Huevos Rancheros Breakfast Casserole

Huevos rancheros, “rancher’s eggs,” is the classic Mexican plate of eggs and salsa on tortillas. This Southwest-style casserole layers torn corn tortillas and black beans under a salsa-rojas egg bake finished with pepper Jack.

Serves 6 · 15 min prep · 40 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 8g fiber

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Ingredients

• 8 corn tortillas, tornBakery
• 1 can (15 oz) black beans, drainedPantry
• 1 1/2 cups salsa rojaPantry
• 8 eggsDairy
• 1/2 cup milkDairy
• 1 1/2 cups pepper Jack cheese, shreddedDairy
• 1/4 cup green onionsProduce
• for garnish cilantroProduce
• to taste salt and pepperSpices

Instructions

1. 1Heat oven to 350°F. Layer tortillas, beans, and half the salsa in a greased dish.
2. 2Whisk eggs, milk, salt, and pepper; pour over. Top with remaining salsa, cheese, and green onions.
3. 3Bake 35–40 minutes until eggs are set.
4. 4Garnish with cilantro; serve with more salsa.