Mexican Breakfast Casserole


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Mexican Breakfast Casserole
Prep time: 
Cook time: 
Total time: 

Serves: 8

  • 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

  1. 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.
  2. 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.
  3. 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.


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