Easy Huevos Rancheros Bake
Active Time: 20 MinsTotal Time45 Mins
Yield: Serves 6
You and your brunch crowd will love digging into the cheesy, spicy layers of this egg-topped casserole. Unlike tortillas, crisp corn tostadas will soften during baking but still maintain a good texture. You’ll find them at the supermarket near the tortillas. The eggs are cooked in a separate skillet at the end of the casserole cook time; slide them on top of the cooked casserole before topping with avocado, sour cream, cilantro, and jalapeño.
- 18corn tostadas (from 1 [12.3-oz.] pkg.)
- 2(8-oz.) pkg. red enchilada sauce (such as Frontera)
- 1(15-oz.) can refried beans, warmed
- 8 ounces Colby Jack cheese, shredded (about 2 cups)
- 4 ounces queso blanco, crumbled (about 1 cup)
- 1 1/2 teaspoon olive oil
- 6large eggs, at room temperature
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1medium avocado, diced (1 1/2 cups)
- 1/2 cup sour cream
- 1/4 cup packed fresh cilantro leaves, chopped
- 1medium jalapeño chile, seeded and finely chopped (1 1/2 tsp.)
How to Make It
Preheat oven to 375°F. Arrange 6 of the tostadas evenly in a large cast-iron skillet, breaking into pieces as needed to cover bottom of skillet. Top evenly with 2⁄3 cup of the enchilada sauce, 1⁄2 cup of the beans, 2⁄3 cup of the Colby Jack cheese, and 1⁄3 cup of the queso blanco. Repeat layers 2 times. Bake until mixture bubbles, 20 to 25 minutes.
During final 5 minutes of baking, heat a large nonstick skillet over medium. Add oil; crack eggs into skillet. Cook until whites are set, 4 minutes.
Arrange cooked eggs on baked tostada mixture. Sprinkle with salt and pepper. Top with avocado, sour cream, cilantro, and jalapeño.
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