Slow-Cooker Mexican Breakfast Casserole

Slow-Cooker Mexican Breakfast Casserole

All of our favorite Mexican flavors and textures come together beautifully in this hearty layered slow-cooker bake, which we love topped with chunky salsa and sliced avocado.


  • Prep Time : 30 MIN
  • Total Time : 4 HR 30 MIN
  • Servings : 8


1  lb bulk chorizo or sweet Italian sausage, cooked, drained
9  corn tortillas
8  eggs
1  1/2  cups milk
1  jalapeño chile, seeded, finely chopped, or 1 finely chopped chipotle chile in adobo sauce
1  red bell pepper, chopped
3/4  cup sliced green onions
2  cups shredded pepper Jack cheese (8 oz)
2  tablespoons chopped fresh cilantro
1  cup Old El Paso Thick ‘n Chunky salsa


  • 1) Spray 5- to 6-quart slow cooker with cooking spray. Place 3 tortillas in slow cooker, tearing if needed to cover bottom.
  • 2) In medium bowl, beat eggs, milk and chile with whisk. Reserve 2 tablespoons chopped bell pepper, 2 tablespoons green onions and 3/4 cup cheese; set aside.
  • 3) Top tortillas in slow cooker with half of the sausage, remaining bell pepper, green onions and cheese. Repeat layers. 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 on High heat setting 2 to 3 hours or until temperature reaches 160°F and center is set.
  • 5) Sprinkle with reserved cheese, bell pepper, green onions and the cilantro. Remove foil before serving by loosening edges with table knife. Serve with salsa and avocado slices, if desired.


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