Baked Huevos Rancheros
Rated 5.0 stars by 1 users
Category
Southwestern
Cuisine
New Mexican
Servings
4
Prep Time
10 minutes
Cook Time
25-30 minutes
With layers of melted cheese, hearty black beans, spicy salsa, and runny eggs, this baked casserole is a protein-packed breakfast everyone will love. Use your favorite New Mexico Salsa to make it as spicy or as mild as you like.
Ingredients
-
12 Corn Tortillas
- 1 15-ounce Can Black Beans, Drained and Rinsed
-
2 Cups of Your Favorite New Mexico Salsa
- 2 Cups Monterey Jack Cheese, Shredded
- 4 Eggs
- Green Onion, White Onion, Cilantro and/or Avocado for Topping
Directions
Preheat the oven to 400℉ and prepare a 2.5-quart (8-inch square or similar) baking dish with nonstick spray.
Layer 4 of the tortillas on the bottom of the dish, overlapping slightly.
Top the tortilla layer with half the black beans, ½ cup New Mexico Salsa, and about a third of the shredded cheese.
Place four more tortillas on top of the cheese, and repeat the black bean, salsa, and cheese layers.
Place the final four tortillas, and top with the remaining 1 cup salsa and the last third of the cheese.
Using a spoon, create four shallow holes in the salsa and cheese layer for the eggs. Place one raw egg in each hole. Tip: To avoid broken yolks, you can crack each egg into a small bowl and gently slide them into place, rather than cracking directly into the baking dish.
Bake for 25-30 minutes, until the egg whites are fully cooked.
Remove from the oven and let cool for about 5 minutes, then add green onion, white onion, cilantro, and/or avocado, as desired.
