Crock Pot Huevos Rancheros (Mexican Ranch-Style Eggs) (Low Carb) Recipe #117723
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.
by littleturtle
4¼ hours | 5 min prep
SERVES 8
- 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
- Grease crock pot with the butter (leaving any excess in the pot), and set aside.
- In a large bowl, combine the eggs, cream, Mexican cheese, pepper, and chili powder.
- Add the garlic and chilies, and stir.
- Pour mixture into the crock pot, cover, and cook on LOW for 3 hours and 45 minutes (longer may cause the edges to burn).
- Remove lid and top with enchilada sauce and cheddar cheese.
- Replace lid and cook until sauce is warm and cheese is melted (15 minutes).
- Top tortillas with eggs and serve.
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5 stars