Huevos Rancheros Brunch Casserole with Ham and Cheese
Description
This casserole layers corn tortillas, black beans, ham, cheese, and eggs for a delicious brunch inspired by huevos rancheros.
Ingredients
•
3 tablespoons canola oil, divided
•
6 (6 inch) corn tortillas
•
1 (8 ounce) pre-cooked ham steak, diced
•
1/2 cup diced yellow onion
•
3/4 teaspoon kosher salt, divided
•
1 (14 ounce) can black beans, drained and rinsed
•
1 (4 ounce) can diced green chile peppers
•
cooking spray
•
1 cup shredded Monterey Jack cheese
•
1 3/4 cups pico de gallo
•
6 large eggs
•
1/4 teaspoon ground black pepper
•
1 medium avocado, diced
•
2 tablespoons chopped fresh cilantro
Directions
1
Preheat the oven to 375 degrees F (190 degrees C).
2
Heat 1 1/2 tablespoons oil in a large skillet over medium heat. Fry tortillas, one at a time, until golden and lightly crisp, about 30 seconds per side. Drain on paper towels and set aside.
3
Add ham to the skillet and cook until lightly browned, about 1 minute. Transfer ham with a slotted spoon to a paper towel-lined plate to drain; set aside.
4
Heat remaining 1 1/2 tablespoons oil in the skillet. Add onion and 1/2 teaspoon salt; cook, stirring often, until onion is translucent. Add beans and green chiles; cook, stirring and partially mashing, for 1 minute. Remove from heat.
5
Spray a 9x13-inch baking dish liberally with cooking spray. Place tortillas in a single layer on the bottom. Sprinkle ham and cheese over the tortillas. Top evenly with the black bean mixture and pico de gallo. Form 6 shallow wells in the pico layer; crack an egg into each well.
6
Bake in the preheated oven until egg whites are just set and yolks are runny, about 20 minutes. Sprinkle with pepper and remaining 1/4 teaspoon salt. Top with avocado and cilantro.