For this Mother’s Day I wanted to serve a meal that was easily assembled and also offers a tasty twist and Pati Jinich’s Cazuela de Huevos Rancheros from the Mexican Today cookbook delivered! The casserole layers yummy ingredients, which meld together fabulously. Moreover, the variety and layers of flavors satisfy every craving.
A hearty combination of homemade refried beans, savory ham, and fried eggs topped with salsa and cheese are cooked together in a casserole for the perfect baked breakfast.
Mother’s Day is a time for moms to be pampered and not be bound to the kitchen, so here are a few timesaver hints. If you are like me and freeze large batches of frijoles de la olla and salsa, these can easily be incorporated into this layered dish, just be sure to thaw ahead of time. Store-bought refried beans and salsa will work too, but homemade is obviously preferred. Additionally, if you like your eggs scrambled or cooked thoroughly, you could top with your eggs of choice.
For my casserole, I thawed my homemade beans and refried them in my cast iron skillet with a bit of olive oil. I then spread a thick and healthy layer on the bottom of my casserole dish. Refried beans make a delicious foundation.
Next, I layered lightly seared slices of ham. What I like most about this layer is that it is not over-powering and adds a pleasant, meaty bite.
I prefer my eggs sunny-side up; doesn’t this picture echo spring-time? Yellow, happy, yumminess!
The next layer is Pati’s rustic ranchero salsa. Because I happen to have pico de gallo in the fridge I used that and simmered it with a bit of chicken broth. The key is to use a warm salsa in this recipe. Another great salsa option would be salsa casera.
An extra dollop of salsa when serving, is the perfect accompaniment for us heat seekers.
Finally top with grated cheese and set under the broiler for about 4 minutes. As you can see, the cheese melted, bubbled, and browned wonderfully. Simply scrumptious!
After I feed my family healthy heaps of essential protein, I’ll be escaping off to the spa for a long overdue massage (ok, now I’m just dreaming).
How do you like to spend your Mother’s Day?
Baked Huevos Rancheros Casserole (Cazuela de Huevos Rancheros)
- 3 cups refried beans
- 2 teaspoons canola oil
- 8 thin slices deli ham or turkey
- 6 to 8 large eggs
- kosher or sea salt
- salsa of your choice
- 8 ounces Oaxaca cheese, asadero, mozzarella, or Monterey Jack Cheese grated
- Preheat oven to 450 degrees
- Heat the refried beans in a small saucepan over medium heat, stirring occasionally, until hot. Spread beans in an even layer in a 9-x-13-inch baking dish.
- Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. In batches, add the ham or turkey slices and sear 15-20 seconds per side. Remove from heat, fold slices in half, and arrange on top beans in a single layer.
- Reduce the heat to medium-low and add the remaining 1 teaspoon oil. Crack all eggs by side into the pan, or cook in batches. Sprinkle with salt to taste. Cover and cook for 2 to 3 minutes, just until the eggs are set on the bottom but are not fully done; the yolks should be runny and the top part of the eggs whites should not yet be cooked through. Turn off the heat. Alternatively, you can cook the eggs 2 at a time in a small nonstick skillet.
- With a large spoon or spatula, cut the eggs into 8 portions or arrange them as you cook them in batches and, trying not to break the yolks, place each one on top of a folded slice of meat.
- Gently ladle the salsa over the eggs so that they are completely covered, and top with the cheese.
- Bake until the cheese has completely melted, about 3 minutes. Serve immediately.
- If you are like me and freeze large batches of frijoles de la olla and salsa, these can easily be incorporated into this layered dish, just be sure to thaw ahead of time.
- Store-bought refried beans and salsa will work too, but homemade is obviously preferred.
- Additionally, if you like your eggs scrambled or cooked thoroughly, you could top with your eggs of choice.