Easy Huevos Rancheros Bake Recipe


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.

Huevos Rancheros Bake
Photo: Antonis Achilleo; Prop Styling: Christine Keely; Food Styling: Tina Bell Stamos
Active Time:
20 mins
Total Time:
45 mins
6 serves


  • 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.)


  1. 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.

  2. 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.

  3. Arrange cooked eggs on baked tostada mixture. Sprinkle with salt and pepper. Top with avocado, sour cream, cilantro, and jalapeño.

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