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Mexican Slow Cooker Breakfast Casserole Recipe

Mexican Slow Cooker Breakfast Casserole Recipe

A hearty slow cooker breakfast casserole layered with pork sausage, corn tortillas, green chiles, eggs, and Mexican-blend cheese. It cooks gently until the eggs are just set and makes about eight servings.
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Prep Time 25 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Casserole
  • 1 pound Bulk pork breakfast sausage
  • 1/2 cup Finely chopped onion
  • 12 Large eggs
  • 1 cup Whole milk
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 1 4- to 4.5-ounce can Chopped green chiles, undrained
  • 6 Small corn tortillas, about 6 inches each, cut into strips or 1-inch pieces
  • 2 cups, approximately 8 ounces Shredded Mexican-blend cheese
For the slow cooker
  • As needed Nonstick cooking spray or a little oil
Optional toppings
  • As desired Salsa
  • As desired Chopped green onions
  • As desired Fresh cilantro
  • As desired Diced avocado
  • As desired Sour cream

Method
 

Step-by-Step
  1. Spray a 5- to 6-quart slow cooker generously with nonstick spray or coat it lightly with oil.
  2. Brown the sausage and chopped onion in a skillet over medium heat, breaking the sausage into small pieces. Cook until no longer pink, then drain excess fat thoroughly.
  3. Whisk the eggs, whole milk, salt, and black pepper in a large bowl until evenly combined.
  4. Place approximately one-third of the tortilla pieces in the slow cooker. Add one-third of the cooked sausage mixture, green chiles, and shredded cheese.
  5. Repeat the tortilla, sausage, green chile, and cheese layers two more times, finishing with cheese on top.
  6. Pour the egg mixture evenly over the layered ingredients. Lightly press the layers down so the egg mixture reaches the tortilla pieces.
  7. Cover and cook on LOW for 4 to 5 hours, checking toward the earlier end because slow cookers vary. The casserole is ready when the center is set and the eggs reach at least 160°F/71°C; do not cook until the eggs become dry.
  8. Turn off the slow cooker and let the casserole stand, covered, for about 10 minutes. Cut it into wedges or scoop it into servings, then add your favorite toppings.

Notes

Grease the insert well and keep the lid closed during cooking. Mexican or pork chorizo can replace the breakfast sausage if browned thoroughly and drained. Salsa may be layered into the casserole or served on top; if adding salsa inside, reduce other liquid slightly. Frozen shredded hash browns may replace the tortillas, but thaw them first.