• 6 large eggs, beaten
  • 1/2 c. green onions, thinly sliced
  • 1/2 c. red bell pepper, diced
  • 1 c. Jack cheese, grated
  • 1 c. medium cheddar cheese, grated
  • 3/4 c. mild salsa
  • 1 tsp. ground cumin
  • 1 tsp. garlic powder
  • 1 tsp. dried oregano
  • 3/4 cup milk
  • 2 1/2 c. salted tortilla chips, slightly broken

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A Southwestern breakfast classic, packed with flavor. Serve with corn tortillas and refried beans for a real authentic touch.

  1. Combine all ingredients in the slow cooker.
  2. Mix thoroughly.
  3. Cover. Cook on Low 4-6 hours or on High for 2-3 hours.

Note: Can use salsa of your choice; mild, medium or hot!?!?! To double this recipe, be sure to use a 5,6 or 7 quart slow cooker!

Variation: If served with baked tortilla’s this is a healthier version, if you fry the tortilla is is not as healty.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

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