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Mexican Breakfast Casserole Recipe

Written on Tuesday, April 25, 2017 | 4:14:00 PM



Serves : servings 
Preparation time : 30 minutes
Total Time: 4 hour

Ingredients : 
- 1 pound cooked and drained chorizo or sweet Italian sausage
- 9 corn tortillas
- 8 eggs
- ¾ of a pint milk
- 1 jalapeño chile, (seeded  and finely chopped)
- 1 red bell pepper, chopped
- 12 tbsp green onions (sliced)
- 8 ounces pepper Jack cheese (the cheese will be shredded)
- 2 tbsp fresh cilantro (chopped)
- 16 tbsp thick salsa

Preparation Method :
1) The slow cooker (5-6 quart) will be greased. Add 3 tortillas on the bottom of the slow cooker (you might need to tear in order to fully cover the bottom of the slow cooker).

2) The eggs will be beaten in a bowl. The chile and the milk will be whisked in. 2 tbsp bell pepper, 12 tbsp shredded cheese and 2 tbsp sliced onions will be reserved and set aside.

3) Add remaining bell pepper, cheese, onions and half of the sausage over the tortillas in slow cooker. Repeat the layering. The remaining 3 tortillas will be used for topping. Then, the egg mixture will be pored over the tortillas.

4) After covering, cook for about 5 hours on low heat (or cook for about 3 hours on high heat). Stop the cooking process when the internal temperature reached 160 degrees F and the center is set.

5) The remaining bell pepper, cheese, onions and cilantro will be sprinkled over the casserole. The foil will be removed and the casserole will be served with salsa and avocado slices.

** I would recommend you to use an oval slow cooker. Make sure the casserole will not get overcooked. The foil will prevent it from browning too fast.


** Jalapeño chile can be replaced with chipotle chile in adobo sauce




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