mexican breakfast casserole

Huevos Rancheros Breakfast Casserole - Ranchero &nbsp;sauce, black beans, Mexican cheese, diced tomatoes, green chilies, ground seasoned chicken... all-in-one scrumptious breakfast casserole!

Huevos Rancheros Breakfast Casserole

chicken sausage (or chorizo if you prefer)

oregano

smoked paprika

chili powder

garlic powder

cumin

salt

pepper

cayenne (optional)

ranchero sauce

tortillas

black beans (one can, rinsed and drained)

tomatoes and green chilies (do not drain!)

Mexican cheese blend

eggs

green onions, chopped for garnish

½ cup rough chopped cilantro, for garnish

Preheat oven to 375 degrees F before you...

Preheat oven to 375 degrees F before you start making the casserole.

Sauté ground chicken along with oregano, smoked paprika,...

Sauté ground chicken along with oregano, smoked paprika, chili powder, garlic powder, cumin, salt, pepper, and (optional) cayenne.  Once chicken is fully  cooked, set aside.

Add 4 ounces of ranchero sauce to the...

Add 4 ounces of ranchero sauce to the bottom of a 9x13 casserole dish.

Place four soft taco tortillas over the sauce,...

Place four soft taco tortillas over the sauce, overlapping and coming up the sides of the pan about an inch and a half.

Sprinkle the rinsed & drained black beans over...

Sprinkle the rinsed & drained black beans over the tortillas.  Evenly spread the can of Rotel over the black beans (don’t drain the Rotel).

Add the cooked meat, top with 4 more...

Add the cooked meat, top with 4 more ounces of ranchero sauce, and use a spatula to smooth it all out so it’s even across the pan.  Sprinkle on 6 ounces of Mexican shredded cheese.

Use a spoon to make 8 evenly-spaced “wells”...

Use a spoon to make 8 evenly-spaced “wells” for the eggs,  about an inch and a half deep by 2 inches wide.   Gently crack each egg and place it in a well.

Sprinkle 2 more ounces of cheese on top...

Sprinkle 2 more ounces of cheese on top and bake the casserole for 25-35 minutes.   Check the doneness of the eggs starting around 20 minutes and continue monitoring until the eggs are cooked to your liking.  (In my oven, 28 minutes yielded cooked whites and runny yokes).

https://mediavine-res.cloudinary.com/video/upload/wfltunpxrenguis4crmm.mp4

This easy Huevos Rancheros Casserole combines everything we love about Mexican breakfast in one dish!  A hearty, satisfying savory yet healthy breakfast that is perfect for feeding a crowd and that can also hold its own for dinner. Can also be made with scrambled eggs instead of baked eggs. 

Easy Mexican Huevos Rancheros Casserole

corn tortillas

black beans (from a can, rinsed and drained (or pinto beans))

cheddar cheese (Monterey Jack or Mexican-style blend)

cooking spray (I used olive oil)

cilantro

jalapeños

avocado

Preheat oven to 400F/200C degrees.

Spray a large baking dish with cooking spray. Layer 3 tortillas at the bottom of the dish (or enough to cover the whole surface). Spread 1 cup of salsa, then top with 1/2 cup beans and then 2/3 cups cheese.

Repeat with another layer of tortillas, salsa, beans and cheese.

Add a final layer of tortillas, salsa and cheese (without beans this time).

With a spoon make an indentation for each egg (to prevent them from running all over the casserole). Delicately crack an egg in the hole you made and repeat with remaining eggs.

Bake for 15 to 25 minutes, or until the casserole is bubbly and the egg whites are set. Exact timing will depend on your oven and how runny you like your eggs.

Serve immediately, topped with chopped cilantro, diced avocado and sliced jalapeño.

This Mexican breakfast casserole has plenty of cheesy layers, like a Tex-Mex lasagna! Serve it to overnight guests or as an easy weekend brunch.

