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Slow Cooker Mexican Breakfast Casserole: Submitted by: JoAnn Jackson, RN, BSN | Date Added: 2 May 2010
Listed in: Breakfast Ideas / Egg dishes
Ingredients

The Ingredients.
serves 8, easily.

corn tortillas (I didn't count them. Maybe I used 8? 7?)
8 eggs
2 cups fat free milk
2 cups shredded Mexican blend cheese
1 (7-ounce) can green chiles, drained
1 red bell pepper, seeded and diced
1 very small onion, diced (you could throw in a few sliced scallions too)
1 cup corn (I had leftover fresh corn from the weekend, but frozen canned (drained well) would work just fine)
1 cup sliced mushrooms (optional)
3/4 teaspoon kosher salt
1/2 teaspoon black pepper

Cooking Instructions

The Directions.

Use a 4 quart round slow cooker. Butter or Pam the inside of your stoneware. Put a layer of corn tortillas on the bottom---you may have to tear some to make them fit nicely.
In a very large mixing bowl, combine all of the other ingredients, and whisk together. Pour about 1/2 of the mixture into the slow cooker, on top of the tortillas. Put in another layer of tortillas, and top with the remaining egg/milk/cheese/veggie mixture. Top with another layer of corn tortillas.

Cover and cook on low for 6-7 hours, or on high for 4-5. If your cooker seals well (my 4-quart has a plastic lid, and a lot of condensation builds up), uncover 15-20 minutes before serving and cook on high to release condensation and to firm up the top a bit. You know it is done when the eggs are fully cooked and the edges begin to brown.

Recipe Pictures - Hover cursor to scroll if several images:
Slow Cooker Mexican Breakfast Casserole
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