Ranch-Style Eggs Casserole
A delightful and hearty casserole featuring crispy tostadas, zesty salsa, creamy cheese, and protein-packed eggs, perfect for breakfast or brunch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 3 cups salsa
- 2 teaspoons reduced-sodium taco seasoning
- 14 corn tostadas
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 cup chopped scallions
- 8 ounces pre-shredded Mexican cheese blend
- 6 large eggs
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- Optional toppings: chopped avocado or fresh cilantro leaves
Instructions
- Preheat your oven to 350°F (175°C).
- Combine salsa with taco seasoning in a medium mixing bowl.
- Grease a 9×13 inch baking dish and pour 1 cup of the salsa mixture into the bottom.
- Break tostadas into smaller pieces and layer them over the salsa mixture.
- Add drained pinto beans evenly over the tostadas, followed by scallions.
- Sprinkle shredded cheese generously on top.
- Whisk eggs, salt, and pepper in another bowl and pour evenly over the layers.
- Bake for 30-35 minutes until eggs are set and cheese is melted and bubbly.
- Consider topping with avocado and cilantro before serving.
Notes
For added flavor, use homemade salsa or add diced jalapeños for heat. Resting the casserole before slicing helps it set.
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 210mg
Find it online: https://yummyfirst.com/ranch-style-eggs-casserole/