Ranch-Style Eggs Casserole
A hearty and flavorful blend of corn tostadas, pinto beans, and cheese, topped with fluffy eggs, perfect for breakfast or brunch.
Ingredients
Main Ingredients
- 3 cups salsa Vibrant salsa for flavor.
- 2 teaspoons reduced-sodium taco seasoning Enhances southwestern flavor.
- 14 pieces corn tostadas Crunchy texture.
- 15 ounces canned pinto beans Drained and rinsed (about 1½ cups).
- 1 cup chopped scallions For freshness.
- 8 ounces pre-shredded Mexican cheese blend About 2 cups for gooey finish.
- 6 large eggs Main binding ingredient.
- ¼ teaspoon kosher salt For seasoning.
- ¼ teaspoon black pepper For seasoning.
Optional Toppings
- chopped avocado Optional topping.
- fresh cilantro leaves Optional topping.
Instructions
Preparation
- In a medium bowl, combine the salsa and taco seasoning. Mix well.
- Preheat your oven to 350°F (175°C).
- Grease a 9x13 inch baking dish and spread 1 cup of the salsa mixture evenly across the bottom.
Layering
- Break the corn tostadas into smaller pieces and layer them over the salsa.
- Distribute the creamy pinto beans evenly over the tostadas.
- Add the chopped scallions on top.
- Sprinkle the cheese blend generously over the layers.
Final Assembly
- In a separate bowl, whisk together the eggs, kosher salt, and black pepper until combined.
- Pour the egg mixture evenly over the layered ingredients in the baking dish.
Baking
- Place the baking dish in the oven and bake for about 30-35 minutes, or until the eggs are set and the cheese is melted.
- Once baked, top with chopped avocado and cilantro if desired.
- Serve warm and enjoy.
Notes
For extra flavor, add veggies such as diced bell peppers or spinach, and prepare the salsa mixture a day in advance. Leftovers can be reheated in the microwave or oven.