Meet Your New Favorite Slow-Cooked Breakfast: A Mexican Casserole

By Lizzie Fuhr

Updated on 6/29/2016 at 3:45 PM

POPSUGAR Photography | Lizzie Fuhr
POPSUGAR Photography | Lizzie Fuhr

My slow cooker has been on overdrive this year. Whether I'm feeding a crowd or prepping meals for the week ahead of time, there's no piece of equipment that comes in handy more than my crockpot. This Paleo overnight casserole had become a staple in my kitchen . . . until I met this Mexican breakfast. Gluten-free, protein-rich, and under 400 calories, it's the perfect slow-cooked recipe to cook up on Sunday afternoon, slice up, and enjoy all week long. With that said, this casserole is almost too good to keep for yourself.

POPSUGAR Photography | Lizzie Fuhr

The next time you're in need of a crowd-pleasing dish, bring this recipe along. Just make sure you save a slice for yourself — it will go fast!

Slow-Cooker Mexican Breakfast Casserole

Cook Time5 to 6 hours
Yield8 servings
Calories386

From Betty Crocker

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

    INSTRUCTIONS

    1. 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.

    2. 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.

    3. 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.

    4. 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.

    5. Serve with salsa, jalapeños, scallions, and whatever other toppings you wish.