Food and Recipes Breakfast Easy Huevos Rancheros Bake Recipe 3.5 (2) 2 Reviews You and your brunch crowd will love digging into the cheesy, spicy layers of this egg-topped casserole. Unlike tortillas, crisp corn tostadas will soften during baking but still maintain a good texture. You'll find them at the supermarket near the tortillas. The eggs are cooked in a separate skillet at the end of the casserole cook time; slide them on top of the cooked casserole before topping with avocado, sour cream, cilantro, and jalapeño. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on March 8, 2019 Print Rate It Share Share Tweet Pin Email Photo: Antonis Achilleo; Prop Styling: Christine Keely; Food Styling: Tina Bell Stamos Active Time: 20 mins Total Time: 45 mins Yield: 6 serves Ingredients 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.) Directions Preheat oven to 375°F. Arrange 6 of the tostadas evenly in a large cast-iron skillet, breaking into pieces as needed to cover bottom of skillet. Top evenly with 2⁄3 cup of the enchilada sauce, 1⁄2 cup of the beans, 2⁄3 cup of the Colby Jack cheese, and 1⁄3 cup of the queso blanco. Repeat layers 2 times. Bake until mixture bubbles, 20 to 25 minutes. During final 5 minutes of baking, heat a large nonstick skillet over medium. Add oil; crack eggs into skillet. Cook until whites are set, 4 minutes. Arrange cooked eggs on baked tostada mixture. Sprinkle with salt and pepper. Top with avocado, sour cream, cilantro, and jalapeño. Rate it Print