5 from 5 votes

Huevos Rancheros Egg Casserole

By: Julia Pacheco
Huevos rancheros egg casserole takes classic southwest flavors and turns them into a baked breakfast or brunch dish that’s full of flavor.
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Servings: 8 servings
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Ingredients 

  • 12 eggs
  • ¾ cup milk
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 2 tsp chili powder
  • 1 tsp cumin
  • ½ tsp salt
  • ½ tsp pepper
  • 32 oz bag frozen tater tots
  • 1 cup cheddar cheese, shredded

Instructions 

  • Preheat oven to 350 degrees F.
  • In a large bowl, add eggs, milk, and all seasonings. Whisk well in order to beat the eggs and combine the ingredients.
  • Spray a 9×13 baking dish with non-stick spray.
  • Add the tater tots into the baking dish and spread them evenly. Pour the egg mixture over the tater tots. Sprinkle the cheese over the top and bake for 45-50 minutes, or until the egg has set. Top with your favorite taco-style toppings and enjoy!

Video

Nutrition

Calories: 382kcal | Carbohydrates: 32g | Protein: 15g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 262mg | Sodium: 860mg | Potassium: 455mg | Fiber: 3g | Sugar: 2g | Vitamin A: 696IU | Vitamin C: 8mg | Calcium: 190mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

Read More About Me

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9 Comments

  1. Maura Todd says:

    5 stars

    Hi Julia!
    I’m a big fan of your YouTube channel, and that’s how I found you! Thank you for being dedicated to low budget, easy and delicious meals! This one is a real hit! We have our own chickens, and with a bag of tots, and pound of chorizo when it’s on sale, this meal is practically free for us! We love it!

    Reply
  2. Rebecca says:

    Hey! I am having a hard time getting this casserole to cook all the way through. I always have to add a lot more time and end up raising the temp to speed it up but then I burn the top. It still ends up tasting good but I wanted to know if anyone has figured out the correct cooking temp and time? Thank you!

    Reply
    1. Angie says:

      I’m having the same issue!! Did you end up figuring it out ??

      Reply
  3. Tracy says:

    What is 12 milk? I want to make this.

    Reply
  4. Wendy says:

    I believe that where it says, “12 milk” it should say “3/4 cup milk.”

    Reply
  5. Lynda says:

    Just curious, the recipe says “12 milk”
    How much milk do I add?

    Reply
    1. Lisa says:

      5 stars

      In the video, she says 3/4 cup of milk.

      Reply
    2. Carolyn says:

      I was wondering that too, but the video she uses 3/4 cup of milk 🙂

      Reply
  6. Elaine says:

    Can’t wait to try the huevo ranchero on Taco Tuesday night!

    Reply