Baked Heuvos Rancheros Casserole
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 8-10
  • 12 corn tortillas, fried until crisp
  • 1 can red enchilada sauce
  • 2 orange or yellow peppers, roasted and diced
  • 1 can black beans, drained and rinsed
  • cheddar cheese, to taste
  • 10 large eggs
  • chopped scallions, for garnish
  • diced avocado, for garnish
  • sour cream, for garnish
  • salsa, for garnish
  1. Break the crispy tortillas into large pieces. Spray an 11 x 13 baking dish with cooking spray, then layer half of the tortilla pieces on the bottom. Pour half the can of sauce over the tortillas, the spread half of the peppers and all of the beans over the top. Sprinkle on some cheese as desired. Layer with remaining tortillas, the rest of the sauce and peppers and more cheese if desired. Break the eggs carefully over the top of the casserole, taking care not to break the yolks. Bake at 375 until egg whites are fully set but yolks are still runny, about 20-30 minutes. Serve with garnishes at the table.
Recipe by Cooking With MicheleĀ® at