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Ranch-style Egg Casserole

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A delicious and satisfying casserole layered with corn tostadas, pinto beans, scallions, cheese, and fluffy eggs, perfect for any meal.

Ingredients

Scale
  • 3 cups salsa
  • 2 teaspoons reduced-sodium taco seasoning
  • 14 corn tostadas
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 1 cup chopped scallions
  • 8 ounces pre-shredded Mexican cheese blend
  • 6 large eggs
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • Chopped avocado (optional)
  • Fresh cilantro leaves (optional)

Instructions

  1. In a medium bowl, mix 3 cups of salsa with 2 teaspoons of reduced-sodium taco seasoning until well combined.
  2. Grease a baking dish and spread 1 cup of the salsa mixture at the bottom.
  3. Break the corn tostadas into smaller pieces and layer them evenly over the salsa mixture.
  4. Sprinkle the drained pinto beans evenly over the tostadas, followed by the chopped scallions.
  5. Layer 8 ounces of the Mexican cheese blend generously over the beans and scallions.
  6. In a bowl, whisk together 6 large eggs, ¼ teaspoon of kosher salt, and ¼ teaspoon of black pepper. Pour this mixture evenly over the layered ingredients in the baking dish.
  7. Preheat your oven to 350°F (175°C) and bake for 30-35 minutes, or until the eggs are fully set and the top is golden brown.
  8. Let the casserole cool slightly before adding optional toppings like chopped avocado and fresh cilantro leaves. Serve hot and enjoy!

Notes

Feel free to replace pinto beans with black beans or alter the toppings as desired.

Nutrition

Find it online: https://goandweb.com/ranch-style-egg-casserole-egg-casserole/