Ingredients
-
1
-
10
-
1
-
8
-
1/2
-
1/4
-
1
-
1
-
1
-
4
-
8
-
-
-
-
Directions
Crock Pot Huevos Rancheros (Mexican Ranch-Style Eggs) (Low Carb), 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 , Love it! I made this for dinner and had 3 happy kids! I didn’t have cream so 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!, 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!
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Steps
|
1
Done
|
Grease Crock Pot With the Butter (leaving Any Excess in the Pot), and Set Aside. |
|
2
Done
|
in a Large Bowl, Combine the Eggs, Cream, Mexican Cheese, Pepper, and Chili Powder. |
|
3
Done
|
Add the Garlic and Chilies, and Stir. |
|
4
Done
|
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
Done
|
Remove Lid and Top With Enchilada Sauce and Cheddar Cheese. |
|
6
Done
|
Replace Lid and Cook Until Sauce Is Warm and Cheese Is Melted (15 Minutes). |
|
7
Done
|
Top Tortillas With Eggs and Serve. |
