Wesson Recipes

Huevos Rancheros Strata

Product Locator

Cooking Time

55 to 60 minutes

Prep Time

15 minutes (+ 1 hour resting time)

Serving Size

6 to 8

Bring bold flavor to your Easter table with a brunch centerpiece that’s anything but ordinary. This Huevos Rancheros Strata takes the comfort of a classic savory bread pudding and gives it a vibrant, crowd-pleasing twist inspired by everyone’s favorite brunch dish.

Tangy sourdough cubes soak up a rich, chorizo-spiked custard made with Wesson Corn Oil, creating a hearty, flavor-packed base layered with pinto beans, melty Cheddar, and salty Cotija. But the real showstopper? A zesty salsa “lid” with little nests carved out to gently bake eggs right on top. The result is a beautiful, all-in-one dish with golden edges, creamy centers, and perfectly soft-cooked eggs in every serving.

It feeds a crowd with ease, making it ideal for Easter brunch gatherings, and the flavors are approachable yet exciting—savory, cheesy, just a little spicy, and completely satisfying. Even better, it’s designed to be made ahead. Assemble it the night before, let the flavors mingle, and simply bake in the morning for a stress-free, impressive main course.

Festive, flavorful, and effortlessly practical, this Huevos Rancheros Strata brings main-character energy to your Easter brunch table.

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CONTAINS:

dairy, eggs

Ingredients

Huevos Rancheros Strata

Wesson Corn Oil 1/4 cup.

Onion, diced 1 medium.

Oregano, dried 1 1/2 tsp.

Salt 3/4 tsp.

Chorizo sausages 1 lb, casing removed.

Pinto beans (canned) 2 cups, drained & rinsed.

Sourdough bread 9 cups, cut into 1" cubes.

Cotija cheese 1 cup.

Cheddar cheese 1 cup.

Green onions 4 chopped.

Parsley 1/4 cup, chopped.

Eggs 14 divided.

Milk, 3% 2 cups.

Salsa, medium 1 1/2 cups.

Lime crema or sour cream as desired.

Method

Huevos Rancheros Strata

In a large skillet, heat Wesson Corn Oil over medium and sauté onion until transparent. Add oregano, salt and chorizo and sauté, breaking up sausage with a spoon for 5 to 6 minutes or until sausage is cooked. Remove from heat and stir in pinto beans.

In a large bowl, combine bread with sausage mixture, both types of cheese, green onions and parsley. Transfer to an oiled 13” x 9” casserole dish and distribute evenly.

In a medium bowl, whisk together 8 eggs and milk. Pour mixture over casserole. Cover and refrigerate for minimum 1 hour up to overnight.

Assembly Method

Preheat oven to 375°F.

Bake casserole uncovered for 25 minutes. Remove from oven and make six indents with a ½ cup measure in the top evenly spaced. Spoon ¼ cup salsa in each indent and top with one egg. Cover loosely with foil and return to oven. Bake for another 20 to 25 minutes or until strata is baked and eggs are soft-cooked.

Serve with lime crema or sour cream on the side.