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!
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.
Add the sliced sausage, beans, spices, and tomato sauce, and cook until everything heats all the way through, another 2 to 3 minutes.
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.
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.
Let cool for a few minutes, slice, and serve with desired toppings.
The eggs may not look fully cooked in the photo, but I assure you they are.
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