Huevos Rancheros Casserole

Easy dump-and-bake Huevos Rancheros Casserole made with eggs, spices, black beans, cheese, and crispy potatoes. Not so traditional but absolutely irresistible.

What You’ll Love About Huevos Rancheros Casserole:

If my husband has an opportunity to order Huevos Rancheros when we eat breakfast out, he almost always does. I thought it would be fun to make a breakfast casserole resembling those flavors so he doesn’t have to go far to get his fix.

*Disclaimer* I know this is not authentic Huevos Rancheros. After all, potatoes are not a traditional ingredient. And typically they use refried beans not black beans. However, what makes cooking fun in my kitchen is getting to tweak, recreate, and try new things. It’s okay to break the rules!

My family, especially my husband, loved this casserole at first bite! He usually doesn’t like leftovers but asked for it the second day. This is how I know I scored a great recipe!

It has wonderful Mexican spiced flavors and it’s super hearty. The ingredients are simple, and the best part is, everything including the egg mixture is assembled in one-pan! Easy to make and easy to clean-up, yes please!

We also enjoy making my Hashbrown Breakfast Casserole with Sausage. This is fantastic during the holidays!

Simple Ingredients:

• Eggs- I use 10 large eggs.
• Milk- Low-fat, 2%, or whole milk are great options.
• Seasonings– Chili powder, cumin, garlic powder, dried oregano, cayenne pepper, salt and pepper.
• Black beans– Canned beans, rinsed and drained
• Mexican cheese blend– I like the combination of cheeses for great flavor.
• Crispy potatoes– I use the golden crown crispy potatoes by Ore-Ida. Tater tots is a nice substitute.

Toppings:

• Salsa or pico– This is a must and a classic garnish for Huevos Rancheros.
• Sour cream– Adds a nice coolness with the Mexican spices.
• Cilantro– Optional but adds some freshness.

Additional Add-Ins:

Take this meatless breakfast to another level by adding cooked chorizo or your favorite breakfast sausage. You could even sneak in some veggies like chopped bell peppers, onions, or mushrooms.

How To Make Huevos Rancheros Casserole:

Step One. Heat oven to 375℉ and spray a 9×13 inch baking dish with non-stick cooking spray.

Step Two. Add eggs, milk, and seasonings to the prepared casserole dish. (You can also mix this in a bowl separately but that means more dishes to wash😉) Use a whisk to combine and break up the eggs.

Step Three. Stir in half of the cheese and black beans. Add the bag of crispy potatoes in with the egg mixture and spread out in a single layer.

Step Four. Place the casserole uncovered in preheated oven and bake for 35-45 minutes or until egg mixture is set and the potatoes are golden brown on top. Add the rest of the cheese to the top and bake another 5-minutes until the cheese melts. Serve with additional toppings.

Common Questions:

Other Breakfast Recipes You Might Enjoy:

• Sheet Pan Ham and Eggs Potato Hash
• Au Gratin Potato Breakfast Bake
• Ham and Eggs Brunch Enchiladas
• Overnight Slow Cooker Breakfast Casserole

Huevos Rancheros Casserole

Easy dump-and-bake Huevos Rancheros Casserole made with eggs, spices, black beans, cheese, and crispy potatoes. Not so traditional but absolutely irresistible.

Print Pin Rate

Course: Breakfast, Brunch

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 8 servings

Calories: 197kcal

Equipment

• 1 9×13-inch baking dish

Ingredients

For The Casserole:

• 10 large eggs
• 3/4 cup milk
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 1 1/2 tsp dried oregano
• 1 1/2 tsp ground cumin
• 1 tsp chili powder
• 1/4 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1 (15) ounce can black beans, rinsed and drained
• 2 cups shredded Mexican cheese blend, divided
• 1 (30) ounce bag crispy potato crowns or tater tots

Toppings:

• salsa or pico
• sour cream
• chopped cilantro

Instructions

Heat oven to 375℉ and spray a 9×13 inch baking dish with non-stick cooking spray.

• Add eggs, milk, and seasonings to the prepared casserole dish. (You can also mix this in a bowl separately but that means more dishes to wash) Use a whisk to combine and break up the eggs.
• Stir in half of the cheese and black beans. Add the bag of crispy potatoes in with the egg mixture and spread out in a single layer. The potatoes will sit above the eggs and that's okay.
• Place the casserole uncovered in preheated oven and bake for 35-45 minutes or until egg mixture is set and the potatoes are golden brown on top. Add the rest of the cheese to the top and bake another 5-minutes until the cheese is melted. Serve with additional toppings.

Notes

 

Additional Add-Ins-

Add cooked chorizo or your favorite breakfast sausage. You could even sneak in some veggies like chopped bell peppers, onions, or mushrooms.

 

Common Questions-

 

Can I use frozen hashbrowns?

Yes! You can use frozen shredded or cubed hashbrowns in place of the crispy potato crowns.

Can I make this ahead of time?

I actually haven’t tested this but I think it would be similar to other breakfast casseroles that can be assembled and made a day in advance.

How long does this breakfast casserole last?

This casserole will last 4-5 days in a sealed container in the refrigerator.

What can I serve with Huevos Rancheros Casserole?

Serve with buttered toast or English muffins. My Fruit Salad with Honey Lime Mint Dressing would be a perfect pairing.

How do I really tell if the casserole is done cooking?

Insert a knife in the center and if it comes out clean it is done.

Can I freeze the leftovers?

Yes! Place the cooled leftovers in a freezer safe container and freeze for up to 3 months. When ready to reheat, allow to thaw completely and heat in the oven at 350℉ for 20-30 minutes or until hot in the center.

 

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Nutrition

Calories: 197kcal | Carbohydrates: 3g | Protein: 14g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 234mg | Sodium: 553mg | Potassium: 155mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 631IU | Vitamin C: 0.1mg | Calcium: 255mg | Iron: 2mg

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