This huevos rancheros breakfast casserole is a tasty way to start your day! With layers of eggs, beans, salsa, and cheese, it brings great flavors together in one dish.
It’s perfect for brunch gatherings or enjoying a cozy morning at home. I love making it ahead of time so I can just pop it in the oven—less stress and more yum! 🥚🌮
Key Ingredients & Substitutions
Ground Beef or Chorizo: For a rich flavor, chorizo is a favorite. However, ground turkey or chicken can work well too if you’re looking for a leaner option. Vegetarian chorizo is a great substitute for a meat-free meal!
Onion and Bell Pepper: I love using yellow onion instead of white for its sweetness. If you have red or orange bell peppers, they can add a nice color and flavor twist, too.
Jalapeño: Add this for a kick, but you can skip it if you prefer milder dishes. For a smoky flavor, try using roasted red peppers instead.
Eggs: Large eggs are standard but you can use egg whites or a vegan egg replacer if you want to lower cholesterol or make it plant-based.
Cheese: I suggest cheddar for its melty texture, but a Mexican cheese blend or Monterey Jack would be delightful too. If you’re dairy-free, try a non-dairy cheese that melts well.
How Can You Ensure the Eggs are Perfectly Cooked?
Cooking the eggs just right is key for this casserole. You want them firm but not rubbery. Adding milk to whisked eggs makes them creamy. Here’s how to get it perfect:
- Keep an eye on the baking time! Check the eggs at the 15-minute mark; they should be set but still soft.
- If you want a runny egg on top, make that well gently in the cooled casserole and crack the egg in. Bake an extra 6-8 minutes to keep that yolk creamy.
- Let the casserole cool briefly before serving; this helps it set and makes slicing easier.
Enjoy making your casserole, and serve it warm with fresh avocado and cilantro for a lovely finish!
Huevos Rancheros Breakfast Casserole
Ingredients You’ll Need:
For the Casserole:
- 1 lb ground beef or chorizo
- 1 small onion, finely chopped
- 1 small green bell pepper, finely chopped
- 1 cup diced tomatoes (fresh or canned, drained)
- 1 jalapeño, seeded and minced (optional for heat)
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- 6 large eggs
- ¼ cup milk
- 1 cup shredded cheddar cheese (or Mexican blend)
- 1 avocado, sliced, for topping
- Fresh cilantro, chopped, for garnish
- Cooking spray or oil for greasing pan
How Much Time Will You Need?
This breakfast casserole will take about 15 minutes to prepare and around 30 minutes to bake, plus a few minutes for cooling. In no time, you’ll have a hearty dish ready to enjoy!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
First, preheat your oven to 375°F (190°C). While it’s heating, lightly grease a round 8-inch cast iron skillet or any oven-safe pan you have. This prevents sticking and helps with easy serving!
2. Cook the Meat and Vegetables:
In a large skillet over medium heat, add your ground beef or chorizo along with the chopped onion, bell pepper, jalapeño (if using), cumin, chili powder, salt, and pepper. Cook everything together for about 8-10 minutes until the meat is browned and the veggies are soft. Stir in the diced tomatoes and let them cook for another 2 minutes to mix all the flavors together. Then, remove the skillet from the heat.
3. Whisk the Eggs:
In a mixing bowl, crack the six large eggs and add the milk. Whisk them together until the mixture is smooth and well-combined. This will make your casserole fluffy when it bakes!
4. Assemble the Casserole:
Spread the cooked meat and vegetable mixture evenly on the bottom of your prepared skillet. Then, carefully pour the egg mixture over the top, ensuring it spreads out evenly throughout the layers.
5. Add the Cheese:
Sprinkle the shredded cheddar cheese (or your preferred cheese blend) across the top. This will melt beautifully during baking!
6. Bake to Perfection:
Place the skillet in your preheated oven and bake for about 15-20 minutes. Keep an eye on it! You’ll know it’s ready when the eggs are set and the top is bubbling and lightly browned.
7. Finish with a Perfect Egg:
Once baked, take the casserole out of the oven and let it cool for about 5 minutes. Make a small well right in the center and carefully crack an egg into it. Put it back in the oven and bake for another 6-8 minutes, or until the egg white is set but the yolk remains slightly runny.
8. Garnish and Serve:
After removing the casserole from the oven, it’s time to garnish! Top with fresh cilantro and avocado slices for added flavor and freshness.
9. Slice, Serve, and Enjoy:
Slice your huevos rancheros breakfast casserole into wedges and serve warm. It’s fantastic on its own or with a side of salsa or hot sauce for a little extra kick!
Enjoy your hearty and flavorful huevos rancheros breakfast casserole! 🌟
Can I Use a Different Type of Meat?
Absolutely! You can substitute ground beef or chorizo with ground turkey or chicken for a leaner option. For a vegetarian alternative, try using plant-based sausage or just skip the meat altogether and load up on veggies instead!
How Do I Store Leftovers?
To store leftovers, let the casserole cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. Just reheat in the microwave or oven, adding a splash of milk to keep it moist if needed.
Can I Make This Casserole Ahead of Time?
Yes! You can prepare the casserole up to the baking stage, cover it, and store it in the refrigerator for up to 24 hours. Just pop it in the oven when you’re ready, increasing the baking time slightly if it’s coming straight from the fridge.
What Can I Use Instead of Cheese?
If you’re looking for a dairy-free option, many non-dairy cheeses are available that melt well. Alternatively, you can skip the cheese entirely and add more avocado or a dollop of sour cream for creaminess without the cheese!
