Keto Huevos Rancheros Frittata Food

HUEVOS RANCHEROS FRITTATA

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a 9-inch baking dish with cooking spray.
• Beat eggs in a large bowl with a fork until slightly frothy. Mix in sour cream and Mexican seasoning. Add salsa, tomato, onion, and cilantro. Pour into the prepared baking dish. Sprinkle 3/4 cup Mexican cheese blend on top; stir in gently with a fork.
• Bake in the preheated oven until firm and springs back when gently pressed, about 20 minutes. Sprinkle remaining 3/4 cup Mexican cheese blend and jalapeno on top. Continue baking until cheese bubbles and turns golden, 5 to 10 minutes.
• Let frittata stand for 10 minutes before slicing with a serrated knife.

HUEVOS RANCHEROS FOR TWO

Steps:

• Cook eggs over-easy or poached to your liking.
• Heat refried beans in microwave or on top of stove.
• Heat corn tortilla over open flame of gas stove or in microwave for 20 seconds.
• Assemble per: 1 Tortilla, 1/4 cup beans, 1 egg, 1/4 cup cheese, 1 Tbl salsa.
• Serve and enjoy as is or garnish with sour cream, black olives, avocado and/or cilantro.

CROCK POT HUEVOS RANCHEROS (MEXICAN RANCH-STYLE EGGS) (LOW CARB)

Steps:

• Grease crock pot with the butter (leaving any excess in the pot), and set aside.
• In a large bowl, combine the eggs, cream, Mexican cheese, pepper, and chili powder.
• Add the garlic and chilies, and stir.
• Pour mixture into the crock pot, cover, and cook on LOW for 3 hours and 45 minutes (longer may cause the edges to burn).
• Remove lid and top with enchilada sauce and cheddar cheese.
• Replace lid and cook until sauce is warm and cheese is melted (15 minutes).
• Top tortillas with eggs and serve.