Slow-Cooker Mexican Breakfast Casserole Recipe

Name: Slow-Cooker Mexican Breakfast Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 eggs; 1 1/2 cups low fat milk; 1 jalapeno seeded and finely chopped; 1 pound bulk sausage cooked and drained; 1 red bell pepper chopped; 3/4 cup sliced green onions; 2 cups mexican blend cheese low fat; cooking spray; 9 corn tortillas; 1/2 cup salsa optional; pickled jalapenos optional

Servings: persons

8 eggs
1 1/2 cups low fat milk
1 jalapeno seeded and finely chopped
1 pound bulk sausage cooked and drained
1 red bell pepper chopped
3/4 cup sliced green onions
2 cups mexican blend cheese low fat
cooking spray
9 corn tortillas
1/2 cup salsa optional
pickled jalapenos optional

1
In medium bowl, beat eggs, milk, and jalapeno with a whisk. Combine the sausage, chopped red pepper, green onions, jalapeno, and cheese in a separate bowl. Set both aside.
2
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.
3
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.
4
Cover, and cook on low for 4 to 5 hours or on the high setting for 2 to 3 hours, or until temperature reaches 160u00b0F and center is set.
5
Serve with salsa, jalapenos, scallions, and whatever other toppings you wish.

788

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 eggs, 1 1/2 cups low fat milk, 1 jalapeno seeded and finely chopped, 1 pound bulk sausage cooked and drained, and more.

Yes, Slow-Cooker Mexican Breakfast Casserole falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow-Cooker Mexican Breakfast Casserole

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