This quick and easy huevos rancheros breakfast casserole is packed full of flavor and gluten-free. It’s layered with corn tortillas, chorizo, poblano peppers, goat cheese, salsa verde, more goat cheese, and of course – eggs!! Crown it with your favorite toppings and enjoy.
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So this is one of those dishes that I just threw together one day. It was so good my family ate up the whole pan in just one sitting. I knew then I had to share this recipe with you.
Truthfully I’m not much of a breakfast/brunch person, but when it involves Mexican flavors it’s hard for me to pass up.
This breakfast casserole is bursting with flavor, rich, and filling. If that sounds like overkill, don’t worry. Add some fresh pico, sour cream, jalapenos, and/or green onions (or whatever other toppings your heart desires), and it’s balanced to perfection. That being said I highly advise you don’t skip the toppings!
It’s also simple and quick to prepare. And oh yeah, gluten-free!
Typically huevos rancheros is a vegetarian dish but I added some chorizo to the equation. And since I like to spice things up, I also added some poblanos. While poblanos aren’t typically that hot, they do add a little bit of gusto. Traditionally huevos rancheros doesn’t contain any cheese either, but CHEEEEEESSSEEE. It’s pretty much a necessity….right!?!? So I incorporated some goat cheese.
And let me tell ya. The combination of chorizo, poblanos, and goat cheese is AMAZING! *pats own back* It’s creamy, a tad bit spicy, and downright dreamy. Really guys. You. have. to. try. it.
Of course, I had to integrate some salsa verdé into this recipe. Are you tired of salsa verdé yet? As you might have guessed I am not. Sorry, not sorry. A few days ago I shared my recipe for roasted salsa verde which works perfectly for this recipe (plus it adds some additional heat!).
To bring it all together this dish is topped off with oven-fried eggs. Huevos rancheros translates to “ranch eggs”, so you gotta have the eggs. Plus sans eggs, this dish wouldn’t really pass for breakfast.
- Cacique chorizo: There are two varieties of chorizo. The first is the Mexican variety; it is rich and uncooked. The second variety is Spanish, which is cured and does not require cooking. For this recipe I used Mexican chorizo, specifically the Cacique brand. There are two types: beef or pork. Either one is fine.
- White onion: Or yellow.
- Poblano peppers: Go ahead and remove the membranes and seeds.
- Goat cheese
- Soft corn tortillas: White or yellow.
- Salsa verde: You may use store-bought or prepare your own. Keep in mind that the spice level of this dish is highly dependent on how spicy the salsa verde is.
- Eggs: I found six eggs to be perfect. That’s one egg per serving. Feel free to add more if you wish.
- Black pepper: To season the eggs.
- Toppings: There are so many delicious options for toppings including but not limited to: pico de gallo, sliced jalapenos, green onions, salsa, hot sauce, sour cream, guacamole or sliced avocado, and cilantro.
How do you make huevos rancheros breakfast casserole? ( + tips)
Preheat your oven to 375 degrees.
Add the chorizo, breaking it apart with a spatula, to a skillet over medium-high heat. You’ll notice the chorizo contains a lot of liquid fat. Don’t be alarmed some of this will cook off. Add the white onion, poblano, and garlic and cook for five minutes stirring as needed to avoid burning.
Add in 3/4 (6 ounces) of the goat cheese.
Stir until melted and fully incorporated, then remove from heat.
Spread six corn tortillas across the bottom of a 9″x13″ baking dish followed by the chorizo mixture.
Layer with the remaining six corn tortillas, then the salsa verdé and crumble with the remaining 1/4 (2 ounces) goat cheese over the top of the casserole.
Next crack six eggs atop the casserole and sprinkle with black pepper.
Bake for 20-25 minutes or until the eggs are set and yolks are still slightly runny. Remove from the oven and rest for five minutes. Serve warm with your choice of toppings.
Leftovers should be covered and refrigerated. They will keep for up to five days.
More breakfast/brunch recipes featuring Mexican flavors:
- Chorizo Sweet Potato Hash: This flavorful chorizo sweet potato hash with eggs is a warm and hearty breakfast dish that is simple to prepare in just one skillet and naturally gluten-free.
- Bacon, Egg, and Cheese Bagel w/ Cholula Hollandaise: The ultimate breakfast sandwich, this hearty bacon, egg, and cheese bagel finished off with a rich and creamy Cholula hollandaise sauce is STACKED.
- 2 10 ounce tubes of Cacique chorizo (beef or pork)
- 1 medium white onion, chopped
- 2 large poblano peppers, chopped
- 4 cloves of galic, minced
- 8 ounces goat cheese, divided
- 12 corn tortillas
- 2 cups salsa verdé (see notes for my recipe)
- 6 eggs
- Black Pepper
- Your choice of toppings: Pico de gallo, sliced jalapenos, green onions, salsa, hot sauce, sour cream, guacamole, cilantro.
- Preheat oven to 375 degrees.
- Add the chorizo, breaking it apart with a spatula, white onion, poblano pepper, and garlic to a skillet over medium-high heat. Cook for five minutes stirring as needed to avoid burning.
- Add in 3/4 (6 ounces) of the goat cheese. Stir until melted and fully incorporated. Remove from heat.
- In a 9"x13" baking dish layer six tortillas followed by the chorizo mixture, the remaining tortillas, and salsa verdé.
- Crumble the remaining 1/2 (2 ounces) of goat cheese on top.
- Crack the eggs atop the casserole and sprinkle with black pepper.
- Bake for 20-25 minutes or until eggs are set and yolks are still slightly runny.
- Remove from oven and rest for five minutes. Top with your choice of toppings and serve warm.
Storage: Leftovers should be covered and refrigerated. Will keep for up to five days.
Roasted Salsa Verdé
- 1 pound tomatillos, husked and rinsed
- 1 jalapeno pepper
- 1 poblano pepper
- 1 Serrano pepper
- 1/4 cup cilantro leaves
- 2 cloves garlic
- 1 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/2 cup diced white onion
- Water to thin
- Preheat broiler to high heat.
- Place tomatillos, jalapeno, poblano, and Serrano on a large baking sheet.
- Broil for 10 minutes, flipping the peppers at the midway point. Remove from oven.
- Remove the stems from the peppers.
- Transfer the peppers and tomatillos to a blender.
- Add cilantro, garlic, red pepper flakes, and salt.
- Pulse until smooth.
- Transfer to a medium bowl or jar. Stir in white onion and water one tablespoon at a time until thinned to desired consistency.
Storage: Refrigerate in an airtight container for up to one week.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 770Total Fat: 52gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 288mgSodium: 2042mgCarbohydrates: 34gFiber: 6gSugar: 6gProtein: 41g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc
If you make this huevos rancheros breakfast casserole I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light and happy cooking ya’ll ♥