Huevos rancheros casserole

Huevos Rancheros Casserole

Nothing says "buenos dias" quite like this Mexican-inspired egg dish.

Prep Time:

20 min

Cook Time:

50 min



Share on Social
Bob Evans Farms on Facebook Bob Evans Farms on Pinterest


  • 1 Package Simply Potatoes Shredded Hash Browns
  • 4 Tablespoons butter melted
  • 2 Teaspoons kosher salt
  • 1/2 Teaspoon ground black pepper
  • 4 Tablespoons oil divided
  • 1 medium onion sliced
  • 1 Cup red pepper sliced
  • 1 Cup green pepper sliced
  • 1 Can enchilada sauce
  • 6 Cups tortilla chips
  • 1 Cup Crystal Farms® Shredded Mexican 4 Cheese
  • 12 eggs


  1. Preheat oven to 400 F.
  2. In a mixing bowl, combine Simply Potatoes Shredded Hash Browns, melted butter, salt, and pepper. Toss to combine. Transfer to a 3-quart baking dish and bake for 25 minutes until crispy. Reserve.
  3. In a large sauté pan over high heat, sauté the onions and peppers in 2 tablespoons of oil for 5 minutes or until the vegetables begin to soften. Remove from pan and reserve.
  4. Top the baked hash browns with the sautéed onion and peppers. Drizzle the enchilada sauces evenly over the potatoes and vegetables. Layer the tortilla chips over the top and sprinkle with shredded Mexican cheese.
  5. Bake for 10 minutes or until cheese has melted.
  6. Meanwhile, in a large sauté pan over medium-high heat, cook the eggs sunny-side-up in the remaining 2 tablespoons of oil. Layer gently over casserole and serve immediately.

Recommended Recipes

Whether it’s breakfast time, a late-night snack, or something in between, find a Bob Evans-inspired recipe to add more comfort to your day.