Ranch-style Egg Casserole

Sharing is caring!

Ranch-style Egg Casserole

Ranch-style Egg Casserole is a delicious and satisfying dish that brings together a delightful fusion of flavors for breakfast, brunch, or even a dinner option. This vibrant and colorful casserole is not just a treat for the taste buds but also visually appealing with its layers of corn tostadas, pinto beans, fresh scallions, and gooey Mexican cheese, all bound together by fluffy eggs. In this article, we will walk you through a Step-by-Step Recipe that makes this delightful dish easy to create and enjoy.

Why You’ll Love This Recipe

This Ranch-style Egg Casserole is worth preparing for several reasons. First and foremost, it is incredibly easy to make, making it perfect for busy mornings or last-minute gatherings. The combination of hearty ingredients means that it is not only filling but also family-friendly, pleasing both kids and adults alike.

Imagine pulling a steaming casserole out of your oven, golden-brown and bubbling, just waiting to be sliced and served. The vibrant colors from the ingredients will not only brighten up your table but will also make your kitchen smell fantastic. Whether you’re hosting a brunch or simply looking for a comforting meal, this casserole checks all the boxes. Best of all, it’s customizable; you can tweak it to suit your tastes or use up leftover ingredients.

Ingredients

To create this scrumptious Ranch-style Egg Casserole, you’ll need the following ingredients:

• 3 cups salsa – Choose your favorite salsa for flavor, whether mild or spicy.
• 2 teaspoons reduced-sodium taco seasoning – For that extra kick!
• 14 corn tostadas – A crunchy base that holds everything together.
• 1 (15-ounce) can pinto beans, drained and rinsed – Adds protein and a creamy texture.
• 1 cup chopped scallions – Brightens up the flavors with a mild onion taste.
• 8 ounces pre-shredded Mexican cheese blend – Gooey goodness that everyone loves.
• 6 large eggs – The base of the casserole, creating a fluffy texture.
• ¼ teaspoon kosher salt – Enhances the flavors.
• ¼ teaspoon black pepper – Adds a touch of spice to balance the flavors.

Optional:

• Chopped avocado – A creamy and rich topping.
• Fresh cilantro leaves – Adds a pop of freshness and color.

Step-by-Step Directions

Creating your own Ranch-style Egg Casserole is a breeze when you follow these simple steps:

1. Prepare the Salsa Mixture: In a medium bowl, mix 3 cups of salsa with 2 teaspoons of reduced-sodium taco seasoning until well combined.

2. Spread the Salsa Mixture: Grease a baking dish and spread 1 cup of the salsa mixture at the bottom.

3. Layer the Tostadas: Break the corn tostadas into smaller pieces and layer them evenly over the salsa mixture.

4. Add the Beans and Scallions: Sprinkle the drained pinto beans evenly over the tostadas, followed by the chopped scallions for a burst of flavor.

5. Top with Cheese: Layer 8 ounces of the Mexican cheese blend generously over the beans and scallions.

6. Prepare the Egg Mixture: In a bowl, whisk together 6 large eggs, ¼ teaspoon of kosher salt, and ¼ teaspoon of black pepper. Pour this mixture evenly over the layered ingredients in the baking dish.

7. Bake the Casserole: Preheat your oven to 350°F (175°C) and bake for 30-35 minutes, or until the eggs are fully set and the top is golden brown.

8. Final Touches: Let the casserole cool slightly before adding optional toppings like chopped avocado and fresh cilantro leaves. Serve hot and enjoy!

Tips & Tricks

• Make it Your Own: Feel free to experiment with the ingredients—chopped bell peppers, black olives, or even jalapeños can add unique flavors.
• Prep Ahead: You can prepare the casserole the night before and refrigerate it. Just pop it in the oven in the morning for a hassle-free breakfast.
• Serving Size: This recipe is easily scalable—double or halve it depending on your needs.
• Test for Doneness: You can gently shake the baking dish; if the eggs don’t jiggle, it’s done!

Serving Suggestions & Pairings

Ranch-style Egg Casserole is a versatile dish. Pair it with a side of fresh fruit salad for a refreshing contrast or serve it alongside crispy bacon or sausage for those hearty breakfasts. It also goes well with a light mixed greens salad, drizzled with a simple vinaigrette. For an added kick, serve with additional salsa on the side.

Nutritional Information

This Ranch-style Egg Casserole is not only delicious but also packed with nutrients:

• Calories: Approximately 280 per serving (based on 8 servings)
• Protein: 14g
• Carbohydrates: 30g
• Fat: 12g
• Fiber: 6g

Keep in mind, nutritional values can vary based on specific brands and substitutions you may make.

Storing Tips & Variations

You can store any leftover Ranch-style Egg Casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. Alternatively, you can freeze the casserole; simply wrap individual portions tightly with plastic wrap and then place them in a freezer-safe bag for up to 2 months. When you’re ready to enjoy it, defrost overnight in the refrigerator before reheating.

For variations, consider swapping the pinto beans for black beans or kidney beans, and use different types of cheese like pepper jack for a spicy kick. You can even substitute the corn tostadas with whole wheat tortillas for a healthier touch!

Conclusion

Ranch-style Egg Casserole is a hearty, flavorful dish that promises to please everyone at the table. With its easy preparation and delicious layers of goodness, it’s perfect for weekday breakfasts or weekend gatherings. Don’t hesitate to try out this recipe and explore the versatility it offers; we’re sure it will become a new family favorite!

FAQs

1. Can I make Ranch-style Egg Casserole vegetarian?
   Absolutely! Just omit the pinto beans and add more vegetables like bell peppers or zucchini.

2. Can I use fresh eggs instead of large eggs?
   Yes, fresh eggs can be used. Just be aware that cooking times may vary slightly.

3. What can I use instead of salsa?
   For a different flavor, try using a prepared pico de gallo or even a homemade tomato sauce.

4. Is this casserole gluten-free?
   As long as you ensure your corn tostadas are gluten-free, this recipe can be gluten-free.

5. Can I serve Ranch-style Egg Casserole cold?
   While it’s best served warm, leftovers can be enjoyed cold as well, making it a convenient go-to for on-the-go breakfasts.

Ranch-style Egg Casserole

Print Recipe

Pin Recipe

A delicious and satisfying casserole layered with corn tostadas, pinto beans, scallions, cheese, and fluffy eggs, perfect for any meal.

• Author: catherine
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 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
• Chopped avocado (optional)
• Fresh cilantro leaves (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. In a medium bowl, mix 3 cups of salsa with 2 teaspoons of reduced-sodium taco seasoning until well combined.
2. Grease a baking dish and spread 1 cup of the salsa mixture at the bottom.
3. Break the corn tostadas into smaller pieces and layer them evenly over the salsa mixture.
4. Sprinkle the drained pinto beans evenly over the tostadas, followed by the chopped scallions.
5. Layer 8 ounces of the Mexican cheese blend generously over the beans and scallions.
6. In a bowl, whisk together 6 large eggs, ¼ teaspoon of kosher salt, and ¼ teaspoon of black pepper. Pour this mixture evenly over the layered ingredients in the baking dish.
7. Preheat your oven to 350°F (175°C) and bake for 30-35 minutes, or until the eggs are fully set and the top is golden brown.
8. Let the casserole cool slightly before adding optional toppings like chopped avocado and fresh cilantro leaves. Serve hot and enjoy!

Notes

Feel free to replace pinto beans with black beans or alter the toppings as desired.

Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 3g
• Sodium: 600mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 6g
• Protein: 14g
• Cholesterol: 180mg

Sharing is caring!