A delightfully easy and delicious layered Breakfast Casserole with all the flavor of Mexico! Not just a fantastic breakfast or brunch dish, this dish is loaded with enough protein to make it a great meal for dinner as well!
Breakfast Casseroles are one of those dishes that work perfectly during the busy Holidays!
Generally speaking, they can be made ahead of time, reheat beautifully, and insure that the entire family has a nutritious, and filling, start to their day.
Usually packed with protein…Breakfast Casseroles will hold everyone over until the main event! (Whooo-Hooo for Mom, aka The Chef! You get a ten minute rest period! Go Wild!)
I’ve always gone with my standard Breakfast Casserole . Made with hash browns, sausage, eggs, and cheese. It’s good and everyone loves it…but I wanted a new Casserole for the Holidays this year! One with a little more pep!
This Ranchero Egg Bake,from my copy of “Favorite Brand Name Recipes” cookbook, is made with pork sausage seasoned with taco seasoning, diced green chilies, black beans, shredded cheddar cheese, TEN whole eggs, Salsa and Yellow Corn Taco Shells! It’s all about the Flavor baby!
The Ingredients You’ll Need to Make Ranchero Egg Casserole
- 1 pound ground pork sausage – I used Jimmy Dean Original Breakfast Sausage Chub. Any breakfast sausage would work with the exception of one with Maple or Sage.
- 1 can (4 ounces) diced green Chiles. Any brand will work.
- ½ C water
- 1 packet (1.25 ounces) Taco Seasoning Mix
- 1 package (12-count) Yellow Corn Taco Shells, divided – You’ll want the shells broken into large pieces. 10 are used for the base of the casserole and 2 for garnishing the dish. Taco shells are used because of their thinness.
- 1 can (15 ounces) Black Beans, rinsed, drained. You can substitute Pinto Beans if you prefer.
- 2 Cups (8 ounces) shredded Cheddar or taco cheese
- 10 Eggs, lightly beaten
- 1 C Salsa, any variety, I used Pace Picante, I also LOVE a Salsa Verde with this recipe!
- 1 C milk
How To Make Breakfast Ranchero Egg Bake Casserole
Preheat oven to 350°F
In a large skillet, over medium heat, brown sausage, stirring to separate meat as it cooks. (Yes! I got new cookware! I’m over the moon giddy about it too!)
Add chilies, water, and seasoning. Stir to combine. Remove from heat and set aside.
Layering Egg Bake Casserole
Crush 10 taco shells coarsely and spread evenly on bottom of 13 x 9 – inch casserole dish. I got a little crazy with my crushing! You actually want your chips larger than in the photo below. (I must have had some unresolved anger issues? Sheesh!)
Next sprinkle the black beans evenly over taco shells. If you are not a fan of black beans, you can use Pinto beans in place of the black beans. DO NOT use refried beans as they will not work in this dish!
Spread the meat mixture evenly on top of the black beans.
Sprinkle cheese evenly over meat. Yep! You read that right. The cheese goes underneath the egg mixture! I thought it was a little strange too…but it WORKS!
TIP: Do you like spicy? You could use Pepper Jack in place of cheddar or taco cheese!
In a medium bowl combine lightly beaten eggs, salsa, and milk with wire whisk. Pour over casserole ingredients. I used a spatula to spread the egg mixture, but it isn’t necessary.
Crush remaining 2 taco shells; sprinkle evenly over casserole.
Baking and Serving Ranchero Casserole
Bake for 45 minutes in preheated 350° oven.
Remove from oven and cool for 5-10 minutes before cutting into squares and serving.
Cut into 12 equal servings. Serve with Salsa, Sour Cream, and Avocado Slices if desired.
This casserole is reminiscent of Tamales! I love the depth of flavor and texture in this dish. The various layers and how they combine make the perfect morning meal! Not just for the Holidays, but any day!
If you’re looking for a great new Breakfast or Brunch dish…this is for you! My family absolutely loves this for breakfast or dinner. It’s so filling and tasty! You’ll feel good about serving this dish to your Nest!
Questions Asked and Answered
- Can this casserole be made ahead of time? Yes, with one exception … I would wait to add the egg mixture and the chips that go on top, until right before baking. Otherwise the chips, beans, meat, and cheese can all be layered and covered with cling wrap until ready to bake. Remove from refrigerator 30 minutes prior to baking to bring dish to room temp.
- Can I use an egg substitute in place of the eggs? Yes! You’ll just need to make sure it is equal to the amount of eggs used in this recipe.
- Can I substitute Pinto Beans for the Black Beans? Yes! Just be sure to rinse and drain them before adding them to the casserole.
- Do I have to use Salsa with the eggs? No! I recommend using some sort of Salsa though. It truly adds flavor to this recipe! Salsa Verde would be an AWESOME substitution in this dish!
- Does this recipe reheat well? It does! It reheats beautifully!! 1 minute and 30 seconds per serving on high in your microwave will result in a pipping hot serving!
- How many does this recipe serve? It serves 12.
- Does this recipe freeze well?No. Sorry, it doesn’t! I do not recommend freezing this dish. Due to the fresh eggs in this dish and the crispy tortillas I would steer clear of the freezer on this one.
Other Favorite Breakfast Recipes
- Fried Pumpkin Spice Donuts
- Loaded Grilled Hashbrown Omelet
- Country Skillet Breakfast Scramble
- Easy Naan Breakfast Pizza’s
- Blueberry French Toast Bake
- Easy Sausage and Gravy Biscuits from Allrecipes.com
I’m super excited to have a new Brunch Casserole Recipe that I love for this upcoming Holiday Season! I hope your family will enjoy this new dish as much as mine does!
Thanks for stopping by today! I hope you’ll come back soon!
- 1 pound ground pork sausage
- 1 can (4 ounces) Diced Green Chiles
- 1/2 cup water
- 1 packet (12.5 ounces) Taco Seasoning Mix
- 1 package (12 count) Yellow Corn Taco Shells, divided (10 and 2)
- 1 can (15 ounces) Black Beans, rinsed, drained
- 2 cups (8 ounces) shredded Cheddar or taco cheese
- 10 large eggs, lightly beaten
- 1 Cup Salsa, any variety
- 1 Cup Milk
- Preheat oven to 350°
- Brown sausage in large skillet over medium heat, stirring to separate meat as it cooks. Add chilies, water, and seasoning mix. Set aside.
- Crush 10 taco shells coarsely; spread on bottom of 13 x 9-inch casserole pan. Sprinkle beans evenly over taco shells. Spread meat mixture evenly on top. Sprinkle cheese evenly over meat.
- Combine eggs, salsa and milk in medium mixing bowl. Pour over casserole ingredients. Crush remaining 2 taco shells; sprinkle evenly over casserole, Bake 45 minutes.
- Remove from oven and allow to set for 5-10 minutes before cutting and serving.
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Amount Per Serving: Calories: 261Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 196mgSodium: 678mgCarbohydrates: 11gFiber: 2gSugar: 5gProtein: 16g