Mexican Breakfast Casserole
Author: Stephanie O’dea (crockpot365.blogspot.com)
- 7-8 corn tortillas
- 8 eggs
- 2 cups fat free milk
- 2 cups shredded Mexican blend cheese
- 1 (7-ounce) can green chiles, drained
- 1 red bell pepper, seeded and diced
- 1 tiny onion, diced
- 1 cup corn (I had leftover fresh corn from the weekend, but frozen would totally work)
- 1 cup sliced mushrooms (optional)
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- I used a 4 quart round slow cooker. Butter or Pam the inside of your stoneware. Put a layer of corn tortillas on the bottom—you may have to tear some to make them fit nicely.
- In a very large mixing bowl, combine all of the other ingredients, and whisk together. Pour about ½ of the mixture into the slow cooker, on top of the tortillas. Put in another layer of tortillas, and top with the remaining egg/milk/cheese/other stuff mixture. Top with another layer of corn tortillas.
- Cover and cook on low for 6-7 hours, or on high for 4-5. If your cooker seals well (my 4-quart has a plastic lid, and a lot of condensation builds up), uncover 15-20 minutes before serving and cook on high to release condensation and to firm up the top a bit. You know your breakfast is done when the eggs are fully cooked and the edges have begun to brown and the cheese gets a bit crispy on the sides.