Mexican Breakfast Ham Huevos Rancheros Beans Tortillas Chicharones Food

HUEVOS RANCHEROS BRUNCH CASSEROLE WITH HAM AND CHEESE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat 1 1/2 tablespoons oil in a large skillet over medium heat. Fry tortillas, one at a time, until golden and lightly crisp, about 30 seconds per side. Drain on paper towels and set aside.
• Add ham to the skillet and cook until lightly browned, about 1 minute. Transfer ham with a slotted spoon to a paper towel-lined plate to drain; set aside.
• Heat remaining 1 1/2 tablespoons oil in the skillet. Add onion and 1/2 teaspoon salt; cook, stirring often, until onion is translucent. Add beans and green chiles; cook, stirring and partially mashing, for 1 minute. Remove from heat.
• Spray a 9x13-inch baking dish liberally with cooking spray. Place tortillas in a single layer on the bottom. Sprinkle ham and cheese over the tortillas. Top evenly with the black bean mixture and pico de gallo. Form 6 shallow wells in the pico layer; crack an egg into each well.
• Bake in the preheated oven until egg whites are just set and yolks are runny, about 20 minutes. Sprinkle with pepper and remaining 1/4 teaspoon salt. Top with avocado and cilantro.

MEXICAN HAM AND CHEESE BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 5x7-inch glass dish.
• Mix ham, tomatoes, salsa, 1/4 cup milk, Cheddar cheese, jalapeno Jack cheese, cilantro, and green onions.
• Place half of the tortillas into the prepared baking dish and top with half of the ham mixture. Repeat layers. In another bowl, mix eggs, 3/4 cup milk, salt, and pepper. Pour over mixture in the baking dish.
• Bake in the preheated oven until top starts to brown, 60 to 75 minutes. Remove from the oven and let sit for 10 minutes before cutting. Sprinkle with cotija cheese.