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Huevos Rancheros Casserole with Baby Spinach

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Huevos Rancheros Casserole with Baby Spinach

Huevos Rancheros Casserole with Baby Spinach

Jessica Braider
This recipe works beautifully for dinner, breakfast or brunch. The tortillas, once soaked and baked, turn into a soft polenta-like texture and the green salsa and buttermilk give it a tangy flavor.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Breakfast, Main Dish
Cuisine Mexican, Tex Mex
Servings 8 servings


  • 12 corn tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1 1/2 cups green tomatillo salsa or use 2 cans 4 oz. each chopped mild green chilies, undrained, or roasted tomato salsa
  • 6 oz. baby spinach
  • 4 eggs
  • 2 cups low fat buttermilk (or use any variety
  • 1 cup guacamole (store-bought or homemade) for serving, see tip below for homemade guacamole directions (optional)
  • 1 cup low fat sour cream (or use any variety) for serving (optional)


  • Spray a 9x13-inch casserole with nonstick cooking spray and preheat the oven to 350 degrees.
  • Tear or cut the tortillas into bite-size pieces and scatter half of them in the bottom of the dish.
  • Top them evenly with half the cheese, salsa, and spinach.
  • Starting with the tortillas, repeat the layers, reserving a handful of cheese for the top of the casserole.
  • In a large bowl, whisk together eggs and buttermilk until well blended.
  • Pour the mixture over the casserole and top with the reserved cheese. (At this point you can refrigerate the casserole for up to 24 hours before baking it.)
  • Bake, uncovered, for 30 – 40 minutes until it is firm and lightly browned on the edges. Allow the casserole to cool for a few minutes before cutting it into squares and serving with a dollop of guacamole and/or sour cream, if desired.

Slow Cooker Directions

  • Spread a thin layer of salsa in the bottom of the slow cooker. Scatter with 1/2 the torn tortillas, leaving 1/2-inch space between the tortillas and the edges of the slow cooker. Layer the ingredients as directed, starting with the tortillas and ending with the egg and buttermilk mixture and reserved cheese. Cook on low for 4 - 5 hours or on high for 2 - 2 1/2 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Cut or tear the tortillas, shred the cheese if necessary and refrigerate, beat and refrigerate the eggs, or fully assemble the dish and refrigerate until ready to bake it.
Scramble Flavor Booster: Use spicy Pepper Jack cheese and/or serve the casserole drizzled with hot sauce, such as Tabasco.
Tip: To make your own guacamole: Mash the flesh of 2 - 3 avocados with 1 Tbsp. lime juice, 1/4 tsp. salt, and 1/4 tsp. garlic powder. To jazz up your guacamole, try adding 1 Tbsp. of minced onion and/or cilantro and/or 1 tsp. minced hot pepper. Hint: To keep the guacamole from turning brown, put the avocado pit in the center of it and cover it tightly until you are ready to serve it.
Nutritional Information Per Serving (% based upon daily values): Calories 258, Total Fat: 12g, 19%; Saturated Fat: 7g, 33%; Cholesterol: 108mg, 36%; Sodium: 694mg, 29%; Total Carbohydrate: 23g, 8%; Dietary Fiber: 4g, 14%; Sugar: 5g; Protein: 15g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword All, Breakfast, Breakfast/Brunch, Dinner, Fall, Freezer-Friendly, Gluten-Free, Holidays/Special Events, Kosher, Low Fat, Main Dish, Make-Ahead, Nut-Free, Potluck/Buffet, Slow Cooker, Spring, Summer, Vegetarian, Winter
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