Crock Pot Huevos Rancheros (Mexican Ranch-Style Eggs) (Low Carb) |
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Prep Time: 5 Minutes Cook Time: 240 Minutes |
Ready In: 245 Minutes Servings: 8 |
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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:
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:
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.
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