Girl, let me tell you about this mouthwatering Mexican breakfast that’ll have your family thinking you secretly enrolled in culinary school! I’m about to share my absolute favorite Huevos Rancheros Casserole that’s literally been causing fights at my brunch gatherings because everyone wants seconds (and thirds)!
This recipe is my go-to when I want to impress but don’t want to spend hours in the kitchen – because let’s be real, who has time for that? It’s the perfect blend of crispy tortillas, perfectly runny eggs, and a sauce that’ll make your taste buds dance salsa!
Here’s what you’ll need:
– 12 corn tortillas (the authentic ones, honey!)
– 8 large eggs (farm-fresh if you’re fancy like that)
– 2 cans black beans, drained
– 2 cups homemade salsa roja (or store-bought if you’re having one of those days)
– 2 cups Mexican cheese blend
– 1 diced onion
– Fresh cilantro (unless you’re one of those people who think it tastes like soap 😉)
– Avocados for garnish
– Sour cream for topping
Y’all, before we continue, don’t forget to follow me here on Newsbreak for more delicious recipes that’ll make your family think you’ve got a secret Mexican abuela teaching you these tricks!
Now, let’s get cooking:
1. Preheat your oven to 375°F (don’t skip this step, I see you!)
1. Layer those tortillas in a 9×13 baking dish, overlapping slightly. Toast them in the oven for about 5 minutes until they’re just slightly crispy.
1. Spread your black beans evenly – and yes, you need to drain them unless you want a soggy mess (trust me, I learned this the hard way 🤦♀️)
1. Pour half of that gorgeous salsa over the beans, then sprinkle half the cheese (save some for later, we’re building layers of flavor here!)
1. Create little wells in the mixture and crack those eggs right in there. Pro tip: if you’re afraid of shells, crack each egg into a small bowl first!
1. Pour the remaining salsa around the eggs (careful not to cover them completely), and top with the rest of that cheese.
1. Bake for 15-20 minutes, or until the egg whites are set but yolks are still runny – because nobody likes overcooked eggs, am I right?
Garnish with diced avocados, fresh cilantro, a dollop of sour cream, and if you’re feeling spicy, add some jalapeños!
This dish serves 6-8 people, or just 4 if you’ve got my appetite! 😂
Honestly, this recipe is like a warm hug from Mexico, and it’s perfect for those weekend brunches when you want to show off a little (or a lot). The best part? You can prep most of it the night before if you’re not a morning person – I totally get it!
Don’t forget to drop a comment below and let me know how this recipe turned out for you! Did you add your own twist? Did the family fight over the last serving? I want to hear all about it! And remember to follow me on Newsbreak for more amazing recipes that’ll have everyone begging for your cooking secrets!
XOXO,
[Your Name]
P.S. If your casserole looks like it could use a little extra love, a squeeze of lime and some hot sauce on top never hurt anybody! 💁♀️
