Slow-Cooker Huevos Rancheros
Jul 26, 2016 | 5:06 pm
Slow-cook your huevos rancheros to really emphasize the spicy Mexican flavors
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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.
8
Servings
407
Calories Per Serving
Deliver Ingredients
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.
Nutritional Facts
Total Fat
29g
45%
Sugar
4g
N/A
Saturated Fat
16g
80%
Cholesterol
278mg
93%
Protein
20g
39%
Carbs
17g
6%
Vitamin A
270µg
30%
Vitamin B12
1µg
17%
Vitamin B6
0.2mg
10%
Vitamin C
6mg
10%
Vitamin D
2µg
N/A
Vitamin E
1mg
6%
Vitamin K
3µg
3%
Calcium
360mg
36%
Fiber
2g
10%
Folate (food)
43µg
N/A
Folate equivalent (total)
43µg
11%
Iron
2mg
10%
Magnesium
38mg
9%
Monounsaturated
9g
N/A
Niacin (B3)
0.6mg
2.8%
Phosphorus
394mg
56%
Polyunsaturated
2g
N/A
Potassium
205mg
6%
Riboflavin (B2)
0.5mg
26.9%
Sodium
651mg
27%
Trans
0.2g
N/A
Zinc
2mg
16%