Huevos Rancheros Casserole Recipe

14 Mar 2019

If we’re out to brunch and they have Huevos Rancheros on the menu, my whole family is pretty much game. And if someone decides to branch out instead and order something else on the menu, they usually regret it when the food comes, LOL. We absolutely love this combo, which is why I thought it would be fun to come up with another way to make it … and not only for breakfast but for dinner too! Who doesn’t love breakfast for dinner? So, enjoy this Huevos Rancheros Casserole!

The idea first came to me when I was trying to think of make-ahead breakfast casseroles for Christmas morning. I ended up going the traditional route with potatoes, eggs, sausage, cheese, and veggies, but I started plotting how, when the holidays were over, I’d experiment with this fun Mexican combo. Also, one of the best parts of this recipe is if you’re a family of four, you’ll have enough for leftovers the next day. Enjoy!

Huevos Rancheros Casserole
5 from 1 vote

Course: Breakfast, Dinner
Cuisine: Mexican
Dietary Restriction: Gluten Free, Peanut/Tree-Nut Free
Servings (Adjust to suit): 8



  • 2 tablespoons olive oil+ extra for greasing the baking dish
  • 1 onionthinly sliced
  • 1 jalapenoseeded and minced
  • 1 green bell peppercored, seeded, and thinly sliced
  • 1 red bell peppercored, seeded, and thinly sliced
  • 6 ounces chorizo sausage (cooked)2 links, diced or crumbled
  • 1 15-ounce can pinto beansrinsed and drained
  • 1 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepperground
  • 1 15-ounce can tomato sauce
  • 10 corn tortillas
  • 2 1/2 cups shredded Monterey Jack cheese, divided(about 8 ounces)
  • 10 eggs
  • salt and pepperto taste
  • sour cream, avocado, and/or cilantrofor serving


  1. Preheat oven to 375 degrees F. 

  2. Heat the oil in a large skillet over medium-high heat. Add the onions and peppers to the pan and cook, while stirring, until they begin to soften and brown, 5 to 7 minutes. 

  3. Add the sliced sausage, beans, spices, and tomato sauce, and cook until everything heats all the way through, another 2 to 3 minutes. 

  4. Grease a rectangular baking dish with olive oil and layer with half the tortillas. Top with half the pepper/sausage mixture and half the cheese. Layer the rest of the tortillas on top, then the remaining pepper/sausage mixture, and cheese.

  5. Crack the eggs on top for the final layer, season with salt and pepper, and bake until the eggs are set, 30 to 40 minutes. 

  6. Let cool for a few minutes, slice, and serve with desired toppings.

Recipe Notes

We recommend organic ingredients when feasible.

The eggs may not look fully cooked in the photo, but I assure you they are.


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Category: Breakfast, Dinner

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About Lisa

Lisa is a wife, mother, foodie, blogger, and New York Times Best-selling author who is on a mission to cut out processed food.

Reader Interactions


  1. Jessie

    February 19, 2019 at 9:57 am

    Does this re-heat well? I like to make a Sunday breakfast that lasts a few more days into the week. Sounds delicious!

  2. penfl32526

    February 20, 2019 at 2:12 pm

    Is this recipe in any of the cookbooks?

  3. Kelly

    February 20, 2019 at 2:25 pm

    What brand of tortilla do you recommend?

  4. Jessica

    February 20, 2019 at 10:24 pm

    Made this for the family tonight with taco-seasoned chicken instead of the chorizo. It was so delicious that we all went back for seconds! Thank you for another great recipe!

  5. Kristin

    February 21, 2019 at 1:20 am

    Can this be assembled the night before, adding the eggs the next day before putting in the oven, or will the tortillas get soggy? I love that these use corn tortillas, making them gluten free.

  6. Chelsea

    February 21, 2019 at 3:12 am

    Hi there! My oldest doesn’t care for unscrambled egg. I’d try it the way you make it first, but if he doesn’t like it, I’d go for whisking the eggs nest go-round. Did you ever try it that way in your trials and, if so, is there a reason you chose to not scramble before including the eggs? Thanks!

  7. Mandy

    February 25, 2019 at 2:19 pm

    I made this for our family’s dinner tonight because Huevos Rancheros is always my go to for breakfast out. We all loved it! My kids even asked for it to be a regular in the dinner rotation. Thanks, Lisa!

  8. Beth

    March 4, 2019 at 5:50 pm

    Yours definitely looks prettier than mine but it sure did taste good!! Our 15mo scarfed it down! Delicious!

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Published on 14 Mar 2019