While Thanksgiving is more about pies and the ounig meal I think of Christmas being more about brunch. And since brunch is my very favorite meal I was so happy to team up with my friends blogging for Harmons to bring you a great assortment of brunch recipes to fill your Christmas table! I contributed my friend Haley’s Huevos Rancheros Breakfast Casserole to our spread.
If you’re local to Utah, I must tell you that Harmons is now suppling their own brand of local eggs and canned beans. I’ve found them to be not only priced well but great quality as well. The eggs have yolks that are bright orange and the beans are all whole and the can is generous with the amount of beans to juice. For my Huevos Rancheros Breakfast Casserole you’ll need both beans and eggs, plus a few other easy ingredients.
A good huevos dish is all about the sauce I think. You also want your tortillas to be crisp and eggs to be perfectly cooked. Pick out your favorite enchilada sauce for this recipe along with a ripe avocado and local eggs.
Here are some other great brunch recipes to get you ready for holiday entertaining!
Cheese and Sausage Quiche by La Fuji Mama
Brioche and Tomato Bake by A Bountiful Kitchen
Overnight Challah French Toast with Homemade Vanilla Bean Syrup by Armelle Blog
Overnight Cinnamon Rolls by One Sweet Appetite
Huevos Rancheros Breakfast Casserole
- 12 corn tortillas
- 2 tablespoons canola oil
- 15 ounce can of enchilada sauce
- 15 ounce can black beans, rinsed and drained
- 1 cup shredded sharp cheddar cheese, divided
- 6-8 eggs
- toppings: salsa and avocado
- Preheat oven to 450. Grease a rectangular 11x13 baking dish. And cover 2 large baking sheets with parchment paper
- Use a pastry brush to lightly brush oil on both sides of each tortilla. Lay the tortillas out on the two prepared baking sheets. Place in preheated oven and bake until crisp, about 10-12 minutes, flipping half way through. Once crisp remove from the oven and sprinkle with salt.
- Layer half of the tortillas in the bottom of the dish. Top with half of the enchilada sauce, followed by half of the cheese, then sprinkle all of the black beans over the cheese. Repeat layers - tortillas, sauce, cheese. Use the back of a spatula to even out the layers and create an even surface for the eggs to sit on.
- Change oven temperature to 375.
- Carefully crack 6-8 eggs on top of the casserole. Season eggs with salt and pepper.
- Bake until egg whites are fully set but yolks are still runny, 20-25 minutes. Watch the eggs closely once you hit the 20 minute mark to avoid overcooking the yolks.
- Serve with avocado and salsa.
recipe inspiration/source – my friend Haley and Alaska from Scratch