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Low and Slow Huevos Rancheros

Name: Low and Slow Huevos Rancheros
Prep time: 25 min
Cook time: 3 h 30 min
Total time: 3 h 55 min
Yield: 10 servings
Cuisine: North America, Mexican
Ingredients: 1/2 pound fresh chorizo; 1/2 cup chopped onion; 1/2 cup chopped sweet red pepper; 2 jalapeno peppers, 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

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Test Kitchen Approved

Total Time

Prep: 25 min. Cook: 3-1/2 hours + standing

Makes

10 servings

Updated: Nov. 29, 2022

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

Low and Slow Huevos Rancheros Recipe photo by Taste of Home

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Ingredients

1/2 pound fresh chorizo
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
2 jalapeno peppers, 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, jalapenos and garlic, over medium-high heat until cooked through, 6-8 minutes, breaking into crumbles; drain. Transfer mixture to a 3- or 4-qt. slow cooker. Stir in next 5 ingredients.
Cook, covered, on low 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.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

2 tacos: 488 calories, 25g fat (11g saturated fat), 192mg cholesterol, 1028mg sodium, 41g carbohydrate (3g sugars, 4g fiber), 21g protein.

Low and Slow Huevos Rancheros

Ingredients

Directions

Nutrition Facts

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