Vegetarian Huevos Rancheros Casserole

Course: Breakfast, brunch

Cuisine: American, Mexican/Tex-Mex

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings:

Calories: 454kcal

A quick vegetarian huevos rancheros cassserole you can make in under an hour!

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.

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.