Crock-Pot Huevos Rancheros Casserole

This recipe for Crock-Pot Huevos Rancheros Casserole is an easy breakfast recipe with eggs, beans & tortillas inspired by authentic Mexican food!

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!

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Crock-Pot Huevos Rancheros Casserole

Print Recipe Crock-Pot Huevos Rancheros Casserole

Rating	Votes: 1 Rating: 5 You: Rate this recipe!
Servings	6people
Prep Time	15minutes
Cook Time	480minutes

Ingredients

• 8 whole Eggs
• 1/4 cup Almond Milk or whatever milk product you normally use
• 3 whole Fresh Tomatoes diced
• 1/4 cup Onion diced
• 14.5 ounces Canned Black Beans rinsed and drained
• 2 - 4 ounces Canned Diced Hot Chilies drained
• 1 teaspoon Fresh Cilantro
• 1 teaspoon Adobo Seasoning such as Goya brand
• 1/2 teaspoon Freshly Ground Black Pepper
• 8 whole Corn Tortillas soft taco size

Servings: people

Ingredients 8 whole Eggs 1/4 cup Almond Milk or whatever milk product you normally use 3 whole Fresh Tomatoes diced 1/4 cup Onion diced 14.5 ounces Canned Black Beans rinsed and drained 2 - 4 ounces Canned Diced Hot Chilies drained 1 teaspoon Fresh Cilantro 1 teaspoon Adobo Seasoning such as Goya brand 1/2 teaspoon Freshly Ground Black Pepper 8 whole Corn Tortillas soft taco size Servings: people

Rating Votes: 1 Rating: 5 You: Rate this recipe! Servings 6people Prep Time 15minutes Cook Time 480minutes

Instructions

1. Spray inside of your crock-pot or grease with Crisco if desired.
2. Crack eggs into medium bowl, add milk and pepper and whisk.
3. In another bowl, mix beans, tomatoes, onion, chilies, Adobo powder and cilantro.
4. Place two corn tortillas at bottom of crock (or one if using burrito size-basically cover bottom).
5. Spoon about a third of the tomato/bean mixture on top.
6. Pour about a fourth of the egg mixutre on top of that.
7. Top with two more tortillas and repeat layering 3 times so egg is your top layer.
8. Cover and cook on low for approximately 8 hours.
9. Cut and serve.

Recipe Notes

This is what I would call medium hotness. Add some hot sauce or adobo sauce in there if you like spicy! I served with a little salsa on top. Since I made this in my 4 quart oval crock-pot, the smaller tortillas fit perfect shaped like a figure eight, slightly overlapping. You may need to adjust the size or number of tortillas you use depending on the size of your crock. This is definitely a bit messy not going to be a perfect looking casserole. But it tastes sooooo good!

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