Mexican Breakfast Casserole + Video

milk

New Mexico chili powder

medium roma tomatoes (chopped)

onion

jalapeños (deveined and minced)

garlic

bacon

pepper jack cheese (shredded)

cheddar cheese (shredded)

cilantro (chopped)

Preheat oven to 350°F. Spray 9x13-inch baking pan with non-stick spray.

In large bowl combine eggs and milk. Sprinkle chili powder, cumin and salt over the bowl while whisking to prevent large clumps from forming. Whisk until completely combined.

In medium bowl combine tomatoes, onion, jalapeno and garlic. Toss to combine.

Line bottom of prepared baking pan with 4 corn tortillas, overlapping if necessary. Top tortillas with 1/4 of tomato mixture, 1/4 of bacon and 1/4 of each cheese. Repeat layers 2 more times beginning with 4 tortillas and ending with cheeses.

Pour egg mixture over casserole.

Bake uncovered for 40-50 minutes, or until a knife inserted in center comes out clean. Top with remaining cheese and broil until melted, about 2 minutes.

Sprinkle remaining tomato salsa and bacon over top and garnish with cilantro. Serve and enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1638805686/do3zwdvwci0qojhwkhp6.mp4

Mexican Breakfast Casserole

Slow Cooker Overnight Breakfast Casserole is a simple recipe bursting with Italian flavors! A spin on the classic all-America breakfast casserole frees up your morning by letting the crockpot do all the work for you. Simply toss the ingredients in the slow cooker and wake up to a piping hot crowd pleasing breakfast.

Overnight Slow Cooker Breakfast Casserole

heavy cream (or half and half)

onion powder

black pepper

red pepper flakes

bag refrigerated hash browns

mozzarella cheese (divided)

parmesan cheese (divided)

tomatoes (divided)

basil (divided)

cooking spray

Spray a slow cooker with non-stick cooking spray. I used a 6 quart crockpot. Set aside.

In a medium bowl or 4 cup measuring cup combine eggs and cream. Whisk until well combined. Sprinkle spices (onion powder, salt and both peppers) over egg mixture while whisking. Whisk until completely combined. Set aside.

In slow cooker, combine all of the hash browns and about 1/2 of each of the remaining ingredients (Parmesan cheese, mozzarella cheese, sliced sausage links, sun-dried tomatoes and basil). Using fingers, gently toss hash brown mixture until combined. Pour egg mixture over casserole. If necessary use a spatula to smooth out the top.

Set aside about 1/2 of the mozzarella cheese (approximately 2 ounces). Sprinkle the remaining reserved ingredients over the top of the casserole. Cover the slow cooker and cook for 6-8 hours on low or until a thermometer inserted into the center of the casserole reads 160°F. Once the center of the casserole is cooked through, it is done.

Sprinkle casserole with remaining cheese, serve and enjoy!

Mexican Breakfast Casserole is hearty and filling with a bit of spice! It comes together quickly and is ready to eat in under an hour.

Mexican Breakfast Casserole Reicpe

(1 bag) 20 oz cooked shredded hash brown potatoes (thawed)

(1 package) 1 oz Old El Paso Taco Seasoning Mix

chorizo pork sausage)

Mexican Cheese (shredded)

ground pepper

salsa

Spray a 13x9x2 inch baking dish with cooking spray and Preheat the oven to 350°F.

Use a large mixing bowl to combine the hash browns, 1 tbsp of the Taco seasoning, toss until evenly coated, then gently press the mixture into the baking dish.

Heat a 10-inch skillet over medium-high heat. Spray with cooking spray and add the chorizo (sausage). Cook for 5-7 minutes or until cooked through, drain.

While the chorizo is cooking you grab a mixing bowl and beat the eggs, milk, salt, pepper, and the rest of the taco seasoning. Once the eggs have been fully beaten stir in the shredded cheese.

Stir in the salsa. Once the chorizo has been cooked and drained, add it to the egg mixture.

Pour the chorizo/egg mixture over the hash browns in the baking pan.

Bake, uncovered, for about 40 minutes, or until the egg center has cooked through.

