Your usual eggs need a bit of “egg”citement! Huevos Rancheros Casserole adds a little spice of life to your beloved breakfast. You’ll feel instantly rejuvenated when you bite into all the delicious and hearty layers it has to offer! Starting with the savory fried potato nuggets that are covered in a perfectly seasoned and fluffy egg mixture that will give you the extra kick that you are looking for. The melty Mexican cheese blend on top and all your fave Tex-Mex condiments served with it create the Huevos Rancheros Casserole grand finale, which will have you kissing bland, boring eggs goodbye!

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  • 1 (32-ounce) package of 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
  • 1 (16-ounce) jar salsa, thick and chunky
  • 1 (8-ounce) carton of sour cream
  • fresh cilantro, to taste and snipped


Step 1 –Preheat the oven to 375 degrees F.

Step 2 –Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray.

Step 3 –Arrange the potato nuggets in the prepared dish.

Step 4 –In a large mixing bowl, combine the eggs, milk, oregano, cumin, chili powder, and garlic powder.

Step 5 –Beat the egg mixture with an electric mixer or a wire whisk until combined.

Step 6 –Pour the egg mixture over the potato nuggets.

Step 7 –Bake until a knife inserted near the center comes out clean, about 35-40 minutes.

Step 8 –Carefully transfer the casserole out of the oven and sprinkle the cheese over the casserole.

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Step 9 –Continue baking until the cheese melts, about 3 minutes.

Step 10 –Let the casserole stand for 10 minutes before serving.

Step 11 –Slice and top with the salsa, sour cream, and cilantro.

Step 12 –Serve.