Breakfast isn’t just for the morning anymore, especially when it is as tasty and easy as this recipe!
Huevos Rancheros is a classic Mexican dish served for breakfast that shows off everything wonderful about eggs. Traditionally, it is constructed on top of a crispy tortilla with a layer of salsa and the topped with a perfectly fried egg so that the golden yoke spills out over everything like a perfect sauce to bring all the flavors together. Refinery 29’s recipe is a great example of this classic and simple breakfast meal. I love the made-from-scratch salsa with fresh roasted tomatoes, chiles, and onions. Other versions of the classic huevos rancheros add spicy chorizo, chopped fresh kale, home made hash brown potatoes, and refried beans. The number of adaptations for huevos rancheros are endless!
I want to make this as a casserole in my camp Dutch oven because I don’t want to take the time to construct each serving individually and because Mark Wilkerson, a Dutch oven friend on Facebook, shared his recipe. I found several different versions of huevos rancheros as a casserole that offered plenty of inspiration. Most recipes use a can of red chile enchilada sauce, like this one from The Vintage Mixer, but Alaska From Scratch has a home made recipe that sounds yummy. The Fitchen’s healthier recipe uses a rice instead of tortillas and tops it off with goat cheese. I also learned what the difference is between salsa and ranchero sauce thanks to Jack Fisher‘s post and recipe on the Big Oven.
Here is my version of huevos rancheros that uses 505 Southwestern’s Green Chile Sauce. I chose this sauce because the list of ingredients doesn’t have any modified food starch, hydrolyzed corn protein, corn syrup, and caramel color like canned enchilada sauce. Check out the all natural ingredients in this delicious sauce: Hatch Valley green chile pepper, tomatoes, water, rice flour, onion, salt, garlic powder, lime juice concentrate. I love it and it is perfect for this recipe of huevos rancheros!
Huevos Rancheros Casserole
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Layers of browned pork sausage, refried beans, crunchy tortilla chips, shredded cheese, and Hatch Green Chile sauce are topped by baked eggs, making this an easy and delicious meal that works for breakfast or dinner. Note: We made this recipe in a 12-inch camp Dutch oven, but I think it would be better if made in a larger oven, if you have one. If you use a larger oven, you will have room for more eggs, which are the star of the meal!
Layers of browned pork sausage, refried beans, crunchy tortilla chips, shredded cheese, and Hatch Green Chile sauce are topped by baked eggs, making this an easy and delicious meal that works for breakfast or dinner. Note: We made this recipe in a 12-inch camp Dutch oven, but I think it would be better if made in a larger oven, if you have one. If you use a larger oven, you will have room for more eggs, which are the star of the meal!
Brown sausage in a large camp Dutch oven. Add diced onions and stir until onions are clear. Stir in garlic and let cook for a minute. Remove from the oven and drain off fat and liquid. Set aside.
In a large bowl, mix together refried beans, drained pinto or black beans, and chipotle.
In a large camp Dutch oven, make a thick layer of tortilla chips. Spoon a third of the seasoned refried beans over the chips, using the back of a large spoon to distribute the beans into an even layer. Sprinkle a third of the shredded cheese on top of the refried beans.
Pour 2/3rds of a jar of green chile sauce on top of the cheese. Repeat two more times to make three layers of chips, refried beans, cheese, and green chile sauce.
Place the lid on the oven and bake at 350 until cheese is melted and sauce is bubbling, about 20 minutes.
Using the back of a large spoon, make an indentation into the sauce and then add an egg to each spot.
Cover and bake for 10 to 15 minutes until eggs are set and whites are not runny. Sprinkle ground black pepper across eggs.
Serve by scooping out one egg with a hearty portion of the sauce and refried beans. Garnish with avocado, sour cream, green onions, and radishes.
Breakfast isn’t just for the morning anymore, especially when it is as tasty and easy as this recipe!
Here is my version of huevos rancheros that uses 505 Southwestern’s Green Chile Sauce. I chose this sauce because the list of ingredients doesn’t have any modified food starch, hydrolyzed corn protein, corn syrup, and caramel color like canned enchilada sauce. Check out the all natural ingredients in this delicious sauce: Hatch Valley green chile pepper, tomatoes, water, rice flour, onion, salt, garlic powder, lime juice concentrate. I love it and it is perfect for this recipe of huevos rancheros!
