Crock Pot Huevos Rancheros Mexican Ranch Style Eggs Low Carb

LOW AND SLOW HUEVOS RANCHEROS



Low and Slow Huevos Rancheros image

We love Mexican food, especially for breakfast. My slow cooker version of a favorite, huevos rancheros, is rolled into flour tortillas. It's a perfect way to serve a breakfast crowd. -Joan Hallford, North Richland Hills, Texas

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 3h55m

Yield 10 servings

Number Of Ingredients 12

1/2 pound fresh chorizo
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
2 jalapeno pepper, seeded and chopped
1 garlic clove, minced
3 cups frozen cubed hash brown potatoes, thawed
8 large eggs, beaten
2 cups shredded Colby-Monterey Jack cheese
1 cup salsa
4 bacon strips, cooked and crumbled
20 flour tortillas (6 inches)
Fresh chopped cilantro and additional salsa, optional
Calories 488 calories
Fat25g fat (11g saturated fat)
Cholesterol192mg cholesterol
Sodium1028mg sodium
Carbohydrate41g carbohydrate (3g sugars
Fiber4g fiber)
Protein21g protein.

Steps:

  • In a large skillet, cook chorizo, onion, pepper, jalapeno and garlic, over medium-high heat 6-8 minutes or until cooked through, breaking into crumbles; drain. Transfer mixture to a 3- or 4-qt. slow cooker. Stir in next five ingredients., Cook, covered, until potatoes are tender and eggs are set, 3-1/2-4 hours. Turn off slow cooker; remove insert. Let stand 10 minutes before serving. Serve with tortillas. If desired, top with cilantro and additional salsa.

CROCK POT HUEVOS RANCHEROS (MEXICAN RANCH-STYLE EGGS) (LOW CARB)



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

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.

Recipe From food.com

Provided by littleturtle

Categories     One Dish Meal

Time 4h5m

Yield 8 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

EGGS, RANCHER'S STYLE: HUEVOS RANCHEROS



Eggs, Rancher's Style: Huevos Rancheros image

Recipe From foodnetwork.com

Provided by Aarón Sánchez

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

2 cups chopped tomatoes
1 teaspoon mashed garlic
1 small arbol chile
2 tablespoons olive oil, plus 4 tablespoons
1/2 onion, sliced
Salt
1/2 teaspoon crushed Mexican oregano leaves
6 corn tortillas
6 eggs
Butter, for frying eggs

Steps:

  • Place tomatoes, garlic, and dried red chile in a blender and puree until smooth. Set aside.
  • Heat 2 tablespoons of oil in a medium saucepan cook onion slices for 1 minute. Strain the pureed sauce into the saucepan with onion. Season with salt and crushed oregano. Cook over medium heat for 3 minutes. Keep mixture at a simmer. Have warm plates ready.
  • Fry tortillas in remaining 4 tablespoons of oil in a medium skillet. Drain and place 1 on each plate. Fry eggs in butter 1 at a time. Place eggs on each tortilla and cover with the sauce.

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