Crock Pot Huevos Rancheros (Mexican Ranch-Style Eggs) (Low Carb)

From: VanessaJ

On Oct 11, 2007

This was delicious and very easy to make. I think my crockpot gets extremely hot though, because the sides were burning at less than 3 hours. Keep an eye on the time or the eggs will get too firm.

From: forthefunofit

On Mar 18, 2007

Yummy! Just made this for dinner. Quick to make, so easy, and very good taste. A dish that I will make again and again. Thank you for posting this wonderful recipe!

From: PhylPhyl

On May 3, 2005

Another recipe added to my cookbook! Very easy to put together, and the flavor was great. I used the ingredients exactly as listed. I kept checking the egg mixture, and I found that it was done in about two hours with my crockpot on low. My crockpot doesn't have just low, medium, high. I have one that has the numbers 1 through 5. I left mine on about two or a little over. We used a little sour cream with this as a "topper". We really enjoyed this and will make this one again. Thanks for sharing your recipe!

From: okinok

On Oct 12, 2007

Anything this good that comes out of a crock pot deserves 5 stars. I halved the recipe, used Monterey Jack cheese, used double the green chilies (1 full can in the half recipe), skipped the chili powder, and forgot to add enchilada sauce or cheddar cheese on the top. I turned the crockpot on high and dumped in the butter to melt while mixing the rest. Then I just brushed the butter around the bottom and sides (up a couple of inches). I turned it back to low before adding the egg mixture. Mine came out a little browned, but it didn't hurt it. When done, I turned it over onto a plate and served it in slices like a frittata. I think this is a very robust recipe and I now think that the crockpot may be the perfect way to cook frittatas and tortilla espanola.