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Low and Slow Huevos Rancheros

We love Mexican food, especially for breakfast. My slow cooker version of a favorite, huevos rancheros, is rolled into flour tortillas. It's a perfect way to serve a breakfast crowd. —Joan Hallford, North Richland Hills, Texas
  • Total Time
    Prep: 25 min. Cook: 3-1/2 hours + standing
  • Makes
    10 servings

Ingredients

  • 1/2 pound fresh chorizo
  • 1/2 cup chopped onion
  • 1/2 cup chopped sweet red pepper
  • 2 jalapeno pepper, seeded and chopped
  • 1 garlic clove, minced
  • 3 cups frozen cubed hash brown potatoes, thawed
  • 8 large eggs, beaten
  • 2 cups shredded Colby-Monterey Jack cheese
  • 1 cup salsa
  • 4 bacon strips, cooked and crumbled
  • 20 flour tortillas (6 inches)
  • Fresh chopped cilantro and additional salsa, optional

Directions

  • In a large skillet, cook chorizo, onion, pepper, jalapeno and garlic, over medium-high heat 6-8 minutes or until cooked through, breaking into crumbles; drain. Transfer mixture to a 3- or 4-qt. slow cooker. Stir in next five ingredients.
  • Cook, covered, until potatoes are tender and eggs are set, 3-1/2-4 hours. Turn off slow cooker; remove insert. Let stand 10 minutes before serving. Serve with tortillas. If desired, top with cilantro and additional salsa.

Test Kitchen tips
  • This is a versatile recipe that can be served with toppings of your choice. Try with avocado, sour cream, Mexican crema or lime wedges.
  • For party-sized brunch appetizers, serve the mixture in smaller “street taco”-sized tortillas or tortilla chip scoops. They’re cute and fun!
  • For make ahead convenience, brown the meat and vegetables beforehand.
  • Nutrition Facts
    2 tacos: 488 calories, 25g fat (11g saturated fat), 192mg cholesterol, 1028mg sodium, 41g carbohydrate (3g sugars, 4g fiber), 21g protein.

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