Did you know that “huevos rancheros” translates to ranch-style eggs? And to us, that means this Easy Huevos Rancheros Bake brings the Mexican comfort style of breakfast food we didn’t know we were missing out on! We love discovering new things… especially when it comes to food! Our mouths are already watering as we think about the crispy fried potato nuggets that are piled high with fluffy eggs, spicy Mexican seasonings, and plenty of melty cheese! Oh, and any excuse we get to top our breakfast plate with vibrant salsa, rich cream cheese, and fresh cilantro means it’s going to be a very good day. So, it’s safe to say, we’ve learned that this Easy Huevos Rancheros Bake will be frequenting our morning meal rotation on the regular from now on! Yummy!
Ingredients
For the bake:
- 1 (32-ounce) package frozen fried potato nuggets
- 12 eggs
- 1 cup milk
- 1 1/2 teaspoons dried oregano, crushed
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1 (8-ounce) package Mexican cheese blend, shredded
Toppings:
- thick and chunky salsa, to taste
- sour cream, to taste
- cilantro, to taste, chopped
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Lightly coat a rectangular 3-quart baking dish with nonstick cooking spray.
Step 3 –Arrange the potato nuggets in the bottom of the prepared baking dish.
Step 4 –In a large mixing bowl, add the eggs, the milk, the oregano, the cumin, the chili powder, and the garlic powder and whisk until combined.
Step 5 –Pour the egg mixture over the potato nuggets.
Step 6 –Bake the casserole until a knife inserted into the center comes out clean, about 35-40 minutes.
Step 7 –Evenly sprinkle the shredded cheese over the egg mixture.
Step 8 –Continue to bake the casserole until the cheese melts, about 3 minutes.
Step 9 –Let the bake stand for 10 minutes.
Step 10 –Serve the bake topped with the salsa, the sour cream, and the cilantro.
