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Huevos Rancheros Casserole
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Huevos Rancheros Casserole
A twist on the classic Mexican dish, this casserole combines the flavors of huevos rancheros with the comfort of a warm, cheesy casserole. Tortillas, scrambled eggs, and chorizo are layered with a spicy tomato sauce and melted cheese, making for a hearty breakfast or brunch option. Serve with fresh cilantro and salsa for a delicious and satisfying meal.
Time Cook
45
Level
Intermediate
Calories
420
Allergens
Eggs, Dairy, Gluten, Pork
Ingredients
6 corn tortillas
Tortillas
120 Calories
6 large eggs
Eggs
360 Calories
1 pound
Chorizo
400 Calories
2 cups
Tomato Sauce
200 Calories
1 cup
Cheese
200 Calories
1/4 cup
Cilantro
10 Calories
2 medium
Radishes
10 Calories
1 cup
Sour Cream
200 Calories
Step-by-Step Instructions
1
Preheat oven to 375°F (190°C). In a large skillet, cook the chorizo over medium-high heat, breaking it up with a spoon as it cooks, until browned and cooked through, about 5-7 minutes. Drain the chorizo on paper towels.
2
In a large bowl, whisk together the eggs and a pinch of salt. Add the cooked chorizo and stir to combine.
3
In a separate bowl, combine the tomato sauce and chopped cilantro. Stir to combine and set aside.
4
In a 9x13-inch baking dish, spread a layer of the tomato sauce on the bottom. Arrange 2 tortillas on top of the sauce, overlapping them slightly to cover the entire surface.
5
Pour half of the egg mixture over the tortillas, followed by half of the shredded cheese. Repeat the layers, starting with the tortillas, then the egg mixture, and finally the remaining cheese.
6
Cover the dish with aluminum foil and bake for 25-30 minutes, or until the eggs are set and the cheese is melted and golden brown. Remove the foil and bake for an additional 5-10 minutes, or until the top is lightly browned.
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Where cooking meets life and technology.
© 2025 Cooklaif