HUEVOS RANCHEROS CASSEROLE
Cheese, chorizo, chiles and chunky salsa layer into a yummy casserole.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 9h10m
Yield 6
Number Of Ingredients 9
Steps:
- Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. Place 4 of the tortillas in bottom of sprayed baking dish, overlapping as necessary, about 1/2 to 1 inch up sides. Cut remaining tortilla in half; cut into 1/2-inch-wide strips.
- Sprinkle 1/2 cup of the cheese over tortillas in baking dish. Top with chorizo, chiles and 1/2 cup cheese. Arrange tortilla strips over cheese.
- In medium bowl, combine eggs, milk, oregano and ground red pepper; beat well. Pour over mixture in baking dish. Sprinkle with remaining 1/2 cup cheese; press lightly into egg mixture. Cover with foil. Refrigerate at least 8 hours or overnight.
- Heat oven to 350°F. Bake covered casserole for 30 minutes. Uncover; bake 15 to 20 minutes longer or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Cut into squares. Serve with salsa.
Nutrition Facts : Calories 390, Carbohydrate 16 g, Cholesterol 265 mg, Fat 1/2, Fiber 2 g, Protein 23 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 3 g
HUEVOS RANCHEROS CASSEROLE RECIPE
This huevos rancheros casserole recipe takes everything great about classic huevos rancheros and brings it all together in a single pan. It's an awesome breakfast or brunch!
Provided by Mike Hultquist
Categories Breakfast Main Course
Number Of Ingredients 12
Steps:
- Heat the oil in a medium skillet (I used my 14-inch cast iron paand add the onion and peppers. Cook them down for 5 minutes to soften.
- Add the garlic and cook another minute, until you can smell the gorgeous garlic.
- Stir in the pinto beans, ranchero sauce and salt and pepper to taste. Simmer for 10 minutes to let the flavors develop.
- Remove the sauce and bean mixture and reserve.
- Preheat oven to 350 degrees F.
- Using the same pan (or use a lightly oiled large baking dish), layer half of the tortillas onto the bottom.
- Top with half the sauce and bean mixture, then half of the shredded cheese.
- Repeat with the remaining tortillas, then sauce and bean mixture, then shredded cheese.
- Use a spoon to make impressions into the top layer, then crack the eggs into them.
- Bake for 25-30 minutes, or until the eggs set.
- Remove and top with your toppings of choice. I used chili flakes, sliced avocado, sliced serranos, chopped fresh herbs, crumbly white cheese.
Nutrition Facts : Calories 462 kcal, Carbohydrate 29 g, Protein 27 g, Fat 27 g, SaturatedFat 14 g, Cholesterol 223 mg, Sodium 1359 mg, Fiber 8 g, Sugar 8 g, ServingSize 1 serving
HUEVOS RANCHEROS CASSEROLE
This is one of those great breakfast casseroles you can prepare the night before and just pop in the oven the next morning.
Provided by Pinay0618
Categories Breakfast
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Spray 8 inch square baking dish with non-stick cooking spray.
- Place 4 tortillas in bottom of dish, overlapping as necessary, about 1/2 to 1 inch up sides of dish. Cut the last tortilla in half, and then into strips.
- Sprinkle 1/2 cup of the cheese over tortillas in dish. Top with chorizo, chiles and 1/2 cup cheese.
- Arrange tortilla strips over cheese.
- In medium bowl, combine eggs, milk, oregano and red pepper; beat well. Pour over mixture in baking dish.
- Sprinkle with remaining cheese; press lightly into egg mixture.
- Cover with foil and refrigerate 8 hours or overnight.
- Heat oven to 350. Bake covered casserole 30 minutes.
- Uncover, bake an additional 15 to 20 minutes or until knife inserted in center comes out clean.
- Let stand 5 minutes before serving. Serve with salsa.
Nutrition Facts : Calories 414.7, Fat 29.2, SaturatedFat 13, Cholesterol 247.3, Sodium 710.6, Carbohydrate 13.2, Fiber 1.6, Sugar 1.6, Protein 24.6
EASY HUEVOS RANCHEROS CASSEROLE
Cumin, garlic, and chili powder add a little kick to this egg and potato casserole. It's delicious for a brunch or a light dinner.
Provided by BHG Test Kitchen
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray. Arrange potato nuggets in dish.
