Slow Cooker Mexican Breakfast Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Slow Cooker Mexican Breakfast Casserole calories by ingredient


Introduction

revised edition to lower fat and calories. revised edition to lower fat and calories.
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

Tips

The original recipe called for 1 pound bulk sausage cooked and drained but I substituted the cheapest precooked turkey sausage I could find.


Directions

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.