I'm always looking for slow cooker recipes. This recipe was a double plus because it was "breakfast for dinner" which the kids love so much. I don't think I had ever made or eaten Huevos Rancheros before this, so I wasn't exactly sure what it was supposed to look or taste like. I took the original recipe found here and adapted it to what I had and what I thought the kids would eat (the original sounded a bit spicy). This was super easy to put together. I had it prepared mid-afternoon and by the time we came home from tae kwon do it was ready. I served this with yellow rice and we all enjoyed it.
Crock-Pot Huevos Rancheros Casserole
recipe adapted from Crock-Pot Ladies
8 Large Eggs
1/4 Cup milk
1 cup salsa
1 – 14.5 Ounce Can Black Beans, Rinsed and Drained
1 Teaspoon Cilantro
1/2 Teaspoon Black Ground Pepper
8 flour Tortillas, Soft Taco Size
sour cream (optional for topping)
1 avocado, diced (optional for topping)
shredded cheddar cheese (optional for topping)
Spray non-stick spray inside of your crock-pot.
Crack eggs into medium bowl, add milk and pepper and whisk.
In another bowl, mix beans, salsa, and cilantro.
Place two tortillas at bottom of crock.
Spoon about a third of the salsa/bean mixture on top.
Pour about a fourth of the egg mixutre on top of that.
Top with two more tortillas and repeat layering 3 times so egg is your top layer.
Cover and cook on low for approximately 8 hours.
Cut and serve with desired toppings.
Family Rating: 1 1/2 thumbs up.
This recipe is shared at:
Mangia Mondays @ Delightfully Dowling
On The Menu Monday @ StoneGable
The Bulletin Board @ Mrs. Happy Homemaker