Crock Pot Mexican Breakfast Casserole

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8 eggs

1 1/2 cups low-fat milk

1 jalapeño, seeded, finely chopped

1 pound bulk sausage, cooked and drained

1 red bell pepper, chopped

3/4 cup sliced green onions

2 cups low-fat Mexican blend cheese

cooking spray

9 corn tortillas

1/2 cup salsa, optional

pickled jalapeño slices, optional


1. 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.

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 160°F and center is set.

5. Serve with salsa, jalapeños, scallions, and whatever other toppings you wish.

Bon Appetit!

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