Huevos Rancheros Casserole

By Hklbrries

"A steaming, savory breakfast casserole is a perfect dish to serve for Easter brunch...

For a Southwestern flair, try Shirley Wieberg's Huevos Rancheros Casserole. 'I've shared this recipe with rave reviews at Sunday brunches, church gatherings, Christmas morning family brunches and family reunions. I serve it with bacon and sausage and fruit,' the Penn Valley, CA, resident says."

Ingredients

• Casserole:
• 2 cups shredded Monterey Jack cheese
• 2 (4 ounce) cans chopped green chilies, undrained
• 1 cup shredded sharp Cheddar cheese
• 12 eggs
• 2 cups light sour cream
• 1/2 tsp chili powder
• 1 tsp salt
• Sauce:
• 1 cup salsa
• 1 (8 ounce) can tomato sauce
• 1 tsp chicken bouillon granules

Details

Servings 12

Preparation

Step 1

Preheat oven to 325 F. Grease a 3-quart casserole dish or 13-by-9-inch baking dish.

To prepare casserole, sprinkle Monterey Jack cheese in bottom of baking dish. Spoon chilies over Monterey Jack cheese and top with Cheddar cheese.

Combine eggs, sour cream, chili powder and salt in a large bowl; whisk until foamy. Pour over cheese mixture. Bake, uncovered, 50 minutes, or until a knife inserted in the center comes out clean.

To prepare sauce, heat salsa, tomato sauce and bouillon granules over a medium-high burner. Serve with casserole.

Nutrition Information:
Per serving
260 calories
17 g fat
17 g protein
8 g carbohydrates
0 g fiber
840 mg sodium