Slow Cooker Mexican Breakfast Casserole
This is a quickly-prepared breakfast the evening before that you can enjoy the next morning. Set it going around midnight and it'll be ready by 6AM (make sure your slow cooker has an automatic warming option). This also makes a great rewarmed breakfast for a hearty meal you can just pop in the microwave and be off to work. Goes great with coffee!
Servings: 6 People
Ingredients
- 10-12 Corn Tortillas
- 1 Can Black Or Pinto Beans Drained
- 1 Pound Chorizo Sausage (can substitute linquiça for Portuguese style)
- 1 Cup Milk
- 10 Eggs
- 1-3 Fresh Jalapenos Finely Chopped
- 1 green bell pepper Roughly Chopped
- 2 Green Onions Chopped
- 1 Cup Cheese Shredded
- 2 Whole Tomatoes Chopped
- 1 Teaspoon Oregano
- 3 Cloves garlic Finely Chopped
- 1/2 Teaspoon Cumin Ground. Can add more for more flavor
- 1 Teaspoon Coriander Crushed
- 1 Teaspoon Chili Powder
Instructions
- Combine "wet" ingredients (egg, milk)
- Beat the eggs and milk to mix
- Combine "dry" ingredients with the exception of tomatoes and corn tortillas
- Lightly grease the slow cooker
- Place one layer of corn tortillas on the bottom of the slow cooker
- Use a spoon to distribute the bean mixture on top of the tortillas, keeping in mind you want to create several layers
- Add a layer of tortillas, then another layer of beans, and so on.
- Top with a final layer of corn tortillas
- Pour egg mixture over the top of everything
- Set cooker to LOW for 6 hours
Notes
You can make this more spicy by adding a combination of cayenne pepper or other peppers. I like lots of jalapeños!