Huevos Rancheros Casserole

Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

This is one of those great breakfast casseroles you can prepare the night before and just pop in the oven the next morning.

Ingredients Nutrition


  1. Spray 8 inch square baking dish with non-stick cooking spray.
  2. Place 4 tortillas in bottom of dish, overlapping as necessary, about 1/2 to 1 inch up sides of dish. Cut the last tortilla in half, and then into strips.
  3. Sprinkle 1/2 cup of the cheese over tortillas in dish. Top with chorizo, chiles and 1/2 cup cheese.
  4. Arrange tortilla strips over cheese.
  5. In medium bowl, combine eggs, milk, oregano and red pepper; beat well. Pour over mixture in baking dish.
  6. Sprinkle with remaining cheese; press lightly into egg mixture.
  7. Cover with foil and refrigerate 8 hours or overnight.
  8. Heat oven to 350. Bake covered casserole 30 minutes.
  9. Uncover, bake an additional 15 to 20 minutes or until knife inserted in center comes out clean.
  10. Let stand 5 minutes before serving. Serve with salsa.


Most Helpful

Great dish! Easy, tasty and just good!
I served it with fresh avocado slices and a little sour cream and enjoyed it for brunch.
I made Mexican Mimosas and served it with fresh melon in a spicy mint dressing. YUMMY!

Thx for a nice easy recipe.

SarasotaCook May 13, 2011

I found this recipe in Pillsbury Christmas 2010. I changed this a little and added the salsa to the eggs. Good stuff. Fast and easy.

AmyZoe November 06, 2016

I made a lower calorie vegetarian version of this recipe with the following changes. It was DELICIOUS and a big hit at brunch.<br/>1. Substituted a can of Cuban style black beans for the chorizo and eliminated the chilies since they are in the beans.<br/>2. Used eggbeaters in place of the eggs.<br/>3. Used light Mexican blend shredded cheese<br/>4. Used skim milk<br/>5. Drizzled with enchilada sauce before serving.

Christine W. March 30, 2014

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