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Easy Huevos Rancheros Bake Recipe

This easy Huevos Rancheros Bake layers corn tostadas, warm refried beans, and two types of cheese with a rich red enchilada sauce. Topped with eggs baked to perfection, then garnished with fresh avocado, sour cream, cilantro, and jalapeño, it's a comforting and flavorful breakfast or brunch dish designed for sharing.
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Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 6 people
Calories 6824.3 kcal

Equipment

  • 1 Baking Dish 9x13 inch recommended
  • 1 Small Saucepan For warming refried beans
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Measuring Spoons and Cups

Ingredients
  

Main

  • 18 corn tostadas from 1 [12.3-oz.] pkg.
  • 2 8-oz. pkg. red enchilada sauce (such as Frontera)
  • 1 15-oz. can refried beans, warmed
  • 8 ounces Colby Jack cheese shredded (about 2 cups)
  • 4 ounces queso blanco crumbled (about 1 cup)
  • 1 1/2 teaspoon olive oil
  • 6 large eggs at room temperature
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 medium avocado diced (1 1/2 cups)
  • 1/2 cup sour cream
  • 1/4 cup packed fresh cilantro leaves chopped
  • 1 medium jalapeño chile seeded and finely chopped (1 1/2 tsp.)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Warm the refried beans in a small saucepan over low heat or in the microwave until spreadable.
  • Lightly grease a 9x13-inch baking dish. Spread a thin, even layer of red enchilada sauce across the bottom.
  • Arrange half of the corn tostadas evenly over the sauce, breaking them as needed to fit the dish.
  • Spread the warm refried beans over the tostadas, followed by half of the shredded Colby Jack cheese and half of the crumbled queso blanco.
  • Repeat the layering with the remaining tostadas, enchilada sauce, and cheeses, reserving a small amount of cheese if desired for the final topping.
  • Bake for 15-20 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
  • Carefully remove the dish from the oven. Crack the 6 large eggs evenly over the top of the hot bake. Sprinkle with kosher salt and black pepper.
  • Return to the oven and bake for another 8-12 minutes, or until the egg whites are set and the yolks reach your desired doneness.
  • Garnish immediately with diced avocado, a dollop of sour cream, chopped fresh cilantro, and finely chopped jalapeño. Serve warm.

Notes

To prevent the tostadas from becoming overly soggy, ensure your enchilada sauce is adequately thick; you can also briefly crisp the tostadas in a dry skillet before assembling. For perfectly cooked eggs with runny yolks, carefully crack them directly onto the warm bake and monitor closely during the final minutes. Using room-temperature eggs helps them cook more evenly and prevents cracking from thermal shock. Enhance the freshness by adding a squeeze of lime juice over the avocado and a pinch of flaky sea salt on the eggs just before serving for brightness and texture.