Slow Cooker Mexican Breakfast Casserole
- 23g Carbohydrate; 3g Dietary Fiber
cooking spray
8 corn tortillas
8 large eggs
2 cups fat-free milk
2 cups shredded Mexican blend cheese
7 ounces green chile enchilada sauce -- (1 can) drained
1 red bell pepper -- seeded and diced
1 tiny onion -- diced
1 cup corn
1 cup sliced mushrooms -- (optional)
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
Use a 4-quart slow cooker.
Spray the inside of your stoneware with cooking spray.
Put a layer of corn tortillas on the bottom - you may have to tear some to
make them fit nicely.
In a very large mixing bowl, combine all of the other ingredients, and whisk
together. Pour about one-half of the mixture into the stoneware, on top of
the tortillas. Put in another layer of tortillas, and top with the remaining
egg mixture. Top with another layer of corn tortillas.
Cover and cook on low for 6-7 hours, or on high for 4-5 hours.
If your slow cooker seals well (my 4-quart has a plastic lid, and a lot of
condensation builds up), uncover 15 to 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.
Serves 8
Source:
"Make it Fast, Cook it Slow by Stephanie O'Dea, 2009"
S(Formatted by Chupa Babi):
"Jan 2010"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 304 Calories; 16g Fat (46.0% calories
from fat); 18g Protein; 23g Carbohydrate; 3g Dietary Fiber; 242mg
Cholesterol;
512mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0
Non-Fat Milk; 2 Fat.
NOTES : Cooker: 4-quart
Time: Low 6 to 7 hours; High 4 to 5 hours
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----- Original Message -----
From: "Carlos Palomino" <[email protected]>
To: <[email protected]>
Sent: Wednesday, March 17, 2010 7:36 AM
Subject: Re: [CnD] crockpot Mexican breakfast casserole
Could I get the recipe, please?
Carlos
Google Voice: (207) 956-0805
-----Original Message-----
From: [email protected]
[mailto:[email protected]] On Behalf Of sharon
howerton
Sent: Monday, March 15, 2010 7:05 AM
To: [email protected]
Subject: [CnD] crockpot Mexican breakfast casserole
This recipe was posted several weeks ago, and I made it yesterday. I would
without a doubt make it again. I used a 3 qt crockpot and that worked
fine. Cooking for 5 hours on high was also good. The recipe was easy to
put together, easy to serve and very tasty. My friend used a little hot
sauce to taste and both of us added sour cream which only enhanced the
wonderful flavor. I was selfish and didn't give him the leftovers!
Sharon
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