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

littleturtle's Note:

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.

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

Ingredients:

Servings: 8

• 1 tablespoon butter
• 10 eggs , beaten
• 1 cup light cream
• 8 ounces Mexican blend cheese , shredded
• ½ teaspoon pepper
• ¼ 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.

Reviews

[strawberrybird]

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!

[TSpoon in UT]

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.

[yogiclarebear]

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.