Ranch-Style Eggs Casserole
A delightful breakfast casserole combining crispy corn tostadas, pinto beans, fresh scallions, and a melty cheese layer, infused with Southwest flavors.
Ingredients
Casserole Base
- 3 cups salsa A vibrant mix that adds a tangy kick and moisture.
- 2 teaspoons reduced-sodium taco seasoning Authentic flavors without overwhelming saltiness.
- 14 corn tostadas Crispy rounds providing crunch.
- 1 can pinto beans, drained and rinsed (about 1½ cups) Nutritious legumes contributing protein and fiber.
- 1 cup chopped scallions Brightens the dish.
- 8 ounces pre-shredded Mexican cheese blend (about 2 cups) Melty goodness that binds ingredients.
- 6 large eggs Essential for holding the casserole together.
- ¼ teaspoon kosher salt Enhances flavors.
- ¼ teaspoon black pepper Adds warmth and spice.
Optional Toppings
- 1 chopped avocado For a fresh finish.
- 1 cup fresh cilantro leaves For a fresh finish.
Instructions
Preparation
- In a medium bowl, combine the salsa and taco seasoning, mixing until well blended.
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- Spread 1 cup of the salsa mixture evenly across the bottom of the dish.
- Break the tostadas into smaller pieces and layer them over the salsa.
- Distribute the drained and rinsed pinto beans over the tostadas, followed by the chopped scallions.
- Sprinkle the shredded cheese over all the ingredients.
- In a separate bowl, whisk together the eggs, kosher salt, and black pepper until well combined.
- Pour the egg mixture over the layered ingredients.
Baking
- Bake in the preheated oven for 30-35 minutes or until the eggs are set and the cheese is melted and golden.
- Top with optional chopped avocado and fresh cilantro if desired. Serve warm.
Notes
Consider adding diced bell peppers or jalapeños for extra flavor. For a lighter version, substitute whole eggs with egg whites or plant-based alternatives. Store leftovers tightly covered in the refrigerator for up to three days, or freeze portions for up to three months.