Slow-Cooker Sausage Breakfast Casserole

Spice up your breakfast with this slow-cooker casserole made with chorizo and green chiles. The corn tortillas soften as the dish cooks and add rich, hearty flavor.

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  • prep time 25 min
  • total time 4 hr 30 min
  • ingredients 8
  • servings 8
 

Ingredients

1
lb bulk chorizo sausage or sweet Italian sausage
8
eggs
1
cup milk
1
can (4.5 oz) Old El Paso™ chopped green chiles
2
cups shredded Colby-Monterey Jack cheese blend (8 oz)
1
red bell pepper, chopped
9
soft corn tortillas (6 inch)
1
cup Old El Paso™ Thick 'n Chunky salsa or green tomatillo salsa

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain. Set aside.
  • 2 In medium bowl, beat eggs, milk and green chiles with whisk. Reserve 3/4 cup of the cheese and 2 tablespoons of the chopped bell pepper for topping.
  • 3 Line side of 5- to 6-quart slow cooker with foil folded into thirds; spray foil with cooking spray. Place 3 of the tortillas in bottom of slow cooker, tearing if needed to completely cover bottom. Layer with half of the cooked sausage, half of the remaining bell pepper and half of the remaining cheese. Top with 3 more tortillas. Repeat layers of sausage, bell pepper and cheese. Top with remaining 3 tortillas, tearing if needed to cover mixture. Pour egg mixture over tortillas.
  • 4 Cover; cook on Low heat setting 4 to 5 hours (or High heat setting 2 to 3 hours) or until set and temperature in center is 160°F. Sprinkle with reserved 3/4 cup cheese and 2 tablespoons bell pepper. Cover; cook 5 minutes longer or until cheese is melted. Remove foil before serving by loosening edges with table knife. Serve with salsa.
  • 1 In 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain. Set aside.
  • 2 In medium bowl, beat eggs, milk and green chiles with whisk. Reserve 3/4 cup of the cheese and 2 tablespoons of the chopped bell pepper for topping.
  • 3 Line side of 5- to 6-quart slow cooker with foil folded into thirds; spray foil with cooking spray. Place 3 of the tortillas in bottom of slow cooker, tearing if needed to completely cover bottom. Layer with half of the cooked sausage, half of the remaining bell pepper and half of the remaining cheese. Top with 3 more tortillas. Repeat layers of sausage, bell pepper and cheese. Top with remaining 3 tortillas, tearing if needed to cover mixture. Pour egg mixture over tortillas.
  • 4 Cover; cook on Low heat setting 4 to 5 hours (or High heat setting 2 to 3 hours) or until set and temperature in center is 160°F. Sprinkle with reserved 3/4 cup cheese and 2 tablespoons bell pepper. Cover; cook 5 minutes longer or until cheese is melted. Remove foil before serving by loosening edges with table knife. Serve with salsa.

EXPERT TIPS

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Expert Tips

Top with sliced jalapeño chiles for added heat.

We recommend corn tortillas in this dish. Flour tortillas may be substituted, but be prepared for taste and texture differences.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
530
(
Calories from Fat
330),
% Daily Value
Total Fat
37g
37%
(Saturated Fat
16g,
16%
Trans Fat
0g
0%
),
Cholesterol
265mg
265%;
Sodium
1240mg
1240%;
Total Carbohydrate
19g
19%
(Dietary Fiber
2g
2%
  Sugars
4g
4%
),
Protein
29g
29%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
20%;
Calcium
30%;
Iron
10%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 1/2 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
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