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

Name: Crock Pot Huevos Rancheros (Mexican Ranch-Style Eggs) (Low Carb)
Prep time: 5 min
Cook time: 4 h
Total time: 4 h 5 min
Yield: 8 serving(s)
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

Submitted by littleturtle

"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."

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Ready In:: 4hrs 5mins
Ingredients:: 11
Serves:: 8

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

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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Reviews

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
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.
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
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.

TSpoon in UT
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.

okinok