Slow Cooker Mexican Breakfast Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Egglands Extra Large egg 56g, 8 serving Sargento Reduced Fat 4 Cheese Mexican shredded 2c Johnsonville Turkey Breakfast Sausage 2 12 paks Milk, nonfat (skim milk), 1.5 cup *Jalapeno pepper raw (1 pepper) *Peppers, sweet, red, fresh, 1 medium Green Onions, raw, 2 bunches Mission yellow corn tortillas super size 30g, 6 serving
In medium bowl beat milk and eggs. Chop the sausage links into small pieces. Place onions, red pepper and jalapeno in food processor and mince; add veggies and cheese to meat and mix thoroughly.
Spray a 5-6 quart slow cooker with cooking spray. Place 2 tortillas on the bottom, tear to fit if needed (my cooker is oval). Top the tortillas with half the meat mixture. Top that layer with 2 more tortillas, then top those with remaining meat mixture. Place final tortillas on top and pour egg mixture over the tortillas. Cover and cook low for 4-5 hours or high setting 2-3 hours or until temperature reaches 160 F and the center is set. Serve with salsa or whatever other toppings you wish.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user LINWINAGAIN.
Spray a 5-6 quart slow cooker with cooking spray. Place 2 tortillas on the bottom, tear to fit if needed (my cooker is oval). Top the tortillas with half the meat mixture. Top that layer with 2 more tortillas, then top those with remaining meat mixture. Place final tortillas on top and pour egg mixture over the tortillas. Cover and cook low for 4-5 hours or high setting 2-3 hours or until temperature reaches 160 F and the center is set. Serve with salsa or whatever other toppings you wish.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user LINWINAGAIN.
Nutritional Info Amount Per Serving
- Calories: 334.7
- Total Fat: 16.6 g
- Cholesterol: 80.9 mg
- Sodium: 799.0 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 2.2 g
- Protein: 29.7 g
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