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

Total Time
4hrs 5mins
Prep 5 mins
Cook 4 hrs

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.

Ingredients Nutrition


  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.


Most Helpful

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.

yogiclarebear January 26, 2009

Love it! I made this for dinner and had 3 happy kids! I didn't have cream so I used 2% milk. I added green pepper and cherry tomatoes from my garden. I was worried that the enchilada sauce would be too spice for my 6 year old so I increased the eggs to a dozen. This may be our new Friday night favorite! Thanks!

Theresa S. July 27, 2012

I made this for lunch for a work crowd and it went over very well. The only thing I omitted was the enchilada sauce; I served it with black bean salsa instead. Also, I cooked it 3 hours on low, instead of 4. It's a great way to make eggs and perfect for brunch or breakfast for dinner or lunch. Thanks, littleturtle!

strawberrybird February 14, 2010

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