Wednesday, March 25, 2009

.:Crockpot Mexican Breakfast Casserole:.

I haven't actually tried this yet, but it sounds delicious and I plan to put it on the menu for next week! I'm all about crockpot meals! It says it's a breakfast casserole, but obviously it would be good morning or nite! I found it on this awesome website.

Serves 8

Corn tortillas - 7 or 8
8 eggs
2 c fat free milk
2 c shredded Mexican blend cheese (or just plain cheddar or whatever cheese you want!)
1 can (7 oz.) drained green chilis
1 red bell pepper, seeded and diced
1 onion diced
1 c corn
1 c sliced mushrooms (optional)
3/4 t kosher salt
1/2 t black salt
* Optional - add whatever meat you would like
(In my opinion, the onions are optional too!)

- Butter or Pam the inside of your stoneware
- Put a layer of tortillas on the bottom (you may have to tear them to make them fit nicely)
- In a large mixing bowl, combine all of the other ingredients, whisk together
- Pour about 1/2 of the mixture in the crockpot, on top of the tortillas
- Put in another layer of tortillas
- Top with the remaining mixture
- Top with another layer of tortillas
- Cover and cook on low for 6-7 hours, or on high for 4-5 hours
- If your crockpot seals well (causing a lot of condensation) uncover 15-20 minutes before serving and cook on high to release the condensation and firm up the top a bit
- You know it is done when the eggs are cooked, edges have begun to brown, and the cheese is slightly crispy

If you don't like corn tortillas, or want to go another route, you can use frozen hashbrowns instead.


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