Introduction
Huevos Rancheros is a beloved traditional Mexican breakfast dish that is as flavorful as it is satisfying. The recipe featured on Allrecipes for Huevos Rancheros Brunch Casserole with Ham and Cheese is a delightful twist on the classic, combining the best elements of the dish with hearty additions like ham and cheese to create a brunch casserole that is perfect for feeding a crowd. In this article, we’ll take an in-depth look at this recipe, including the detailed ingredients, preparation steps, cooking techniques, and tips for making the perfect dish. Whether you’re cooking for a family gathering or just wanting to enjoy a delectable breakfast, this casserole has everything you need.
Detailed Ingredients
To make the Huevos Rancheros Brunch Casserole with Ham and Cheese, you will need the following ingredients:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 bell pepper, chopped
- 1 jalapeno pepper, seeded and minced
- 3 cloves garlic, minced
- 1 pound cooked ham, diced
- 8 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups shredded cheddar cheese
- 1 cup salsa
- 8 small (6-inch) corn tortillas, torn into pieces
- 1/4 cup chopped fresh cilantro
Prep Time, Cook Time, Total Time, Yield
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
Detailed Directions and Instructions
Step 1: Prepare the Vegetables
Begin by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius). In a large skillet over medium heat, heat the olive oil. Add the chopped onion, bell pepper, and minced jalapeno pepper to the skillet. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant. Remove the skillet from the heat.
Step 2: Combine the Ingredients
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Stir in the diced ham, cooked vegetable mixture, and half of the shredded cheddar cheese.
Step 3: Layer the Casserole
In a 9×13-inch baking dish, spread a thin layer of salsa over the bottom. Scatter half of the torn corn tortillas over the salsa, then pour half of the egg mixture over the tortillas. Repeat the layers: another layer of salsa, remaining tortillas, and the rest of the egg mixture. Finally, sprinkle the remaining shredded cheddar cheese evenly over the top of the casserole.
Step 4: Bake the Casserole
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the eggs are fully cooked. Remove the casserole from the oven and let it cool for a few minutes.
Step 5: Garnish and Serve
Before serving, sprinkle the chopped fresh cilantro over the top of the casserole. Cut into squares and serve with extra salsa on the side if desired.
Notes
Feel free to adjust the level of spiciness to your preference. For a milder casserole, omit the jalapeno pepper. For a spicier version, consider adding additional jalapenos or a splash of hot sauce to the egg mixture. This casserole can also be prepared ahead of time. Simply assemble the casserole and refrigerate overnight, then bake it in the morning for a quick and easy brunch option.
Cook Techniques
Sautéing the Vegetables
When sautéing the vegetables, make sure to cook them until they are softened and slightly caramelized. This brings out their natural sweetness and enhances the overall flavor of the casserole.
Layering the Casserole
The layering technique is crucial to ensuring that each