Huevos Rancheros Brunch Casserole with Ham and Cheese is a delightful fusion of traditional Mexican flavors and comforting brunch elements. This hearty casserole combines layers of corn tortillas, black beans, savory ham, melted cheese, and eggs, all baked to perfection. It’s an excellent choice for family gatherings or weekend brunches.
Ingredients:
- 3 tablespoons canola oil, divided
- 6 (6-inch) corn tortillas
- 1 (8-ounce) pre-cooked ham steak, diced
- ½ cup diced yellow onion
- ¾ teaspoon kosher salt, divided
- 1 (14-ounce) can black beans, drained and rinsed
- 1 (4-ounce) can diced green chile peppers
- Cooking spray
- 1 cup shredded Monterey Jack cheese
- 1¾ cups pico de gallo
- 6 large eggs
- ¼ teaspoon ground black pepper
- 1 medium avocado, diced
- 2 tablespoons chopped fresh cilantro
Instructions:
- Prepare the Tortillas:
- In a skillet over medium heat, heat 1½ tablespoons of canola oil.
- Fry the corn tortillas one at a time until lightly crispy but still pliable, about 30 seconds per side.
- Drain on paper towels and set aside.
- Sauté Ham and Onions:
- In the same skillet, add the remaining 1½ tablespoons of canola oil.
- Sauté the diced ham and yellow onion over medium heat until the onions become translucent, approximately 3-4 minutes.
- Assemble the Casserole:
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish with cooking spray.
- Spread 1 cup of pico de gallo evenly at the bottom of the prepared baking dish.
- Arrange 3 fried tortillas over the pico de gallo, overlapping them as necessary.
- Evenly distribute the sautéed ham and onion mixture over the tortillas.
- Sprinkle 1 cup of shredded Monterey Jack cheese over the ham and onions.
- Layer the remaining 3 tortillas on top, followed by the black beans, diced green chile peppers, and the remaining ½ teaspoon of kosher salt.
- Pour the remaining ¾ cup of pico de gallo over the beans and peppers, spreading it evenly.
- Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the pico de gallo.
- Add the Eggs:
- Using the back of a spoon, create 6 evenly spaced wells in the casserole.
- Crack one egg into each well.
- Season the eggs with ground black pepper and the remaining ¼ teaspoon of kosher salt.
- Bake:
- Place the casserole in the preheated oven and bake for 20-25 minutes, or until the egg whites are set but the yolks remain runny.
- For fully set yolks, bake an additional 5-7 minutes.
- Garnish and Serve:
- Remove the casserole from the oven and let it cool for a few minutes.
- Top with diced avocado and chopped fresh cilantro before serving.
Variations and Tips:
- Cheese Options: While Monterey Jack provides a mild flavor, you can substitute it with cheddar or a Mexican cheese blend for a sharper taste.
- Spice Level: Adjust the heat by adding diced jalapeños to the pico de gallo or incorporating spicy chorizo in place of ham.
- Make-Ahead: Assemble the casserole up to the baking step, cover, and refrigerate overnight. Bake as directed the next day.
- Serving Suggestions: Serve with a side of sour cream, guacamole, or a simple green salad to balance the richness of the casserole.
This Huevos Rancheros Brunch Casserole with Ham and Cheese offers a satisfying blend of textures and flavors, making it a standout choice for any brunch or breakfast gathering. Its versatility allows for numerous adaptations to suit various tastes and dietary preferences.