Allow the casserole to cool and set for about 10 minutes before serving.

https://content.jwplatform.com/videos/tewYDIMX.mp4

Mexican breakfast casserole is hearty and filling with a bit of spice! It comes together quickly and is ready to eat in under an hour.

Ready for a new twist on the classic egg bake? Try this Mexican Breakfast Casserole! The easy dish brings together some fabulous flavors and is guaranteed to be a hit at your next gathering. When you have quite a few mouths to feed, you'll want to reach for this Mexican Breakfast Casserole recipe—it's sure to satisfy, day or night!

(20 oz) refrigerated cooked shredded hash brown potatoes

(1 oz) Old El Paso™ taco seasoning mix

lb bulk turkey or pork breakfast sausage

medium onion, chopped (1/2 cup)

Cheddar cheese (8 oz)

(from 16-oz jar) Old El Paso™ Thick 'n Chunky medium salsa

Heat oven to 350°F. Spray 13x9x2-inch (3-quart) baking dish with cooking spray. Place hash brown potatoes and 1 tablespoon of the taco seasoning mix in large bowl; toss to coat potatoes evenly. Pat in baking dish.

Spray 10-inch skillet with cooking spray. Cook breakfast sausage and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.  

Meanwhile, beat eggs, cheese, milk, salt, pepper and remaining taco seasoning mix in same bowl with whisk until well mixed. Stir in sausage mixture and salsa. Carefully pour over hash browns in baking dish.

Bake uncovered about 40 minutes or until eggs are set in center. Let stand 10 minutes before serving.

This Sheet-Pan Mexican Frittata is loaded with those classic Mexican/Tex-Mex flavors that we all love so much.  And it makes enough to serve a large hungry family.  Especially wonderful on a holiday morning, but also incredible any time of the year!

Sheet-Pan Mexican Frittata

unsalted butter (divided)

onion (chopped)

poblano pepper (seeded and chopped)

oz OZO Plant-Based Mexican Seasoned Ground (thawed)

corn (fresh

black beans

cilantro (chopped,

cheese (shredded, combo of cheddar and Monterey Jack, divided)

Kosher salt

½ tsp black pepper (freshly ground)

hot sauce (optional)

Pico de gallo (for garnish)

Avocado (sliced, for garnish)

corn tortilla strips

salsa (for serving)

Preheat oven to 450°F and use 2 tbsp of softened butter to grease the baking pan (or use cooking spray).

Heat the remaining 2 tbsp butter in a large skillet over medium-high heat.

Add the chopped onion and poblano pepper and cook, stirring frequently, until soft and translucent.

Mix in the OZO Plant-Based Mexican Seasoned Ground.  Stir until fully cooked and the sautéed vegetables are mixed into the mixture, 4 to 5 minutes total.  Turn off the heat.

Stir in the corn and beans.  Transfer the mixture to the prepared baking dish and spread out evenly with a spatula.

In a 10-cup measuring cup, or a large bowl, add the eggs, cilantro, 1½ cups of the cheese, salt, pepper, and hot sauce.  Use a whisk to lightly beat the eggs and mix everything together.   Carefully pour the egg mixture all over the protein/corn/bean mixture.  Top with the remaining ½ cup of cheese.

Bake for 12 to 15 minutes, until lightly browned on top and the eggs have set.  Remove from oven and let rest for 5 minutes.  Slice into 12 pieces.

Serve at once with pico de gallo, freshly chopped cilantro, avocado slices, and salsa.

I love you guys!  You just gave me the combo that works for family members who don’t eat meat. Thanks!  I just made it again using sausage and chorizo2 different o es and I like the plant based.

Cheers!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1607629435/dzhrfsliz1skmbwz1izt.mp4

Instructions For Making Sheet-Pan Mexican Frittata has Kris and Wesley from "How To Feed a Loon" in the kitchen showing you the easy-to-follow steps for making a family-friendly breakfast casserole that is so easy and incredibly delicious!

Instructions for Making Sheet-Pan Mexican Frittata

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Top 7 mexican breakfast casserole recipes from across the web

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The most viewed mexican breakfast casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine