Crock Pot Huevos Rancheros Mexican Ranch Style Eggs Low Carb Recipe

Indulge in a hearty, low-carb breakfast or dinner with this incredibly easy Crock-Pot Huevos Rancheros recipe! This Mexican-inspired dish features perfectly cooked eggs simmered in a rich blend of spices and cheese, then topped with a vibrant enchilada sauce and melted cheddar. A delightful twist on a classic, perfect for busy weeknights or lazy weekends. Prepare for a flavor explosion that's both satisfying and guilt-free!

Prep Time 15 mins
Cook Time 245 mins
Calories 563.2 kcal
Protein 50g
Rating 4.9 (11 Reviews)
Crock Pot Huevos Rancheros Mexican Ranch Style Eggs Low Carb 14

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Crock Pot Huevos Rancheros Mexican Ranch Style Eggs Low Carb

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How to Make Crock Pot Huevos Rancheros Mexican Ranch Style Eggs Low Carb

  1. Grease a 6-quart crock-pot with 1 tablespoon of butter.
  2. 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.
  3. Add 2 cloves minced garlic and 1-2 chopped jalapeños (adjust to your spice preference) and stir until well combined.
  4. 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).
  5. Remove the lid and top with 1/2 cup enchilada sauce and 1/2 cup shredded cheddar cheese.
  6. 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.
  7. 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