Ranch-Style Eggs Casserole
Ranch-Style Eggs Casserole is a flavorful dish that combines the heartiness of Mexican cuisine with breakfast staples, perfect for brunch or cozy dinners.
Ingredients
Base ingredients
- 3 cups salsa The foundation of flavor that adds a zesty kick.
- 2 teaspoons reduced-sodium taco seasoning Elevates the dish with bold spices and herbs.
- 14 pieces corn tostadas Provides a crunchy texture.
- 1 15-ounce can pinto beans Drained and rinsed, about 1½ cups, adds protein.
- 1 cup chopped scallions Enhances flavor with their fresh taste.
- 8 ounces pre-shredded Mexican cheese blend About 2 cups, creates a creamy layer.
- 6 large eggs Binds everything together.
- ¼ teaspoon kosher salt Essential seasoning.
- ¼ teaspoon black pepper Essential seasoning.
Optional toppings
- Chopped avocado Adds freshness.
- Fresh cilantro leaves Adds vibrant touch.
Instructions
Preparation
- In a medium bowl, combine the salsa and taco seasoning. Mix them well until thoroughly combined.
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- Spread 1 cup of the salsa mixture on the bottom of the greased baking dish.
- Take the corn tostadas and break them into pieces. Layer these pieces over the salsa.
- Distribute the pinto beans evenly over the tostadas.
- Sprinkle the chopped scallions over the beans.
- Generously sprinkle the shredded Mexican cheese blend over the mixture.
- In a separate bowl, whisk together the eggs, salt, and pepper until well blended.
- Pour the egg mixture over the layered ingredients.
Baking
- Bake the casserole in the preheated oven for 30-35 minutes, or until the eggs have set and the cheese has melted.
Serving
- Add your optional toppings like chopped avocado or fresh cilantro and serve warm.
Notes
Cheese Selection: Feel free to mix different cheeses like pepper jack or cheddar. Prepare layers the night before for convenience.