Huevos Rancheros Brunch Casserole with Ham and Cheese

Ingredients

• 3 tablespoons canola oil, divided
• 6 (6 inch) corn tortillas
• 1 (8 ounce) pre-cooked ham steak, diced
• cup diced yellow onion
• teaspoon kosher salt, divided
• 1 (14 ounce) can black beans, drained and rinsed
• 1 (4 ounce) can diced green chile peppers
• Cooking spray
• 1 cup shredded Monterey Jack cheese
• 1 cups pico de gallo
• 6 large eggs
• teaspoon ground black pepper
• 1 medium avocado, diced
• 2 tablespoons chopped fresh cilantro

Directions

Step 1: Preheat the oven to 375F (190C).

Step 2: In a large skillet, heat 1 1/2 tablespoons of canola oil over medium heat. Fry the tortillas one at a time, for about 30 seconds per side, until golden and lightly crisp. Drain them on paper towels and set aside.

Step 3: Add the diced ham to the skillet and cook until lightly browned, about 1 minute. Transfer the ham to a paper towel-lined plate to drain and set aside.

Step 4: Heat the remaining 1 1/2 tablespoons of oil in the skillet. Add the diced onion and 1/2 teaspoon of salt, cooking while stirring frequently, until the onion becomes translucent.

Step 5: Add the black beans and green chiles to the skillet, cooking and partially mashing the beans for about 1 minute. Remove the skillet from the heat.

Step 6: Lightly spray a 9x13-inch baking dish with cooking spray. Arrange the fried tortillas in a single layer at the bottom of the dish.

Step 7: Sprinkle the cooked ham and shredded cheese over the tortillas. Then, spread the black bean mixture and pico de gallo evenly on top of the ham and cheese.

Step 8: Create 6 shallow wells in the pico de gallo layer. Crack an egg into each well.

Step 9: Place the dish in the preheated oven and bake for about 20 minutes, or until the egg whites are just set and the yolks remain runny.

Step 10: Once done, sprinkle with the remaining teaspoon of salt and black pepper. Top with diced avocado and freshly chopped cilantro.

Nutrition Facts

Servings per recipe: 6