Huevos Rancheros is a traditional Texmex dish that’s usually served for breakfast or brunch… or maybe even lunch. It’s a little bit like a breakfast taco in that it involves tortillas and eggs, but it also usually has ranchero sauce and beans too. This morning I decided to make it into a casserole instead, and let me just say… it was the right decision!

This breakfast casserole takes the breakfast or brunch game to the next level. Plus, if you make the sauce ahead of time, like I did, it’s super quick and easy to toss the casserole together. The ranchero sauce, while it’s homemade, is really easy to make too and only takes ten minutes to cook up.

I made this casserole just a little more health conscious with using black beans instead of standard pintos. I also used sprouted corn tortillas and a reduced fat cheese. And in the end? Let me just say that the portion size you get for this casserole is amazing! You get a lot of bang for your buck here with this breakfast and it’s really hearty and filling to boot.

There really isn’t anything I would change about this dish the next time I make it. Other than a drizzle of hot sauce on the top maybe!

Step-by-Step Photos: