12 ratings

Slow-Cooker Huevos Rancheros

Name: Slow-Cooker Huevos Rancheros
Yield: 8
Ingredients: 1 tablespoon butter; 10 eggs, beaten; 1 cup light cream; 8 ounce mexican blend cheese, shredded; 1/2 teaspoon pepper; 1/4 teaspoon chili powder; 1 garlic clove, crushed; 1 4-ounce can chopped green chiles, drained; 1 10-ounce can red enchilada sauce; 4 ounce cheddar cheese, shredded; 8 tortillas

July 26, 2016

Hannah Hoskins

Slow-cook your huevos rancheros to really emphasize the spicy Mexican flavors

Shutterstock

The easiest and most popular brunch dishes are always the ones which can be made in a slow-cooker.

This recipe is courtesy of Food.com.

Servings

407

Calories Per Serving

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 chiles, drained
1 10-ounce can red enchilada sauce
4 Ounces cheddar cheese, shredded
8 tortillas

Directions

Grease crock pot with the butter.

In a large bowl combine eggs, cream, Mexican cheese, pepper, and chili powder. Add the garlic and chiles and stir. Pour into the crock pot, cover, and cook on low for 3 hours and 45 minutes. Remove lid and top with enchilada sauce and cheddar cheese. Replace lid and cook until sauce is warm and cheese has melted, about 15 minutes.

Top tortillas with eggs, and serve immediately.