Vegetarian

Crock Pot Mexican Breakfast Casserole is for Breakfast.

Crock Pot Mexican Breakfast Casserole takes 5 minutes to prepare.

Crock Pot Mexican Breakfast Casserole takes 360 minutes to cook.

Crock Pot Mexican Breakfast Casserole makes 8 servings.

The ingredients for Crock Pot Mexican Breakfast Casserole are:

8 large eggs
2 cup fat free skim milk
1.5 cups shredded Mexican blend cheese
1 can Rotel- I used the basic tomatoes and green chilies but you could use whichever you prefer
Dozen black ripe olives sliced
approx. 36 tortilla chips (varies depending on type and size)*

*you could also use corn tortillas instead
If you want a non-vegetarian variation add in shredded chicken or chorizo, I will be doing this next time.

Here is how you make Crock Pot Mexican Breakfast Casserole:

Mix all ingredients except for the tortilla chips in a medium bowl and set aside. Spray inside of crock pot with non-stick cooking spray and turn on to low. Spread 1/3 (approx. 12) chips in bottom of crock pot then poor half of the egg mixture over the top. Repeat for a 2nd layer. Crush the last of the tortilla chips and scatter on top. cook on low 6-7 hours. for the last 15-20 minutes remove lid and turn to high to release any built up moisture. OR next time I am going to try slightly venting the lid through the entire cooking time to keep moisture from building up during cooking (this is how it is done when you bake breads in the crock pot)Slice like a pizza or pie into 8 pieces. Serve alone or with sour cream, salsa, etc. Serving Size: makes at least 8 pie size piecesNumber of Servings: 8Recipe submitted by SparkPeople user RMENTEER.

The nutritional information for Crock Pot Mexican Breakfast Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 225.0

• Total Fat: 16.5 g
• Cholesterol: 234.7 mg
• Sodium: 520.5 mg
• Total Carbs: 12.0 g
• Dietary Fiber: 0.7 g
• Protein: 14.2 g