Slow-Cooker Mexican Breakfast Casserole

Make breakfast easy with this Slow-Cooker Mexican Breakfast Casserole recipe! They whole family will enjoy it!

Photo by Renee K.
Adapted from popsugar.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from popsugar.com

Ingredients

  • 8

    eggs

  • 1 1/2

    cups low-fat milk

  • 1

    jalapeño, seeded, finely chopped

  • 1

    pound bulk sausage, cooked and drained

  • 1

    red bell pepper, chopped

  • 3/4

    cup sliced green onions

  • 2

    cups low-fat Mexican blend cheese

  • Cooking spray

  • 9

    corn tortillas

  • 1/2

    cup salsa, optional

  • Pickled jalapeño slices, optional

Directions

In medium bowl, beat eggs, milk, and jalapeño with a whisk. Combine the sausage, chopped red pepper, green onions, jalapeño, and cheese in a separate bowl. Set both aside. Spray a 5- to 6-quart slow cooker with cooking spray. Place 3 tortillas in a slow cooker, tearing, if needed, to cover the bottom. Top the tortillas in slow cooker with half of the sausage, bell pepper, green onion, and cheese mixture. Layer 3 tortillas on top, then top those tortillas with the rest of the sausage, vegetable, and cheese mixture. Top that layer with remaining 3 tortillas, tearing, if needed, to cover mixture. Pour egg mixture over tortillas. Cover, and cook on low for 4 to 5 hours or on the high setting for 2 to 3 hours, or until temperature reaches 160°F and center is set 5Serve with salsa, jalapeños, scallions, and whatever other toppings you wish.

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