- In a large mixing bowl combine eggs, milk, oregano, cumin, chili powder, and garlic powder. Beat with a rotary beater or wire whisk until combined. Pour egg mixture over potato nuggets.
- Bake for 35 to 40 minutes or until a knife inserted near center comes out clean. Sprinkle cheese evenly over egg mixture. Bake about 3 minutes more or until cheese melts. Let stand for 10 minutes before serving. Top with salsa, sour cream, and cilantro. Makes 12 servings.
Nutrition Facts : Calories 343 kcal, Carbohydrate 26 g, Cholesterol 238 mg, Protein 14 g, SaturatedFat 9 g, Sodium 823 mg, Sugar 3 g, Fat 21 g, UnsaturatedFat 8 g
QUICK AND EASY HUEVOS RANCHEROS
Being Canadian, the only time we were able to enjoy this dish was when we traveled to Cali. When searching for a recipe (including this site) I unfortunately could not find the perfect solution. There were so many different variations with either too many ingredients or missing things we love most. I'm a busy Mom and want EASY so I decided to wing it and came up with my own version. Top with sour cream if desired.
Provided by MuskokaJac
Categories Breakfast and Brunch Eggs
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an oven to 500 degrees F (260 degrees C).
- Arrange tostada shells on a baking sheet. Spread a layer of refried beans onto each shell; sprinkle each shell with about 1 tablespoon Cheddar cheese.
- Combine chipotle peppers in adobo sauce, salsa, and 1 cup cilantro in a saucepan over medium heat; cook and stir until warm, about 5 minutes.
- Put black beans in a microwave-safe bowl; heat in microwave until warm, about 1 minute.
- Heat butter in a skillet over medium heat; cook each egg in the melted butter until white is firm and yolk is still together, 2 to 3 minutes. Carefully place each cooked egg atop a tostada shell; sprinkle with remaining Cheddar cheese.
- Bake tostadas in the preheated oven until cheese is melted, about 10 minutes.
- Place each tostada on a plate; top with salsa mixture and cilantro. Spoon black beans on the side.
Nutrition Facts : Calories 734.7 calories, Carbohydrate 55.6 g, Cholesterol 447.9 mg, Fat 38.9 g, Fiber 16.6 g, Protein 41.5 g, SaturatedFat 18.5 g, Sodium 1744.1 mg, Sugar 2.4 g
HUEVOS RANCHEROS
Wouldn't you like to sit down to this delicious and authentic Mexican breakfast of Huevos Rancheros? Whether you're feeding 2 or 20, I can promise this breakfast will bring smiles to your table!
Provided by Chef Dennis Littley
Categories Breakfast
Time 25m
Number Of Ingredients 18
Steps:
- On a heated griddle warm both sides of the tortilla till they get a little toasted. You can use butter, pan spray or a nonstick skillet to heat them. Set aside till needed wrapped in a clean dish towel.
- Heat refried beans in pan or microwave
- In a non-stick skillet fry the eggs to your cooking preference. Use butter, pan spray to keep the egg from sticking.
Nutrition Facts : Calories 234 kcal, Carbohydrate 17 g, Protein 12 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 209 mg, Sodium 308 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
AUTHENTIC HUEVOS RANCHEROS
This is an easy to make tostada-type breakfast that will definitely satisfy your hunger until lunch.
Provided by Wineaux
Categories Breakfast and Brunch Eggs Breakfast Burrito Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a small skillet over medium-high heat. Fry tortillas one at a time until firm, but not crisp. Remove to paper towels to drain grease.
- Meanwhile, combine the refried beans and butter in a microwave-safe dish. Cover, and cook in the microwave until heated through. When tortillas are done, fry eggs over easy in the skillet. Add more oil if the tortillas have absorbed it all.
- Place tortillas onto plates, and spread a layer of beans on them. Top with cheese, a fried egg, crumbled bacon and if desired, salsa.
Nutrition Facts : Calories 493.8 calories, Carbohydrate 24.2 g, Cholesterol 247.5 mg, Fat 32.9 g, Fiber 5.2 g, Protein 26.6 g, SaturatedFat 13.2 g, Sodium 1193.9 mg, Sugar 2.3 g
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Estimated Reading Time 2 mins
- Layer 8 tortillas on the bottom of the casserole dish. Spread one cup of salsa on top. Sprinkle evenly with half of the beans and a third of the cheese. Repeat with another layer.
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Estimated Reading Time 5 mins
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