Best 2 Slow Cooker Mexican Breakfast Casserole Recipes

**Kickstart your day with a flavorful fiesta of flavors with this tantalizing Slow Cooker Mexican Breakfast Casserole!**

Transport your taste buds to the vibrant streets of Mexico with this delectable casserole that combines the best of Mexican cuisine with the convenience of slow-cooking. Dive into layers of fluffy eggs, savory chorizo, gooey cheese, and a delightful medley of Mexican spices, all lovingly enveloped in a warm tortilla blanket. Each bite is a burst of bold flavors that will awaken your senses and energize you for the day ahead. This recipe is not only a culinary delight but also incredibly versatile, allowing you to customize it with your favorite Mexican ingredients and toppings. From the zesty kick of salsa to the refreshing crunch of avocado, every spoonful promises a unique and satisfying experience. So, gather your ingredients, set your slow cooker, and let the aroma of this Mexican breakfast casserole fill your kitchen, inviting everyone to a fiesta of flavors that will make your mornings extraordinary.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW-COOKER MEXICAN BREAKFAST CASSEROLE

Slow-Cooker Mexican Breakfast Casserole image

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.

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 4h30m

Yield 8

Number Of Ingredients 10

Ingredients

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

Steps:

Spray 5- to 6-quart slow cooker with cooking spray. Place 3 tortillas in slow cooker, tearing if needed to cover bottom.
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.
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.
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.
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.

Nutrition Facts : Calories 540, Carbohydrate 20 g, Cholesterol 265 mg, Fat 2 1/2, Fiber 2 g, Protein 29 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1210 mg, Sugar 5 g, TransFat 0 g

SLOW-COOKER MEXICAN BREAKFAST CASSEROLE RECIPE - (4/5)

Slow-Cooker Mexican Breakfast Casserole Recipe - (4/5) image

Provided by á-179252

Number Of Ingredients 11

Ingredients

8 eggs
1 1/2 cups low-fat milk
1 jalapeño, seeded, finely chopped
1 pound bulk sausage, cooked and drained
1 red bell pepper, chopped
3/4 cup sliced green onions
2 cups low-fat Mexican blend cheese
Cooking spray
9 corn tortillas
1/2 cup salsa, optional
Pickled jalapeño slices, optional

Steps:

In medium bowl, beat eggs, milk, and jalapeño with a whisk. Combine the sausage, chopped red pepper, green onions, jalapeño, and cheese in a separate bowl. Set both aside. Spray a 5- to 6-quart slow cooker with cooking spray. Place 3 tortillas in a slow cooker, tearing, if needed, to cover the bottom. Top the tortillas in slow cooker with half of the sausage, bell pepper, green onion, and cheese mixture. Layer 3 tortillas on top, then top those tortillas with the rest of the sausage, vegetable, and cheese mixture. Top that layer with remaining 3 tortillas, tearing, if needed, to cover mixture. Pour egg mixture over tortillas. Cover, and cook on low for 4 to 5 hours or on the high setting for 2 to 3 hours, or until temperature reaches 160°F and center is set 5Serve with salsa, jalapeños, scallions, and whatever other toppings you wish.

Tips:

Prep Ahead: Save time by chopping vegetables and cooking the sausage the night before. Store them separately in the refrigerator and assemble the casserole in the morning.
Layer Wisely: Layer the ingredients in the slow cooker in the following order: tortillas, egg mixture, sausage, peppers and onions, black beans, and cheese. This ensures even cooking and prevents the cheese from becoming rubbery.
Adjust Spice Level: Tailor the heat level of the casserole to your preference by adjusting the amount of chili powder, cumin, and cayenne pepper. For a milder version, reduce the spices or omit them altogether.
Use Fresh Ingredients: Fresh ingredients like bell peppers, onions, and cilantro add vibrant flavors and colors to the casserole. If possible, use organic or locally sourced produce for the best taste.
Don't Overcook: Overcooking can result in a dry and rubbery casserole. Cook the casserole on low for 6-8 hours or on high for 3-4 hours, or until the internal temperature reaches 165°F (74°C).

Conclusion:

The Slow Cooker Mexican Breakfast Casserole is a delicious and versatile dish that combines the flavors of Mexican cuisine with the convenience of slow cooking. With its layers of tortillas, eggs, sausage, vegetables, black beans, and cheese, this casserole is a hearty and satisfying meal that can be enjoyed for breakfast, brunch, or dinner. Experiment with different toppings and sides to create your own unique variations. Whether you're a seasoned cook or a beginner, this recipe is sure to become a favorite in your kitchen. ¡Buen provecho!