This huevos rancheros breakfast casserole is a tasty twist on a classic! It combines eggs, tortillas, and zesty salsa for a delightful morning treat that’s sure to brighten your day.
Honestly, it’s hard to resist a cheesy, warm casserole in the morning. I love how it feeds a crowd and makes breakfast easy-peasy. Just bake, slice, and dig in! 🌞
Key Ingredients & Substitutions
Eggs: Fresh large eggs are key for a fluffy casserole. If you want a lighter option, you can use egg whites or a blend of whole eggs and egg whites, but the flavor and richness may change.
Cornmeal: I like using cornmeal for a nice texture, but masa harina gives an authentic taste. If gluten-free is a must, use certified gluten-free cornmeal or a gluten-free flour blend.
Chorizo: This adds a flavorful kick! If you want a vegetarian version, opt for crumbled tofu or a meat substitute like tempeh seasoned with chili powder.
Cheese: I love using cheddar or a Mexican blend for that gooey goodness. If dairy-free is needed, choose a plant-based cheese that’s melty, or skip it entirely for lighter options.
Salsa: You can use any salsa you prefer—red, green, mild, or spicy! If fresh ingredients are available, consider making your own for better freshness.
How Do You Make Sure the Casserole Sets Up Just Right?
One important aspect is ensuring the cornmeal base is cooked enough before adding your toppings. Here are some tips:
- Whisk the cornmeal, water, and salt thoroughly to avoid clumps.
- Keep an eye on the baking time; you want a firm base but not brown, so set a timer!
- When adding the eggs, crack them gently to keep yolks intact and spaced properly for even cooking.
- Make sure to check the eggs with a gentle shake or knife—if the whites are set and yellows are still slightly jiggly, they’re often perfect!
Following these steps will help you achieve a perfectly baked huevos rancheros breakfast casserole that’s sure to impress!
Huevos Rancheros Breakfast Casserole
Ingredients You’ll Need:
Base Ingredients:
- 6 large eggs
- 1 cup cornmeal (or masa harina for authentic flavor)
- 1 1/4 cups water
- 1/2 teaspoon salt
Optional Protein:
- 1 cup cooked and crumbled chorizo sausage (optional)
Veggies & Cheese:
- 1 cup shredded cheddar or Mexican blend cheese
- 1/2 cup diced onion
- 1/2 cup diced bell pepper (red or green)
For Topping:
- 1 cup salsa (red or green)
- 1 tablespoon olive oil or butter
- 1 avocado, sliced (for garnish)
- 1/4 cup fresh cilantro, chopped
- Pico de gallo or fresh diced tomatoes and onions for garnish
- Optional toppings: sour cream, hot sauce
How Much Time Will You Need?
This tasty casserole will take about 15-20 minutes of prep time and an additional 30-35 minutes for baking, making it a perfect dish to serve for breakfast or brunch. Just gather your ingredients, and you’ll have a hearty meal in less than an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While that heats up, lightly grease a 9×9 inch baking dish to prevent sticking.
2. Prepare the Cornmeal Base:
In a medium bowl, whisk together cornmeal, water, and salt until smooth. Pour this mixture into your prepared baking dish, spreading it out evenly.
3. Bake the Base:
Put the baking dish in the oven and bake for about 15-20 minutes, until the cornmeal base is set but not browned. It should feel firm to the touch.
4. Cook the Chorizo:
While the base bakes, heat a skillet over medium heat and add the crumbled chorizo. Cook until it’s browned and cooked through, which usually takes around 5-7 minutes. Once done, remove any excess fat and set the chorizo aside.
5. Sauté the Vegetables:
In the same skillet, add a tablespoon of olive oil or butter and sauté the diced onion and bell pepper until they’re softened, about 4-5 minutes. You want them tender but not mushy!
6. Assemble the Casserole:
Once the cornmeal base is ready, remove it from the oven. Sprinkle the cooked chorizo, sautéed vegetables, and shredded cheese evenly over the top.
7. Add the Eggs:
Next, crack the eggs directly over the casserole, spacing them evenly apart. Be gentle to keep the yolks intact! Return the casserole to the oven to bake for another 12-15 minutes, or until the eggs are cooked according to your preference.
8. Top with Salsa:
After removing the casserole from the oven, spoon salsa generously over the top.
9. Garnish:
Finish it off by adding sliced avocado, chopped cilantro, and pico de gallo or fresh diced tomatoes and onions as a colorful garnish.
10. Serve and Enjoy:
Enjoy this hearty breakfast warm with optional sour cream or hot sauce on the side for an extra kick. Dig into this delicious huevos rancheros breakfast casserole with your family and friends!
This layered casserole beautifully captures the vibrant flavors of traditional huevos rancheros in a convenient baked form. Enjoy every colorful, flavorful bite!
Can I Use Egg Substitutes for This Casserole?
Yes! If you want to use egg substitutes, you can use a product like Just Egg or replace each egg with 1/4 cup of unsweetened applesauce or 1/4 cup of silken tofu blended until smooth. Keep in mind that the texture and flavor might differ slightly.
Can I Make This Casserole Ahead of Time?
Absolutely! You can prepare the cornmeal base and veggie layer the night before. Just cover and refrigerate them separately. In the morning, add the eggs and bake as directed. This makes for an easy, hassle-free breakfast!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat individual portions in the microwave or in the oven at 350°F (175°C) until warmed through. Add a little salsa or cheese on top before reheating for extra deliciousness!
Can I Customize the Vegetables?
Definitely! Feel free to swap in your favorite vegetables such as spinach, zucchini, or mushrooms. Just make sure to sauté any extra veggies until they’re tender before adding them to the casserole for the best texture and flavor.
