Crock-Pot Huevos Rancheros Casserole

Crock-Pot Huevos Rancheros Casserole

The one time I had Huevos Rancheros for breakfast was in one of the all night hotel restaurants out in Vegas. It was probably about 2 in the morning. Of course I was much younger then.  I’ve thought about how good that plate of goodness tasted ever since but I am not a big breakfast eater or cooker so I hadn’t tried making them. Then I was inspired to try to make a slow cooker version for my family. This recipe combines the best parts of Huevos Rancheros to me – the eggs and the beans and makes it into a casserole of sorts.  You could add cheese to this recipe if desired but as far as I can tell, cheese is not included in authentic Huevos Rancheros. My version was made with Almond Milk but make this with whatever milk you have on hand. And if you’re thinking “what am I going to cook for breakfast when the kids are back to school?” crock-pot breakfasts are a great way to serve a healthy breakfast without getting up and rushing around. Enjoy!

Ingredients

  • 8 Large Eggs
  • 1/4 Cup Almond Milk (or Whatever Milk Product You Use)
  • 3 Small Tomatoes, Diced
  • 1/4 Cup Onion, Diced
  • 1 – 14.5 Ounce Can Black Beans, Rinsed and Drained
  • 2 – 4 Ounce Cans Diced Hot Chilies, Drained
  • 1 Teaspoon Cilantro
  • 1 Teaspoon Goya Adobo Powder
  • 1/2 Teaspoon Black Ground Pepper
  • 8 Corn Tortillas, Soft Taco Size
Read the whole recipe on Crock-Pot Ladies