Slow-Cooker Mexican Breakfast Casserole Recipe

Name: Slow-Cooker Mexican Breakfast Casserole Recipe
Ingredients: 1 lb bulk chorizo or sweet Italian sausage, cooked, drained; 9 corn tortillas; 8 eggs; 1 1/2 cups milk; 1 jalapeño chile, seeded, finely chopped, or 1 finely chopped chipotle chile in adobo sauce; 1 red bell pepper, chopped; 3/4 cup sliced green onions; 2 cups shredded pepper Jack cheese (8 oz); 2 tablespoons chopped fresh cilantro; 1 cup thick & chunky salsa

www.bettycrocker.com

All of our favorite Mexican flavors and textures come together beautifully in this hearty layered slow-cooker bake, which we love topped with chunky salsa and sliced avocado.

View full recipe on www.bettycrocker.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.bettycrocker.com.

Share this recipe:

Cooking tools:

Slow cooker
Skillet
Chef's knife
Cutting board
Mixing bowl
Whisk
Measuring cup
Spoon
Grater
Spatula

Ingredients

1 lb bulk chorizo or sweet Italian sausage, cooked, drained
9 corn tortillas
8 eggs
1 1/2 cups milk
1 jalapeño chile, seeded, finely chopped, or 1 finely chopped chipotle chile in adobo sauce
1 red bell pepper, chopped
3/4 cup sliced green onions
2 cups shredded pepper Jack cheese (8 oz)
2 tablespoons chopped fresh cilantro
1 cup thick & chunky salsa