Bake Brunch — Easy Huevos Rancheros

Let’s talk brunch, baby. 

Let’s be real: Brunch is one of those things that always sounds like a great idea. It’s so fun and festive and usually spent with only people you love. But the flipside is that it’s usually a boozy, sugar, and/or heavy carb affair that often leaves you feeling bloated, too full, and in need of a nap all before 1 p.m. on our treasured (and way too short) weekend days.

But what if there were a better way to keep all the fun and celebration of a morning party (come on; you know that’s exactly what it is), minus the bad feels?

And while most people love to go out and brunch (you know, as a verb), I think doing it at home can be even better. It’s relaxed, casual, and has a come-as-you-are, and stay-a-little-while vibe that can’t be beat. Sunday perfection, if you ask me. 

But the key? To make something that’s easy. That everyone will love. And most of all? Something that can be made ahead of time, so you can actually enjoy every minute of your weekend, too, and the time with your favorite people.

Weekend joys, to the max.

Huevos Rancheros Bake 

Makes approximately 6 servings

Hands-down, this is the perfect one-pan meal for hosting. Assemble the dish, minus the eggs, ahead of time, and store in the fridge. When ready to cook, crack eggs over the top, and bake. I love serving it with sliced avocado on top, and hot sauce on the side. Pair with a green salad, and you’re all ready to go.

12 organic white or blue corn tortillas

1 can natural enchilada sauce

2 cups shredded organic cheese

1 can refried pinto beans

1 bunch cilantro, chopped

1 jalapeño, sliced (optional)

6 organic cage-free eggs 

  • Preheat the oven to 400 degrees 
  • In a 9-by-13-inch casserole dish, spread a thin layer of the enchilada sauce. Layer tortillas, trying not to overlap them too much (you can break into pieces to fit). Spread a thin layer of enchilada sauce, refried beans, cheese, and cilantro, and repeat with another layer until the tortillas are done, and the top is sprinkled in cheese. Optional to add jalapeño slices on top if desired. 
  • When ready to bake, make 6-8 little holes with the back of a spoon for the eggs to nestle. Crack eggs in each. 
  • Bake for 45-50 minutes, or until eggs are done to your liking. Broil for the last minute or two to get a nice brown crust. Sprinkle with pepper and sea salt, and garnish with extra chopped cilantro to serve.
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