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Nutrition Facts
Serving Size 1 (257g) Recipe makes 8 servings
Calories 568
Calories from Fat 295		(51%)
Amount Per Serving		%DV
	Total Fat 32.8g	50%
	Saturated Fat 16.3g	81%
	Monounsaturated Fat 11.1g
	Polyunsaturated Fat 3.0g
	Trans Fat 0.0g
Cholesterol 332mg		110%
Sodium 1056mg		44%
Potassium 419mg		11%
Total Carbohydrate 43.0g		14%
	Dietary Fiber 2.8g	11%
	Sugars 4.2g
Protein 24.9g		49%
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By: Vicki G.

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

Recipe #117723 | 4¼ hours | 5 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: littleturtle
Apr 17, 2005

Low carb breakfast as easy as it is delicious. For a simple dinner just layer some shredded lettuce and re-fried beans onto the tortilla before the eggs.

SERVES 8 (change servings and units)

Ingredients

1 tablespoon butter
10 eggs, beaten
1 cup light cream
8 ounces Mexican blend cheese, shredded
1/2 teaspoon pepper
1/4 teaspoon chili powder
1 garlic clove, crushed
1 (4 ounce) can chopped green chilies, drained
1 (10 ounce) can red enchilada sauce
4 ounces sharp cheddar cheese, shredded
8 tortillas

Directions

1
Grease crock pot with the butter (leaving any excess in the pot), and set aside.
2
In a large bowl, combine the eggs, cream, Mexican cheese, pepper, and chili powder.
3
Add the garlic and chilies, and stir.
4
Pour mixture into the crock pot, cover, and cook on LOW for 3 hours and 45 minutes (longer may cause the edges to burn).
5
Remove lid and top with enchilada sauce and cheddar cheese.
6
Replace lid and cook until sauce is warm and cheese is melted (15 minutes).
7
Top tortillas with eggs and serve.

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Featured Reviews for This Recipe

From: TSpoon in UT

On May 22, 2009

I liked the end product, but found it inconvenient to make a breakfast food that took 4 hours to cook. Also, cleaning the crockpot afterwards was a bit of a chore.

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From: yogiclarebear

On Jan 26, 2009

GREAT! I used oil in the crockpot instead of butter, and skipped the green chilis. Instead of enchilada sauce, I used leftover salsa. I made this for DH, who loved it and ate it over hashbrowns. Thanks for posting, great recipe.

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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!

3 people found this review helpful

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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.

2 people found this review helpful

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Read all 9 reviews