E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Huevos Rancheros Breakfast Casserole Lodge Cast Iron | October 13, 2020 Never again will you worry about what breakfast to make when company comes to town when you have this recipe in your back pocket. As a twist on traditional huevos rancheros, this recipe perfectly blends flavors and textures in casserole form, giving you enough food to feed a crowd. Level Beginner Prep Time 15 minutes Cook Time 30 minutes Serves 6-8 Cook it With Our Cast Iron Casserole Ingredients Sauce 6 roma tomatoes, cored and quartered 1 serrano chili or jalapeno (remove seeds and ribs for milder sauce) 1 white onion, chopped ¼ cup cilantro, chopped 4 cloves garlic, chopped 3 tablespoons water 2 teaspoons cumin 1 teaspoon ground thyme 1 teaspoon oregano 1 teaspoon salt Casserole 12 small, 6-inch tortillas 1½ tablespoons canola oil 2 cups monterey jack cheese, shredded 1 can refried black beans 6 eggs Garnish cilantro 1 sliced avocado red pepper flakes Directions Preheat oven to 425 degrees F. Blend sauce ingredients until smooth. Add oil to the 9 x 13 Casserole and heat for 5-7 minutes. Remove the casserole from the oven and add 6 tortillas in a single layer to the bottom of the skillet. (It’s alright if they overlap.) Place the pan back in oven for 3-5 min. Remove from oven and spoon half the sauce over the tortillas and cover with a layer of cheese. Spread 1 can of refried beans and another layer of cheese. Finish with 6 remaining tortillas and the rest of the sauce. Sprinkle with cheese. Bake for 12-15 minutes. Remove from oven and add 6 eggs. Bake for another 10 minutes or until the whites are set. Divide sliced avocado over the top of the dish (avoiding the egg yolks), season with salt and pepper. Garnish with chopped cilantro. Pro tips: Dress it up with 1 pound of crumbled chorizo or bacon. Slice two additional tortillas into thin strips. Preheat a skillet over medium heat for 5 minutes with ¼ cup canola oil. Fry tortillas until golden brown. Drain on paper towels and add to the top of the casserole. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Grilled Lamb Chops With Garlic and Rosemary View recipe Chicken Bacon Ranch Pizza View recipe Winter Squash and Apple Ratatouille View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Huevos Rancheros Breakfast Casserole Lodge Cast Iron | October 13, 2020 Never again will you worry about what breakfast to make when company comes to town when you have this recipe in your back pocket. As a twist on traditional huevos rancheros, this recipe perfectly blends flavors and textures in casserole form, giving you enough food to feed a crowd. Level Beginner Prep Time 15 minutes Cook Time 30 minutes Serves 6-8 Cook it With Our Cast Iron Casserole Ingredients Sauce 6 roma tomatoes, cored and quartered 1 serrano chili or jalapeno (remove seeds and ribs for milder sauce) 1 white onion, chopped ¼ cup cilantro, chopped 4 cloves garlic, chopped 3 tablespoons water 2 teaspoons cumin 1 teaspoon ground thyme 1 teaspoon oregano 1 teaspoon salt Casserole 12 small, 6-inch tortillas 1½ tablespoons canola oil 2 cups monterey jack cheese, shredded 1 can refried black beans 6 eggs Garnish cilantro 1 sliced avocado red pepper flakes Directions Preheat oven to 425 degrees F. Blend sauce ingredients until smooth. Add oil to the 9 x 13 Casserole and heat for 5-7 minutes. Remove the casserole from the oven and add 6 tortillas in a single layer to the bottom of the skillet. (It’s alright if they overlap.) Place the pan back in oven for 3-5 min. Remove from oven and spoon half the sauce over the tortillas and cover with a layer of cheese. Spread 1 can of refried beans and another layer of cheese. Finish with 6 remaining tortillas and the rest of the sauce. Sprinkle with cheese. Bake for 12-15 minutes. Remove from oven and add 6 eggs. Bake for another 10 minutes or until the whites are set. Divide sliced avocado over the top of the dish (avoiding the egg yolks), season with salt and pepper. Garnish with chopped cilantro. Pro tips: Dress it up with 1 pound of crumbled chorizo or bacon. Slice two additional tortillas into thin strips. Preheat a skillet over medium heat for 5 minutes with ¼ cup canola oil. Fry tortillas until golden brown. Drain on paper towels and add to the top of the casserole. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Grilled Lamb Chops With Garlic and Rosemary View recipe Chicken Bacon Ranch Pizza View recipe Winter Squash and Apple Ratatouille View recipe
