Ingredients
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3 cups Gluten-Free Salsa
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2 cups cooked Beans
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6 Egg
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Salt
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Black Pepper
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⅓ cup reduced-fat grated Mexican-blend Cheese
Directions
Steps
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1
Done
|
Mix salsa and beans in the slow cooker. |
|
2
Done
|
Cook on High for 1 hour or until steaming. |
|
3
Done
|
With a spoon, make 6 evenly spaced dents in the salsa mixture; try not to expose the bottom of the crock. Break an egg into each dent. |
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4
Done
|
Salt and pepper eggs. Sprinkle with cheese if you wish. |
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5
Done
|
Cover and continue to cook on High until egg whites are set and yolks are as firm as you like them, approximately 20–40 minutes. |
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6
Done
|
To serve, scoop out an egg with some beans and salsa. |
