a generous helping of black beans and cheese. Repeat until your casserole dish is at capacity, then top with a few eggs and bake until the whites are set, the yolks still runny and everything lovingly embraced by melty and delicious cheese.

Also, don't worry. This cheesy baked huevos rancheros casserole is actually almost on the healthy side - at least when talking about Mexican breakfast! No butter, no oil, tons of protein and it’s gluten-free as we're using corn tortillas! Sure there’s cheese, and I think we should keep the cheddar full-fat because it melts nicer.  But you can definitely lower the amount if you are worried.

What is Ranchero Sauce

In my recipe, you'll see that I used store-bought salsa, for a super quick and easy prep. But if you want more authentic and fresh flavors and time is on your side, give this ranchero sauce a go.

We’ll start by roasting three tomatoes in the oven at 400F. They’ll need about 20-25 minutes to fully roast and yes, you MUST roast the tomatoes if you want the salsa to taste authentic. This sweetens them up and lowers the acidity.

After roasting, into the blender they go along with: ½ onion, 1 garlic clove and ½ jalapeno. Blend and taste for heat and seasoning. You can add the other half of the jalapeno if you want the authentic experience. Now, a quick simmer (10 minutes or so) will sweeten things up and concentrate the flavors. Season with more salt and your homemade rancheros sauce is DONE.

But like I said, if making your own sauce doesn’t fit with your schedule, don’t worry — your favorite store-bought substitute will work just fine in this breakfast casserole.

How to make Huevos Rancheros Casserole:

Preheat oven to 400F/200C degrees.

Step 1 - Spray a large baking dish with cooking spray. Layer 3 tortillas at the bottom of the dish (or enough to cover the whole surface).

Step 2 - 4 - Spread 1 cup of salsa, then top with ½ cup beans and then ⅔ cups cheese.

Step 5 - Repeat with another layer of tortillas, salsa, beans and cheese. Add a final layer of tortillas, salsa and cheese (without beans this time). With a spoon make an indentation for each egg (to prevent them from running all over the casserole).

Step 6 - Delicately crack an egg in the hole you made and repeat with remaining eggs. Bake for 15 to 25 minutes, or until the casserole is bubbly and the egg whites are set. Exact timing will depend on your oven and how runny you like your eggs.

Serve immediately, topped with chopped cilantro, diced avocado, and sliced jalapeño.

Tips:

• If you like a bit of heat and acidity to top off this Huevos Rancheros Casserole, drizzle with hot sauce, like the Mexican go-to Valentina. Or drizzle with fresh lime juice.
• Add a bit of crumbled Cotija cheese or queso fresco and fresh pico de gallo on top to give it some bite and freshness. Do this last-minute though or put those ingredients on the table so that your guests can serve themselves and dress up their huevos to their liking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Any leftovers also make a delicious breakfast burrito filling.
• Let's talk about variations. I kept things simple here, but who's stopping you from layering salsa, tortillas, refried beans instead of canned, just-barely-set scrambled eggs, sauteed leftover veggies, asadero cheese, corn, and whatever else might come to mind when you brainstorm Mexican food.

5 from 4 votes

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Easy Mexican Huevos Rancheros Casserole

This easy Huevos Rancheros Casserole combines everything we love about Mexican breakfast in one dish!  A hearty, satisfying savory yet healthy breakfast that is perfect for feeding a crowd and that can also hold its own for dinner. Can also be made with scrambled eggs instead of baked eggs. 

Course Breakfast, brunch

Keyword healthy Mexican breakfast, huevos rancheros bake, Mexican breakfast casserole

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6

Calories 375 kcal

Ingredients

• 9 large corn tortillas
• 3 cups mild salsa homemade or good quality store-bought
• 1 cup black beans from a can, rinsed and drained (or pinto beans)
• 2 cups shredded cheddar cheese Monterey Jack or Mexican-style blend
• 6 to 8 large eggs
• cooking spray I used olive oil

Toppings:

• cilantro
• jalapeños
• avocado

Instructions

1. Preheat oven to 400F/200C degrees.

2. Spray a large baking dish with cooking spray. Layer 3 tortillas at the bottom of the dish (or enough to cover the whole surface). Spread 1 cup of salsa, then top with ½ cup beans and then ⅔ cups cheese.
3. Repeat with another layer of tortillas, salsa, beans and cheese.
4. Add a final layer of tortillas, salsa and cheese (without beans this time).
5. With a spoon make an indentation for each egg (to prevent them from running all over the casserole). Delicately crack an egg in the hole you made and repeat with remaining eggs.
6. Bake for 15 to 25 minutes, or until the casserole is bubbly and the egg whites are set. Exact timing will depend on your oven and how runny you like your eggs.
7. Serve immediately, topped with chopped cilantro, diced avocado and sliced jalapeño.

Recipe Notes

• If you like a bit of heat and acidity to top off this Huevos Rancheros Casserole, drizzle with hot sauce, like the Mexican go-to Valentina. Or drizzle with fresh lime juice.
• Add a bit of crumbled Cotija cheese or queso fresco and fresh pico de gallo on top to give it some bite and freshness. Do this last-minute though or put those ingredients on the table so that your guests can serve themselves and dress up their huevos to their liking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  Any leftovers also make a delicious breakfast burrito filling.
• Let's talk about variations. I kept things simple here, but who's stopping you from layering salsa, tortillas, refried beans instead of canned, just-barely-set scrambled eggs, chopped bacon, sauteed leftover veggies, asadero cheese, corn, and whatever else might come to mind when you brainstorm Mexican food.

Nutrition Facts

Easy Mexican Huevos Rancheros Casserole

Amount Per Serving

Calories 375 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 10g63%

Cholesterol 203mg68%

Sodium 1231mg54%

Potassium 642mg18%

Carbohydrates 34g11%

Fiber 7g29%

Sugar 6g7%

Protein 22g44%

Vitamin A 1239IU25%

Vitamin C 2mg2%

Calcium 375mg38%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

If you tried this Mexican Casserole Recipe, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

More Mexican recipes you will love:

• Mexican Turkey Rice Bowls 
• Tacos de Pollo
• Mexican Street Corn Salad
• Healthy Mexican Quinoa Casserole