There’s no denying that casseroles totally rule the world. The simplicity and ease that goes into each one alone makes my life and your life better. Sometimes I stick to my trusty comfort casserole dishes that I’ve been making for years like this chile relleno casserole and southwest quiche. This huevos ranchero casserole is no different.
In fact my mother in law broke out this recipe on Christmas Day and I was basically in LOVE with my first bite. Knowing how much I loved this dish I felt like I was having a food affair and cheating on my other beloved breakfast casseroles. I immediately asked for the recipe knowing that I would be making this in the weeks to come. Won’t lie on this one because it’s been baked and changed several times now (4 times to be exact).
I’d like to say it was because I was making small minor changes but truth be told I just couldn’t get enough of it. After baking it for the fourth time I decided that it was time to share it with the rest of the world just as it had been shared with me.
It’s the perfect breakfast casserole for anyone that is just itching or has a hunkering for Mexican food. I also promise that it won’t disappoint. Little fact is that I don’t even like huevos rancheros but after this casserole I’ve changed my mind.
ENJOY ~ Meagan
Huevos Rancheros Casserole
- 1 pound pork sausage
- 1 tablespoon unsalted butter still on stick
- 6 corn tortillas
- 1 1/2 cup salsa
- 1 jalapeno, finely chopped with seeds and veins removed
- 1/2 teaspoon chili powder
- 2 cups shredded cheddar cheese
- 6 large eggs
Toppings: avocado, extra salsa, extra cheese
Preheat oven to 400 degrees F.
In a small pan cook the sausage until brown. Drain on paper towels and set aside.
Coat a large casserole pan with the butter making sure all sides and bottom are well covered. Lay out the corn tortillas overlapping one another but covering the bottom of the dish. Spread the salsa over the tortillas. Then add the sausage and jalapeno. Lightly sprinkle the chili powder over the top and then add the cheddar cheese. Crack the eggs over the dish and space them about 2 inches apart.
Bake in the oven for 18 minutes.
If you like your eggs done and not runny cook for an additional 3-4 minutes.
Slightly adapted from Lubbock OnlineAll images and text © .