Huevos Rancheros Breakfast Casserole
Huevos Rancheros Breakfast Casserole. This easy to make breakfast casserole is perfect for feeding the entire family! Loaded up with flavorful pork chorizo, pinto beans, eggs, and all covered in a mild tomato salsa.
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Cuisine: Mexican, Tex Mex
- 1 (9 oz) Cacique Pork Chorizo
- 1 (14.5 oz can) pinto beans drained and rinsed
- 10-12 white corn tortillas
- 1 (16 oz) Cacique Mild Homestyle Salsa
- 5 large eggs
- ¼ cup Cacique Ranchero Queso Fresco crumbled
- ¼ cup Cacique Crema Mexicana
- 2 tbsp cilantro diced
Preheat oven to 400℉, grease a 3 qt casserole dish and set aside.
Cook the Cacique Pork Chorizo in a medium size skillet over medium heat for 4-5 minutes until cooked through. Add in the pinto beans and stir together.
Cut the tortillas into 6 equal pieces, lay half of the tortillas onto the bottom of the casserole dish to cover the entire bottom.
Spread the cooked chorizo and beans on top of the tortillas in the casserole dish, spoon 1/2 cup of Cacique Homestyle Salsa on top of the meat mixture. Spread to create an even layer.
Top with the remaining tortillas.
Spoon the remaining salsa on top of the casserole. Using a large spoon or a measuring cup, press five craters into the casserole, this helps hold the eggs.
Gently crack the eggs into the craters on the top of the casserole.
Bake for 22-25 minutes until the eggs are cooked as desired.
Remove and allow casserole to cool for several minutes before serving.
Top with crumbled Cacique Ranchero Queso Fresco, a drizzle of Cacique Crema Mexicana and fresh diced cilantro.
Calories: 177kcal | Carbohydrates: 24g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 89mg | Potassium: 157mg | Fiber: 3g | Sugar: 1g | Vitamin A: 248IU | Calcium: 67mg | Iron: 1mg