Slow Cooker Mexican Breakfast Casserole

Brief Description

mexican breakfast


  • 8 eggs
  • 1 1/2 cups of low-fat milk
  • 1lb bulk sausage cooked and drained
  • 1 red bell pepper chopped
  • 3/4 cup sliced green onions
  • 2 cups low-fat Mexican cheese blend
  • cooking spray
  • 9 corn tortillas
  • 1/2 cup salsa, optional
  • jalapeno slices, optional

Ready in

5 hrs: 20 min




Makes / Serves

Nutritional Facts

serve size 1/8 casserole
sodium 703mg
protein 24.7g
calories 386
cholesterol 221mg
sugar 4.4g
fat 24.0g
saturated fat 8.5g
carbohydrates 17.9g
fiber 2.6g


1. 1. In medium bowl, beat eggs, milk, and jalapeño with a whisk. Combine the sausage, chopped red pepper, green onions, jalapeño, and cheese in a separate bowl. Set both aside.
2. 2. Spray a 5- to 6-quart slow cooker with cooking spray. Place 3 tortillas in a slow cooker, tearing, if needed, to cover the bottom.
3. 3. Top the tortillas in slow cooker with half of the sausage, bell pepper, green onion, and cheese mixture. Layer 3 tortillas on top, then top those tortillas with the rest of the sausage, vegetable, and cheese mixture. Top that layer with remaining 3 tortillas, tearing, if needed, to cover mixture. Pour egg mixture over tortillas.
4. 4. Cover, and cook on low for 4 to 5 hours or on the high setting for 2 to 3 hours, or until temperature reaches 160°F and center is set.
5. 5. Serve with salsa, jalapeños, scallions, and whatever other toppings you wish.

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