Ranchero Breakfast Bake

Breakfast just got a whole lot better. This Mexican-inspired Ranchero Breakfast Bake is a game changer for breakfast lovers. If you’re like me and crave warm, savory dishes to start your day, you’re going to adore this recipe. It’s loaded with delicious ingredients like refried beans, a shiitake and broccolini tofu scramble, and a homemade ranchero sauce that is so yummy, spicy, and zesty. All together these ingredients really brings this recipe to life. Plus, it’s vegan, gluten-free, and packed with protein, making it the perfect meal prep option for those busy mornings when you still want something tasty and satisfying. Whip up a batch at the start of the week, and you’ll have a delicious breakfast ready to go whenever you need it!

This ranchero breakfast bake is:

• the ultimate breakfast

• gluten free

• dairy free

• plant based

• a high protein meal prep

Save this recipe and tag me over on IG @chef_bai so I can repost your beautiful breakfast bakes!

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Serves 4-5:

The Goods:

For the ranchero sauce:

• 1 tbsp organic olive oil

• 1 package cherry tomatoes

• 2 roma tomatoes, quartered

• 1 large onion, sliced

• 1 jalapeño, sliced

• 1 whole head of garlic, top removed

• 1 large red bell pepper, sliced

• 1/2 tsp salt

• 1 tsp oregano

• 1 tsp chili powder

• 1 cup veggie broth

• 1 small can diced green chilis

For the tofu scramble:

• 1 tsp olive oil

• 3 green onions, sliced

• 1/2 tsp salt

• 2 cups shiitake mushrooms, sliced

• 1 bunch broccolini, minced

• 1 tsp cumin

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 block tofu, shredded

• 1 tsp black salt

• 1 tsp turmeric

For the bake:

• 6 organic corn tortillas

• 1 large (30 oz) can of organic refried beans (or 4 cups refried beans)

• tofu scramble from above

• ranchero sauce sauce form above

• 8 oz vegan shredded mozzarella cheese

• micro greens

The Method:

1. Preheat the oven to 400.

2. Start off by making the ranchero sauce. Grab a large sheet pan and line it with parchment paper. Add the cherry tomatoes, roma tomatoes, onion, jalapeño, the entire head of garlic, and bell pepper onto the lined sheet pan. Season with salt, oregano, chili powder and mix it up until all the veggies are coated.

3. Bake at 400 for 25-30 minutes, or until the veggies are soft and fork tender. When they are done, set them aside to cool for about 5-10 minutes. Keep the oven on because you will need it later.

4. As the veggies for the ranchero sauce bakes, go ahead and grab a large cast iron skillet or saute pan to make the tofu scramble. Heat olive oil on medium high, and once hot, add the green onions, salt and sauté for 1-2 minutes. Toss in the sliced mushrooms, minced broccolini, cumin, garlic, and onion powder. Sauté everything for 3-4 minutes or until the mushrooms are soft.

5. Using a cheese grater, carefully grate the block of tofu over the pan and shred the tofu. Once all the tofu is shredded, sprinkle in the black salt and turmeric, and sauté for 2-3 more minutes. Remove from heat and cover with a lid to keep it warm.

6. When the veggies for the ranchero are fully cooked and have cooled for about 5-10 minutes, carefully pick up the veggies with the parchment paper and add everything into a high powered blender. Don’t forget to squeeze out the garlic cloves from the cooked head of garlic too. Pour in the veggie broth and the small can of diced green chilies, and blend on high for 1-2 minutes or until fully smooth. Taste for salt and spiciness, and then set aside.

7. Now it’s time to build the ranchero breakfast bake. Grab a large 9 x 13 baking dish and pour a thin layer of sauce on the bottom to cover the entire dish. This will help prevent any sticking later on.

8. Layer the bottom with the 6 tortillas. Next, dollop your refined beans over the top, and with a spoon, smear everything down to a smooth and flat surface.

9. Pour the tofu scramble evenly over the entire dish, and then pour a generous amount of the ranchero sauce over the scramble. Garnish the whole bake with the vegan mozzarella shredded cheese.

10. Bake covered at 400 for 25-30 minutes. Then broil for 2-3 minutes at the end to get a nice golden brown color on top of the bake. Let it cool for 5-10 minutes before enjoying. Optional to garnish each serving with micro greens.

11. Store the leftovers in an air tight container in the fridge. Consume within 4-5 days.

Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!

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