Ranch Style Eggs Casserole Recipe

Why Make This Recipe

Ranch Style Eggs Casserole is a fun twist on the traditional breakfast. It’s perfect for family gatherings, brunch, or any time you want a hearty meal. This dish is not only tasty but also a great way to use up leftover ingredients like tortillas and beans. With its layers of flavor and easy preparation, it’s a hit with kids and adults alike.

How to Make Ranch Style Eggs Casserole

Ingredients:

• 6 corn tortillas
• 1 lb ground chorizo or breakfast sausage (optional)
• 1/2 cup black beans (optional, drained and rinsed)
• 1 cup salsa (store-bought or homemade)
• 6 large eggs
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream or Greek yogurt (optional for topping)
• 1/4 cup chopped cilantro (for garnish)
• 1 avocado, sliced (for garnish)
• Salt and pepper, to taste
• 1 tbsp olive oil (if using sausage or chorizo)
• Optional toppings: diced onions, jalapeños, lime wedges, hot sauce

Directions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with a light layer of cooking spray or olive oil to prevent sticking.
2. Cut the corn tortillas into quarters or strips and layer them evenly at the bottom of the prepared baking dish.
3. If you’re using ground chorizo or sausage, heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the meat until browned and crumbled, about 5-7 minutes. Drain any excess fat and sprinkle the cooked meat over the tortilla layer.
4. If using black beans, scatter them over the tortilla and meat layer.
5. Pour the salsa evenly over the top.
6. In a bowl, whisk the eggs with salt and pepper. Pour the eggs over the mixture in the baking dish.
7. Top with shredded cheddar and Monterey Jack cheese.
8. Bake for 25-30 minutes or until the eggs are set and the cheese is bubbly.
9. Let it cool for a few minutes before garnishing with sour cream, cilantro, and avocado slices. Serve warm.

How to Serve Ranch Style Eggs Casserole

Ranch Style Eggs Casserole can be served hot straight from the oven. Add optional toppings such as diced onions, jalapeños, lime wedges, or hot sauce to enhance the flavor. It pairs well with a side of fresh fruit or a light salad for a complete meal.

How to Store Ranch Style Eggs Casserole

If you have leftovers, allow the casserole to cool completely. Store it in an airtight container in the refrigerator for up to 3 days. You can reheat individual portions in the microwave or warm the whole dish in the oven at 350°F (175°C) until heated through.

Tips to Make Ranch Style Eggs Casserole

• For extra flavor, add spices like cumin or chili powder to the egg mix.
• Use fresh homemade salsa for a brighter taste.
• If you prefer a vegetarian version, omit the meat and add more veggies like bell peppers or spinach.

Variation

You can customize this casserole by swapping the meat for different proteins, using different kinds of cheese, or adding your favorite vegetables. You can also use flour tortillas instead of corn if you prefer.

FAQs

Can I make this casserole ahead of time?
Yes! You can assemble the casserole the night before and bake it in the morning. Just keep it covered in the refrigerator.

Can I freeze Ranch Style Eggs Casserole?
Yes, you can freeze it. Just make sure to wrap it tightly in plastic wrap and then foil to prevent freezer burn. Thaw in the fridge before reheating.

What can I use instead of chorizo?
You can use ground turkey, chicken, or just skip the meat altogether for a lighter, vegetarian version.

Ranch Style Eggs Casserole

A flavorful and hearty breakfast casserole perfect for family gatherings or brunch, using tortillas, eggs and optional chorizo or beans.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Breakfast, Brunch

Cuisine American, Mexican

Servings 8 servings

Calories 350 kcal

Ingredients

  

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Main ingredients

• 6 pieces corn tortillas Cut into quarters or strips
• 1 lb ground chorizo or breakfast sausage Optional
• 1/2 cup black beans Optional, drained and rinsed
• 1 cup salsa Store-bought or homemade
• 6 large eggs
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream or Greek yogurt Optional for topping
• 1/4 cup chopped cilantro For garnish
• 1 whole avocado Sliced for garnish
• Salt and pepper To taste
• 1 tbsp olive oil If using sausage or chorizo
• Optional toppings: diced onions, jalapeños, lime wedges, hot sauce

Instructions

 

Preparation

• Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a light layer of cooking spray or olive oil.
• Cut the corn tortillas into quarters or strips and layer them evenly at the bottom of the prepared baking dish.
• If using ground chorizo or sausage, heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the meat until browned and crumbled, about 5-7 minutes. Drain excess fat and sprinkle over the tortilla layer.
• If using black beans, scatter them over the tortilla and meat layer.
• Pour the salsa evenly over the top.
• In a bowl, whisk the eggs with salt and pepper. Pour the eggs over the mixture in the baking dish.
• Top with shredded cheddar and Monterey Jack cheese.
• Bake for 25-30 minutes or until the eggs are set and cheese is bubbly.
• Let cool for a few minutes before garnishing with sour cream, cilantro, and avocado slices. Serve warm.

Notes

For added flavor, include spices like cumin or chili powder. Fresh homemade salsa enhances taste. For a vegetarian version, omit meat and add more vegetables like bell peppers or spinach. Casserole can be made ahead, or frozen for storage.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 20gSaturated Fat: 10gSodium: 600mgFiber: 5gSugar: 2g

Keyword Breakfast Casserole, Chorizo Casserole, easy breakfast, Eggs, Ranch Style Eggs Casserole

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