Ingredients for Huevos Rancheros Casserole
- Corn Tortillas
- Colby Monterey Jack Cheese
- Chorizo Sausage
- Green Chilies
- 6 large eggs
- 1/2 cup (120ml) milk
- Dried Oregano
- Ground Red Pepper
- Salsa, for serving (optional)
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How to Make Huevos Rancheros Casserole
- Preheat oven to 350°F (175°C).
- Spray an 8-inch square baking dish with non-stick cooking spray.
- Place 4 whole corn or flour tortillas in the bottom of the dish, overlapping as needed, extending about 1/2 to 1 inch up the sides.
- Sprinkle 1/2 cup (40g) shredded cheddar cheese over the tortillas.
- Top with 1 cup (150g) cooked chorizo, 1/2 cup (70g) chopped canned chiles (such as jalapeños or poblanos), and another 1/2 cup (40g) shredded cheddar cheese.
- Cut the remaining tortilla into strips and arrange them over the cheese layer.
- In a medium bowl, whisk together 6 large eggs, 1/2 cup (120ml) milk, 1 teaspoon dried oregano, and 1/4 teaspoon red pepper flakes (or to taste).
- Pour the egg mixture evenly over the casserole.
- Sprinkle the remaining 1/2 cup (40g) shredded cheddar cheese over the top.
- Gently press the cheese into the egg mixture.
- Cover the baking dish tightly with aluminum foil.
- Refrigerate for at least 8 hours, or preferably overnight.
- Bake the covered casserole for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until a knife inserted into the center comes out clean and the casserole is set.
- Let the casserole stand for 5 minutes before serving.
- Serve immediately with your favorite salsa and toppings (sour cream, avocado, etc.)
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
6g
Fat
64g
Carbs
4g
