Ranch Eggs Casserole
A delightful and hearty dish perfect for breakfast, brunch, or casual dinner, featuring creamy cheese, savory beans, and crispy tostadas.
Ingredients
For the Casserole Base
- 3 cups zesty salsa Rich with tomatoes and spices.
- 2 teaspoons reduced-sodium taco seasoning For taco flavor without the extra salt.
- 14 pieces corn tostadas Crispy for texture.
- 1 can pinto beans (15-ounce), drained and rinsed Adds a hearty, protein-rich element.
- 1 cup chopped scallions Offers a fresh, aromatic touch.
- 8 ounces pre-shredded Mexican cheese blend Melts into a gooey layer.
- 6 large eggs The base that binds flavors.
- ¼ teaspoon kosher salt Enhances flavor.
- ¼ teaspoon black pepper Adds subtle heat.
Optional Toppings
- 1 cup chopped avocado For a fresh contrast.
- 1 cup fresh cilantro leaves For garnish.
Instructions
Preparation
- Combine the zesty salsa with the reduced-sodium taco seasoning in a medium bowl.
- Pour one cup of the salsa mixture into the bottom of a baking dish.
- Arrange the corn tostadas over the salsa base.
- Sprinkle the rinsed pinto beans and chopped scallions on top of the tostadas.
- Sprinkle the Mexican cheese blend over the beans and scallions.
- In a separate bowl, whisk the eggs, kosher salt, and black pepper until frothy and pour evenly over the dish.
- Spread the remaining salsa mixture on top of the egg layer.
- Preheat the oven to 350°F (175°C) and bake for 30-35 minutes until the cheese is bubbling and golden.
- Once baked, allow to cool slightly before slicing.
- Serve warm, garnished with chopped avocado and fresh cilantro.
Notes
Tips: Use fresh ingredients and take time in layering for the best results. Adjust spices to taste. Store leftovers in an airtight container for up to three days.