Best Slow Cooker Mexican Breakfast Casserole Recipes

SLOW-COOKER MEXICAN BREAKFAST CASSEROLE

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.

SLOW-COOKER MEXICAN BREAKFAST CASSEROLE RECIPE - (4/5)

Steps:

• 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.