Looking to elevate your brunch game with a dish that’s both hearty and bursting with flavor? This Huevos Rancheros Brunch Casserole with Ham and Cheese is your answer. Combining the classic elements of the beloved Mexican breakfast with the comforting layers of a casserole, this dish is sure to impress your guests and satisfy your taste buds.
Why You’ll Love This Huevos Rancheros Brunch Casserole
- Flavorful Fusion: Merges traditional Mexican flavors with classic brunch elements.
- Easy Preparation: Simple steps make it accessible for all cooking levels.
- Crowd-Pleaser: Perfect for gatherings, potlucks, or family breakfasts.
- Customizable: Easily adapt to dietary preferences or available ingredients.
Ingredients
- 3 tablespoons canola oil, divided
- 6 (6-inch) corn tortillas
- 1 (8-ounce) pre-cooked ham steak, diced
- ½ cup diced yellow onion
- ¾ teaspoon kosher salt, divided
- 1 (14-ounce) can black beans, drained and rinsed
- 1 (4-ounce) can diced green chile peppers
- Cooking spray
- 1 cup shredded Monterey Jack cheese
- 1¾ cups pico de gallo
- 6 large eggs
- ¼ teaspoon ground black pepper
- 1 medium avocado, diced
- 2 tablespoons chopped fresh cilantro
Step-by-Step Instructions
1. Prepare the Tortillas
- Preheat your oven to 375°F (190°C).
- Heat 1½ tablespoons of canola oil in a large skillet over medium heat.
- Fry each tortilla until golden and lightly crisp, about 30 seconds per side.
- Drain on paper towels and set aside.Allrecipes
2. Cook the Ham and Vegetables
- In the same skillet, add diced ham and cook until lightly browned, about 1 minute.
- Transfer ham to a paper towel-lined plate.
- Add remaining 1½ tablespoons oil to the skillet.
- Sauté diced onion with ½ teaspoon salt until translucent.
- Add black beans and green chiles; cook, stirring and partially mashing, for 1 minute.
- Remove from heat.
3. Assemble the Casserole
- Spray a 9×13-inch baking dish with cooking spray.
- Layer fried tortillas on the bottom.
- Sprinkle cooked ham and shredded cheese over tortillas.
- Spread the black bean mixture evenly on top.
- Add pico de gallo over the bean layer.
- Create six shallow wells in the pico layer; crack an egg into each well.
4. Bake and Garnish
- Bake in the preheated oven until egg whites are just set and yolks are runny, about 20 minutes.
- Sprinkle with remaining ¼ teaspoon salt and ground black pepper.
- Top with diced avocado and chopped cilantro before serving.
Tips for Success
- Tortilla Texture: Frying the tortillas adds a delightful crunch; for a softer texture, consider lightly toasting them instead.
- Cheese Choices: Monterey Jack melts beautifully, but feel free to experiment with cheddar or a Mexican cheese blend.
- Spice Level: Adjust the heat by choosing mild or hot green chiles and pico de gallo.
Nutritional Information (Per Serving)
- Calories: Approximately 400
- Protein: 20g
- Carbohydrates: 30g
- Fat: 22g
- Fiber: 6g
Note: Nutritional values are estimates and may vary based on specific ingredients used.
Serving Suggestions
- Accompaniments: Serve with a side of fresh fruit or a simple green salad to balance the richness of the casserole.
- Beverage Pairings: Complement with freshly squeezed orange juice, a spicy Bloody Mary, or a refreshing mimosa.
Make-Ahead and Storage
- Preparation: Assemble the casserole the night before, cover, and refrigerate. Bake just before serving.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Final Thoughts
This Huevos Rancheros Brunch Casserole with Ham and Cheese is more than just a meal; it’s an experience that brings together bold flavors and comforting textures. Whether you’re hosting a brunch, celebrating a special occasion, or simply treating yourself, this dish is sure to become a favorite in your culinary repertoire.
