Slow-Cooker Mexican Breakfast Casserole

Name: Slow-Cooker Mexican Breakfast Casserole
Prep time: 4 h 30 min
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 454 grams bulk chorizo or sweet Italian sausage, cooked, drained; 1 jalapeño chile, seeded, finely chopped, or 1 finely chopped chipotle chile in adobo sauce; 9 corn tortillas; 8 eggs; 2 Tbsps chopped fresh cilantro; 177 milliliters sliced green onions; 355 milliliters milk; 227 grams cups shredded pepper Jack cheese; 1 red bell pepper, chopped; 237 milliliters Old El Thick n Chunky salsa

The recipe Slow-Cooker Mexican Breakfast Casserole could satisfy your Mexican craving in around 4 hours and 30 minutes. One serving contains 535 calories, 30g of protein, and 37g of fat. This recipe serves 8. This recipe covers 23% of your daily requirements of vitamins and minerals. Not It will be a hit at your Christmas event. Head to the store and pick up cilantro, bell pepper, pepper jack cheese, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It works well as a main course. It is a good option if you're following a gluten free diet.

Instructions

Spray 5- to 6-quart slow cooker with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Slow Cooker

Place 3 tortillas in slow cooker, tearing if needed to cover bottom.

Ingredients you will need

Tortilla

Equipment you will use

Slow Cooker

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.

Ingredients you will need

Green Onions

Bell Pepper

Cheese

Chili Pepper

Egg

Milk

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Green Onions

Bell Pepper

Tortilla

Sausage

Cheese

Equipment you will use

Slow Cooker

Pour egg mixture over tortillas.

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Tortilla

Egg

Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 to 3 hours or until temperature reaches 160F and center is set.

Sprinkle with reserved cheese, bell pepper, green onions and the cilantro.

Ingredients you will need

Green Onions

Bell Pepper

Cilantro

Cheese

Remove foil before serving by loosening edges with table knife.

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Knife

Aluminum Foil

Serve with salsa and avocado slices, if desired.

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Avocado Slices

Salsa

Equipment

Ingredients

Servings:

454grams

bulk chorizo or sweet Italian sausage, cooked, drained 1

jalapeño chile, seeded, finely chopped, or 1 finely chopped chipotle chile in adobo sauce 9

corn tortillas 8

eggs 2Tbsps

chopped fresh cilantro 177milliliters

sliced green onions 355milliliters

milk 227grams

cups shredded pepper Jack cheese 1

red bell pepper, chopped 237milliliters

Old El Thick 'n Chunky salsa

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Archery Summit Willamette Valley Pinot Noir. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 40 dollars per bottle.