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Slow-Cooker Mexican Breakfast Casserole
Slow-Cooker Mexican Breakfast Casserole
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Prep Time:
30 minutes
Total Time:
4 hours 30 minutes
Satisfy your cravings with a delicious slow-cooker Mexican bake, layered with all the best flavors and topped with chunky salsa and creamy avocado slices.
Ingredients:
  • 1 lb bulk chorizo or sweet Italian sausage, cooked, drained
  • 9 corn tortillas
  • 8 eggs
  • 1 1/2 cups milk
  • 1 jalapeño chile, seeded, finely chopped, or 1 finely chopped chipotle chile in adobo sauce
  • 1 red bell pepper, chopped
  • 3/4 cup sliced green onions
  • 2 cups shredded pepper Jack cheese (8 oz)
  • 2 tablespoons chopped fresh cilantro
  • 1 cup thick & chunky salsa
Instructions:
  • Grease a 5- to 6-quart slow cooker with cooking spray. Arrange 3 tortillas in the cooker, tearing them if necessary to fully cover the bottom.
  • Whisk eggs, milk, and chile in a medium bowl until smooth. Set aside 2 tablespoons of bell pepper, 2 tablespoons of green onions, and 3/4 cup of cheese for later.
  • Layer half of the sausage, bell pepper, green onions, and cheese on top of the tortillas in the slow cooker. Repeat the layers. Finish with the remaining 3 tortillas, tearing if necessary to cover the mixture, and pour the egg mixture over the top.
  • Cover and cook on Low heat for 4-5 hours, or on High heat for 2-3 hours, until the temperature reaches 160°F and the center is set.
  • Top with the remaining cheese, bell pepper, green onions, and cilantro. Remove foil before serving by gently loosening the edges with a table knife. Serve with salsa and avocado slices, if preferred.

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