Mexican

Slow Cooker Mexican Breakfast Casserole is for Breakfast.

Slow Cooker Mexican Breakfast Casserole takes 30 minutes to prepare.

Slow Cooker Mexican Breakfast Casserole takes 240 minutes to cook.

Slow Cooker Mexican Breakfast Casserole makes 8 servings.

The ingredients for Slow Cooker Mexican Breakfast Casserole are:

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

Here is how you make Slow Cooker Mexican Breakfast Casserole:

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 servingsNumber of Servings: 8Recipe submitted by SparkPeople user LINWINAGAIN.

The nutritional information for Slow Cooker Mexican Breakfast Casserole is:

• 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

Slow Cooker Mexican Breakfast Casserole is Mexican cuisine.