Mexican Breakfast Cassserole (Oven or Slow Cooker)

Submitted by Bonnie G #2

"This recipe was orginally found on line to be made with a slow cooker, I didn't have time for that with my hungry bunch, so followed the directions as listed but just put in a casserole dish, topped with a final spread of cheese, and backed in the oven for 30 minutes. DH delcared this a save and do again, so thinking it's a winner"

 

• Ready In: 45mins
• Ingredients: 11
• Yields: 1 Casserole
• Serves: 8

ingredients

• 8 eggs
• 1 1⁄2 cups low-fat milk
• 1 lb bulk sausage, cooked and drained
• 1 red bell pepper, chopped
• 3⁄4 cup sliced green onion
• 2 cups low fat Mexican blend cheese
• cooking spray
• 9 corn tortillas
• 1⁄2 cup salsa (optional)
• 1⁄4 cup sour cream (optional)
• 1⁄4 cup pickled jalapeno pepper (optional)

directions

1. In medium bowl, beat eggs, milk and jalapeno with a whisk.
2. Combine sausage, red pepper, green onions, jalapeno and cheese in a separate bowl. Set both aside.
3. Spray a 5-6 quart slow cooker (or in my case a large casserole dish) Place 3 tortillas in slow cooker (or casserole dish) tearing if needed to cover bottom.
4. Top tortillas with half of sausage, bell pepper, green onion and cheese mixture. Layer 3 tortillas on top, then top those with rest of sausage, vegetable and cheese mixture. Top that layer with remaining 3 tortillas, tearing if need to cover mixture.
5. Pour egg mixture over tortillas.
6. Cover and cook on low for 4-5 hours in slow cooker, or 2-3 hours on high setting or until temperture reaches 160 F and center is set.
7. If using casserole, cook at 350 F for 30 minutes or until center is set.