OK OK OK, so I was clearly not having an “on” day with my photography skills, so it’s really hard to tell from the above photo that this is one of my all time favorite slow cooker recipes. I got the idea to make a Mexican lasagna (which is still coming), but as I was listing the ingredients it started to sound more and more like a Tex-Mex breakfast.
Boom. Mexican breakfast lasagna…ok, sounds better as casserole, so that’s what I named it.
I always love to make things simple. So we’re just going to combine the liquid ingredients in one bowl, and the solid ingredients in another. That means milk and eggs in one, and everything else in the other (except the tortillas).
Mash everything together much like when we made the cheese mix for our regular slow cooker lasagna. Go ahead…wash your hands and get in there and mush it all up. Feels kinda gross, but it’s faster than being dainty with a spoon. I like my stuff spicy so I added 3 jalapeños, but I don’t think it was enough. I’d probably add about 5-6 next time.
Next, we’re going to layer everything like a lasagna. Tortillas on the bottom, then bean mixture, then tortillas, and so on. I wrote 10-12 corn tortillas in the recipe, but I think I used more than that because I bought extra-tiny small ones that were freshly made. Yours may be bigger. Basically, you just want to make a solid layer, but don’t worry about making it perfect.
I made the mistake of using an 8 quart slow cooker, so I only had two layers. It didn’t make the meal taste bad, but it just made it look less impressive. If you use an extra large slow cooker like that, I’d probably double this recipe, or at least 1.5x it depending on how much food you want to make. Otherwise, this is more appropriate for a 6-quart slow cooker.
After all your layers are done, take the liquid mixture and pour it over the top. Everything will soak through the cracks and provide liquid for the slow cooker to cook.
When the dish is done, you’ll have a nice layer of cooked corn tortillas on top. Remember, it’s very important to use corn tortillas, or you’ll end up with a doughy mush at the end. The other good thing about corn tortillas is that as they soak up the milk, they soften, and in the end they’ll taste a bit like a tamale, which use a kind of corn mash to wrap the meat. Anyway, it’s delicious.
You can also add an extra layer of cheese on top to create a more cheesy breakfast. I didn’t need the extra calories, so I chose to leave it off.
You can see below that I have a few layers going on there. Everything is thoroughly cooked, and it’s not soupy! I actually added a little less milk than usual to see what would happen, but I think I’ll add the regular amount next time. This one turned out a little dry.
Lighting is terrible and I had something to do that day so I didn’t have time to take good photos in the morning. Sometimes it’s really hard to to photography with slow cookers because you need to make the dish, photograph, then photograph the result 8 hours later. Anyway, I did my best to reheat this one, add some fresh tomatoes and salsa, and melt some cheese on top.
For this dish I used the Gourmia 8.5 quart slow cooker (below). It performed as expected, and is my top pic for extra large slow cookers. You don’t see them as big as 8.5 quarts very often, and having a digital interface was a rarity!