Description
A hearty and flavorful Huevos Rancheros Breakfast Casserole combining spicy chicken sausage, black beans, tortillas, ranchero sauce, and eggs baked to perfection. This satisfying dish is perfect for a breakfast or brunch gathering, offering a delicious twist on the classic huevos rancheros served in an easy-to-make casserole form.
Ingredients
Meat and Spices
- 1 pound chicken sausage
- 1 teaspoon oregano
- 2 teaspoons smoked paprika
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 pinch cayenne (optional)
Other Ingredients
- 8 ounces ranchero sauce
- 4 medium sized tortillas (low carb recommended)
- 14.5 ounces black beans (one can, rinsed and drained)
- 14.5 ounces canned tomatoes and green chilies (Rotel, do not drain)
- 8 ounces Mexican cheese blend (shredded, divided)
- 8 eggs
Garnishes
- 3 green onions, chopped
- ½ cup roughly chopped cilantro
Instructions
- Preheat the Oven: Set the oven to 375 degrees Fahrenheit to prepare it for baking the casserole.
- Cook the Chicken Sausage: In a skillet, sauté the ground chicken sausage with oregano, smoked paprika, chili powder, garlic powder, cumin, salt, pepper, and optional cayenne until fully cooked. Set aside once done.
- Prepare the Base: Pour 4 ounces of ranchero sauce evenly in the bottom of a 9×13 inch casserole dish.
- Layer the Tortillas: Place four soft taco tortillas over the sauce, overlapping them and bringing them up the sides of the pan by about one and a half inches to create a base layer.
- Add Beans and Tomatoes: Sprinkle the rinsed and drained black beans evenly on top of the tortillas, followed by spreading the undrained canned tomatoes and green chilies (Rotel) over the beans.
- Add Meat and Sauce: Spread the cooked chicken sausage evenly on top, then pour the remaining 4 ounces of ranchero sauce over the meat and smooth it out with a spatula.
- Sprinkle Cheese: Evenly sprinkle 6 ounces of the Mexican shredded cheese blend over the layered ingredients.
- Create Wells and Add Eggs: Use a spoon to make eight evenly spaced wells approximately an inch and a half deep and two inches wide. Gently crack one egg into each well.
- Top with Remaining Cheese and Bake: Sprinkle the remaining 2 ounces of cheese over the eggs and bake the casserole in the preheated oven for 25-35 minutes. Check eggs around 20 minutes, continuing to bake until the whites are set and yolks are cooked to your preference (approximately 28 minutes for runny yolks).
- Garnish and Serve: Remove from oven and garnish with chopped green onions and rough chopped cilantro before serving warm.
Notes
- Use low carb tortillas for a healthier option or regular tortillas if preferred.
- Check the eggs early to avoid overcooking; timing may vary by oven.
- Cayenne is optional and can be omitted or adjusted based on spice preference.
- This casserole can be prepared the night before; refrigerate before baking and add a few extra minutes to cook time if baked cold.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
