This vegetarian huevos rancheros casserole is a filling breakfast the whole family will love. It's great when you want to feed a crowd something hearty in under an hour.
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Why my vegetarian huevos rancheros
This vegetarian huevos rancheros recipe is a flavorful twist on a brunch classic that's been turned into a casserole. It's the perfect recipe because you don't have to stand around and fry tortillas. Just layer it up in the casserole dish and after a short bake time, you and your guests will be rewarded with a breakfast full of delicious Tex Mex flavor. This one-pan dish requires minimal effort. It's one of our favorite breakfast recipes that I hope you make as often as we do. You should also check out my New Mexican Huevos Rancheros next.
Ingredients and substitutions
- Yellow corn tortillas: You can use white corn tortillas or flour tortillas if you prefer.
- Salsa verde: Salsa verde or a green chile salsa will work.
- Red salsa: Choose a mild red salsa or one with more kick. My homemade enchilada sauce or a canned version is also a good sub.
- Pinto beans: Swap these for canned black beans or even canned refried beans. Store bought or my homemade instant pot Mexican beans work too.
- Shredded cheese: I like Monterrey Jack, cheddar or a Mexican blend. Try queso fresco or cotija cheese for a different salty finish.
- Large eggs: These bake right on top for a sunny side style look.
- Salt and black pepper: These simple seasonings enhance the egg yolks perfectly.
- Optional toppings: Add slices of avocado, pico de gallo, fresh cilantro, or hot sauce. My homemade Mexican guacamole is great as well.
- Garnish: A dollop of sour cream or a squeeze of lime juice adds great brightness. A drizzle of my cilantro garlic sauce tastes great too.
Directions
1) Preheat the oven to 375 F.
2) Pour about ¾ cup of the salsa verde on the bottom of a 9x13 baking dish. Lay 6 corn tortillas on the salsa, overlapping as needed. Have the tortillas come up the sides of the dish ever so slightly.
3) Sprinkle on half the beans, 1 cup of the cheese, and the remaining ¾ cup salsa verde. Layer the remaining tortillas on top followed by the rest of the beans, the red salsa, and the remaining 1 ½ cups cheese.
4) Bake for about 10-15 minutes until the cheese has melted. Remove from the oven and use a spoon to make 6 divots in the cheese, evenly spaced. Gently crack an egg in each divot and sprinkle with a pinch of salt and pepper on each egg. Return to the oven and bake for an additional 16-20 minutes. The egg whites should be cooked through but the yolks are still runny.
5) Remove from the oven and top with your desired toppings and garnishes or let each person top with their favorite toppings.
Tips for success
- If feeding more than 6 people, you can crack up to 8 eggs. For a firm yolk, cover and cook for 5-7 extra minutes. This helps if you don't want a runny yolk.
- Use salsas that you love. I used Mateo's red salsa and Tatemada's green salsa since I didn't have any homemade on hand.
- If you prefer, you can bake the casserole without the eggs on top. Fry eggs in a nonstick skillet on medium heat, then serve each portion of the casserole with a fried egg on top or on the side.
- If meat is more is more your thing, you can easily turn this vegetarian huevos rancheros casserole into a meaty recipe. Just add some cooked, crumbled chorizo, breakfast sausage, or crumbled bacon with the pinto beans layer. Here's two recipes to try: my Air Fryer Sausage Links, and my Air Fryer Sausage Patties.
How to make ahead
You can assemble the casserole a couple hours ahead of time and leave it set at room temperature. Just keep in mind that the longer the tortillas sit with the salsa, the more likely they will become mushy.
How to store
- This vegetarian huevos rancheros casserole is best eaten fresh, but I always keep my leftovers. Use an airtight container and keep for up to 3 days.
- Reheat covered in the microwave on reduced power for best results. Don't over do it or the tortillas will harden.
More easy breakfast recipes that are Vegetarian
- Easy Baked Oats for One
- Crockpot Hawaiian Roll French Toast Casserole
- Pancakes made with Evaporated Milk
- Bahama Mama Tropical Smoothie Cafe Copycat
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Vegetarian Huevos Rancheros Casserole
Ingredients
- 12 yellow corn tortillas divided amounts
- 1.5 cups salsa verde or green salsa divided amounts
- ¾ cup red salsa
- 15 oz pinto beans canned; drained and rinsed, divided
- 2 ½ cups shredded cheese divided amounts
- 6 large eggs up to 8 eggs
- Salt and pepper sprinkled over each egg
Garnish ideas:
- guacamole or sliced avocado
- Cilantro Garlic Sauce
- chopped cilantro
- crumbled cotija cheese
Instructions
- Preheat the oven to 375 F.
- Pour about ¾ cup of the salsa verde on the bottom of a 9x13 baking dish. Lay 6 corn tortillas on the salsa, overlapping as needed. Have the tortillas come up the sides of the dish ever so slightly. Sprinkle on half the beans, 1 cup of the cheese, and the remaining ¾ cup salsa verde.
- Layer the remaining tortillas on top followed by the rest of the beans, the red salsa, and the remaining 1 ½ cups cheese.
- Bake for about 10-15 minutes until the cheese has melted. Remove from the oven and use a spoon to make 6 divots in the cheese, evenly spaced. Gently crack an egg in each divot and sprinkle with a pinch of salt and pepper on each egg.
- Return to the oven and bake for an additional 16-20 minutes. The egg whites should be cooked through but the yolks are still runny.
- Remove from the oven and top with your desired toppings and garnishes or let each person top with their favorite toppings.
Notes
- You can use black beans instead of pinto beans. And white corn tortillas instead of yellow.
- Add a few dashes of hot sauce on top if desired.
- If you are feeding more than 6 people and want everyone to get a full egg you can crack up to 8 eggs on top.
- If you don't want a runny yolk, cook the casserole, covered, for an additional 5-7 minutes.
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