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), warmed; Optional: Fresh chopped cilantro and additional salsa

TEST KITCHEN APPROVED

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

Recipe by Joan Hallford, North Richland Hills, Texas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

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

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.

TEST KITCHEN APPROVED

Low and Slow Huevos Rancheros

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Yield:10 servings

Prep:25 min

Cook:3 hours 30 min

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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), warmed
Optional: Fresh chopped cilantro and additional salsa

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Directions

1
In a large skillet, cook chorizo, onion, pepper, jalapenos and garlic over medium-high heat until cooked through, 6-8 minutes, breaking meat into crumbles; drain. Transfer mixture to a 3- or 4-qt. slow cooker. Stir in next 5 ingredients.

2
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, and top with cilantro and additional salsa if desired.

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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