Huevos Ranchero Casserole Souffle

Huevos Ranchero Casserole Souffle Recipe

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1.5 Tbsp
butter, unsalted and softened
bell peppers
eggs, separated
4 c
cheddar cheese, shredded
2 c
1 c
jalapeno peppers, fresh minced with seeds and membrane removed
1 tsp
"just a pinch" of pepper
6 c
salsa, warmed

How to Make Huevos Ranchero Casserole Souffle


  • 1Preheat oven to 450.
  • 2Butter a 9 x 13-inch oven-proof glass or earthenware casserole dish.
  • 3Make an incision along the length of each bell pepper and remove the stem, seeds and membranes, keeping the peppers whole.
  • 4Fill a medium-size saucepan or skillet halfway with water and bring it to a boil.
  • 5Add the peppers, let the water return to a boil and cook until the peppers are just softened, about 3 minutes.
  • 6Remove and blot them very dry with paper towels.
  • 7Let them cool completely and then line the bottom of the casserole with them.
  • 8Separate the eggs into 2 large bowls.
  • 9Beat the yolks until smooth, then stir in the cheese, corn, milk, jalapeno peppers and salt and black pepper.
  • 10Whisk the whites until soft peaks form, then fold them into the yolk mixture, gently stirring just until almost blended.
  • 11Scrape the mixture into the prepared dish and transfer it to the middle rack of the preheated oven.
  • 12Bake just until the eggs are puffy and the top is lightly browned, about 7 minutes.
  • 13Reduce the heat to 325 and continue cooking until the eggs are baked through but not dry, 22 to 25 minutes.
  • 14Test by inserting a knife into the center. It should come out almost clean.
  • 15Remove the pan and let it sit for a few minutes before cutting the casserole into 12 rectangles.
  • 16Serve each portion with some salsa spooned on top.

Printable Recipe Card

About Huevos Ranchero Casserole Souffle

Course/Dish: Eggs, Vegetables
Regional Style: Mexican
Other Tag: Quick & Easy

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