Ingredients for Crock Pot Huevos Rancheros Mexican Ranch Style Eggs Low Carb
- 1 tablespoon butter
- 6 large eggs
- Light Cream
- Mexican Blend Cheese
- 1/4 teaspoon black pepper
- 1 teaspoon chili powder
- Garlic Clove
- Green Chilies
- Red Enchilada Sauce
- Sharp Cheddar Cheese
- Tortillas (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Crock Pot Huevos Rancheros Mexican Ranch Style Eggs Low Carb? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Crock Pot Huevos Rancheros Mexican Ranch Style Eggs Low Carb
- Grease a 6-quart crock-pot with 1 tablespoon of butter.
- In a large bowl, whisk together 6 large eggs, 1/2 cup heavy cream, 1 cup shredded Mexican cheese blend, 1/4 teaspoon black pepper, and 1 teaspoon chili powder.
- Add 2 cloves minced garlic and 1-2 chopped jalapeños (adjust to your spice preference) and stir until well combined.
- Pour the egg mixture into the prepared crock-pot. Cover and cook on low for 3 hours and 45 minutes (or until eggs are set to your liking).
- Remove the lid and top with 1/2 cup enchilada sauce and 1/2 cup shredded cheddar cheese.
- Replace the lid and cook for an additional 15-20 minutes, or until the sauce is warmed through and the cheese is melted and bubbly.
- Serve immediately over warm tortillas (optional, for a non-low carb option), or enjoy the eggs alone with your favorite low-carb toppings such as shredded lettuce, re-fried beans, salsa, or avocado.
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
24g
Fat
81g
Carbs
14g