Huevos Rancheros Brunch Casserole with Ham and Cheese

This casserole layers corn tortillas, black beans, ham, cheese, and eggs for a delicious brunch inspired by huevos rancheros.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 487 Calories

Ingredients

• 1 cup shredded Monterey Jack cheese
• 2 tablespoons chopped fresh cilantro
• 6 (6 inch) corn tortillas
• 1 (4 ounce) can diced green chile peppers
• 6 large eggs
• cooking spray
• 1 medium avocado, diced
• 1 (14 ounce) can black beans, drained and rinsed
• 3 tablespoons canola oil, divided
• 1 (8 ounce) pre-cooked ham steak, diced
• 0.25 teaspoon ground black pepper
• 0.5 cup diced yellow onion
• 0.75 teaspoon kosher salt, divided
• 1.75 cups pico de gallo

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Heat 1 1/2 tablespoons oil in a large skillet over medium heat. Fry tortillas, one at a time, until golden and lightly crisp, about 30 seconds per side. Drain on paper towels and set aside.

Step 3

Add ham to the skillet and cook until lightly browned, about 1 minute. Transfer ham with a slotted spoon to a paper towel-lined plate to drain; set aside.

Step 4

Heat remaining 1 1/2 tablespoons oil in the skillet. Add onion and 1/2 teaspoon salt; cook, stirring often, until onion is translucent. Add beans and green chiles; cook, stirring and partially mashing, for 1 minute. Remove from heat.

Step 5

Spray a 9x13-inch baking dish liberally with cooking spray. Place tortillas in a single layer on the bottom. Sprinkle ham and cheese over the tortillas. Top evenly with the black bean mixture and pico de gallo. Form 6 shallow wells in the pico layer; crack an egg into each well.

Step 6

Bake in the preheated oven until egg whites are just set and yolks are runny, about 20 minutes. Sprinkle with pepper and remaining 1/4 teaspoon salt. Top with avocado and cilantro.