Crock Pot Huevos Rancheros Mexican Ranch Style Eggs Low Carb
Experience the bold, zesty flavors of Mexico with this low-carb Crock Pot Huevos Rancheros recipe—perfect for busy mornings or a hearty brunch. This slow-cooked dish features tender eggs nestled in a rich tomato and green chili base, infused with fragrant spices like cumin and paprika. Bell peppers, onions, and garlic add layers of flavor and texture, while a topping of melted cheddar cheese elevates each bite. The crock pot does all the work, delivering perfectly cooked eggs with minimal effort. Serve this savory, keto-friendly dish with optional garnishes like creamy avocado, tangy sour cream, and fresh cilantro for a customizable, flavor-packed meal. Ready in just a couple of hours, it's a comforting yet simple recipe that celebrates authentic Mexican ranch-style cooking.
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Recipe Information
Ingredients
- 6 large Eggs
- 15 oz (canned) Diced tomatoes with green chilies
- 0.5 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 medium Bell pepper, diced
- 1 tsp Cumin powder
- 1 tsp Paprika
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 cup Cheddar cheese, shredded
- 2 tbsp Cilantro, chopped (optional)
- 0.25 cup Sour cream (optional)
- 0.5 medium Avocado, sliced (optional)
Instructions
Spray the inside of your crock pot with non-stick cooking spray or lightly grease it with oil.
Pour the canned diced tomatoes with green chilies into the crock pot as the base layer.
Add the finely chopped onion, garlic, and diced bell pepper evenly over the tomatoes.
Sprinkle cumin powder, paprika, salt, and black pepper over the vegetable mixture, stirring gently to combine.
Cover the crock pot and cook on high heat for 1 hour to allow the flavors to meld and the vegetables to soften.
Create six small wells in the vegetable mixture with the back of a spoon. Crack one egg into each well, taking care not to break the yolks.
Cover and continue cooking on high heat for an additional 45-60 minutes, or until the egg whites are set but the yolks remain slightly runny (or adjust to your preferred level of doneness).
Sprinkle shredded cheddar cheese over the top and allow it to melt for the last 5 minutes of cooking.
Carefully serve the huevos rancheros into bowls, scooping up the egg, sauce, and vegetables together.
Garnish with chopped cilantro, a dollop of sour cream, and slices of avocado, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.1 g | 112% | |
| Saturated Fat | 41.3 g | 206% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1266 mg | 422% | |
| Sodium | 2362 mg | 103% | |
| Total Carbohydrate | 33.5 g | 12% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 12.8 g | ||
| Protein | 72.6 g | 145% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 1130 mg | 87% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1550 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
