Happy Cinco de Mayo. I made you guys some Huevos Rancheros. Okay, so I took some liberties with it by making it a Huevos Rancheros casserole recipe. Traditional or not, this is a face-stuffing breakfast that you can stack as high as your belly can take.
By that I mean, this recipe is highly adaptable. A good thing in my home, since it’s full of picky eaters and everyone has their little likes and dislikes. It’s something I’ve come to embrace. And the reason why you see all those small dishes with all the fixings to add in afterwards.
Of course, I did make a one without the spinach, since Matt can eat that (although I’m not even sure he likes it). Funny thing, he is really getting into cooking, so it’s helping to open up his repertoire. But even with that, our house is split when it comes to savory food. It’s somewhere between being calorie-laden carnivorous dishes to what you generally see here–recipes that are usually non-meat and filled with veggies, since that’s more my speed.
Hit the jump here, to Better Homes and Gardens blog Delish Dish to see what all those add-ins are.
- 1 32 ounce package frozen fried potato nuggets
- 12 eggs
- 1 cup milk
- 1 1/2 teaspoons dried oregano, crushed
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1 8 ounce package shredded Mexican cheese blend
- 1 16 ounce jar thick and chunky salsa
- 1 8 ounce carton dairy sour cream
- Preheat oven to 375 degrees F. Lightly coat a 3-quart rectangular baking dish or a 12 inch cast iron pan with nonstick cooking spray. Arrange potato nuggets in dish.
- For the remainder of this recipe click here.