There are few breakfast dishes that are luxurious enough to serve for dinner, but this outstanding recipe for huevos rancheros casserole most certainly fits into this category. This decadent breakfast meal contains some of the most incredible ingredients available: spicy chorizo sausage, creamy fresh avocado and silky baked breakfast eggs, all cooked to perfection in the comfort of your casserole dish. This dreamy casserole is created from delicately layered soft tortillas, chorizo, salsa, jalapeno and cheddar cheese and finished off with beautiful sunny-side-up eggs.
Our favorite way to enjoy this delectable meal is with a side of freshly chopped avocado, livened up with a squeeze of lime juice and emboldened by some picked cilantro. This inspired breakfast can easily be served as a whimsical family dinner, and it works beautifully when paired with a fresh and easy corn and black bean salsa or a cool winter slaw. However and whenever you choose to enjoy this dish, this meal is not to be missed.
Huevos Rancheros Casserole
1 pound Mexican chorizo (or spicy pork sausage)
8 soft flour or corn tortillas
10 ounces (283 grams) cheddar cheese, grated
2 cups (450 grams) salsa
1 tablespoon taco seasoning
1 jalapeno, finely diced
1 avocado, chopped (optional)
1/2 bunch cilantro, chopped (optional)
2 tablespoons butter
1 lime, cut into wedges
1/2 teaspoon black pepper
Preheat the oven to 400 degrees Fahrenheit (205 degrees Celsius). Remove chorizo from casing if needed. Heat 1 tablespoon of the butter over medium heat in a frying pan and quickly fry the chorizo. Once crispy, remove from heat and set aside.
Use the other tablespoon of butter to grease the bottom of a 3-quart casserole dish. Once greased, place the soft tortillas into the bottom of the dish, creating an even coat (these can overlap a bit).
Spoon the salsa over the tortillas, add the jalapenos and sprinkle a handful of cilantro leaves along with half of the taco seasoning. Place the sliced chorizo in an even layer and sprinkle the cheese on top.
Crack the eggs over the grated cheese and spread them out as evenly as possible. Sprinkle the remaining taco seasoning and black pepper over the cracked eggs and place the casserole into the oven, uncovered, for 15 to 20 minutes, or until the eggs are cooked to your taste.
Squeeze the lime wedges over the chopped avocado and serve on the side of the casserole along with some fresh cilantro leaves.
Pro tip: To cool off the dish, serve with a spoonful of sour cream or creme fraiche. This adds another level of richness and helps balance out the spice of the chorizo.