Huevos Rancheros Casserole

  • Yield 10 to 12 servings

"I've shared this recipe with rave reviews at Sunday brunches, church gathers, Christmas morning family brunches, and family reunions. I serve it with bacon or pork sausage and fruit."


2 cups shredded Monterey Jack
2 (4-ounce) cans chopped green chilies, undrained
1 cup shredded sharp Cheddar cheese
12 eggs
1 pint sour cream
1/2 teaspoon chili powder
1 teaspoon salt
1 cup salsa
1 (8-ounce) can tomato sauce
1 teaspoon chicken bouillon granules


  1. Preheat oven to 325F. Grease a 3-quart casserole dish or a 13-x 9-inch baking dish.
  2. To prepare casserole, sprinkle Monterey Jack in bottom of baking dish. Spoon chilies over Monterey Jack and top with Cheddar.
  3. Combine eggs, sour cream, chili powder and salt in a large bowl; whisk until foamy. Pour over cheese mixture. Bake, uncovered, 50 minutes, or until a knife inserted in the center comes out clean.
  4. To prepare sauce, heat salsa, tomato sauce and bouillon granules in a small saucepan over medium-high heat until thoroughly heated. Serve sauce along with casserole.

Recipe by Shirley Wieberg, Penn Valley, Calif.



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