SLOW-COOKER MEXICAN BREAKFAST CASSEROLE

Slow-Cooker Mexican Breakfast Casserole image

All of our favorite Mexican flavors and textures come together beautifully in this hearty layered slow-cooker bake, which we love topped with chunky salsa and sliced avocado.

Provided by By Betty Crocker Kitchens

Time 4h30m

Yield 8

Number Of Ingredients 10

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 Old El Paso™ Thick 'n Chunky salsa

Steps:

Spray 5- to 6-quart slow cooker with cooking spray. Place 3 tortillas in slow cooker, tearing if needed to cover bottom.
In medium bowl, beat eggs, milk and chile with whisk. Reserve 2 tablespoons chopped bell pepper, 2 tablespoons green onions and 3/4 cup cheese; set aside.
Top tortillas in slow cooker with half of the sausage, remaining bell pepper, green onions and cheese. Repeat layers. Top with remaining 3 tortillas, tearing if needed to cover mixture. Pour egg mixture over tortillas.
Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 to 3 hours or until temperature reaches 160°F and center is set.
Sprinkle with reserved cheese, bell pepper, green onions and the cilantro. Remove foil before serving by loosening edges with table knife. Serve with salsa and avocado slices, if desired.

Nutrition Facts : Calories 540, Carbohydrate 20 g, Cholesterol 265 mg, Fat 2 1/2, Fiber 2 g, Protein 29 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1210 mg, Sugar 5 g, TransFat 0 g