Cooking Time:4-6 hours on Low or 2-3 hours on High
Ingredients6 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
A Southwestern breakfast classic, packed with flavor. Serve with corn tortillas and refried beans or black beans for a real authentic touch.
- Combine all ingredients in the slow cooker.
- Mix thoroughly.
- 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.
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Is there supposed to be any milk or half&half in this recipe? Whenever I make a dish like this it usually calls for it. Also” there is 3/4 mild on the recipe but it doesn’t say what it is. Is that just an error? Thanks!
sadly this turned out more like porridge for me…not a fan of the mushy texture
FYI – tried using the baked tostitos scoops and they totally just melted in with the dish making it look like scrambled eggs. I did mix the eggs every so often to get a it to cook evenly. They’re cooking now and I think they will be fine, but if you want the tortillas noticeably in there, traditional tortilla chips are probably the way to go.
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