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Crock Pot Mexican Chile Breakfast

Slow Cooker Mexican Chile Breakfast

  • Cooking Time:

    6–7 hours on Low or 4–5 hours on High
  • Servings:

    8

Ingredients

8 corn tor­tillas
8 eggs
2 c. fat free milk
2 c. cheese, shred­ded Mex­i­can blend
7 oz. green chiles, drained, canned
1 bell pep­per, red, seed­ed and diced
1 onion, small, diced
1 c. corn, frozen or fresh
1 c. sliced mush­rooms (option­al)
3/4 tsp. kosher salt
1/2 tsp. black pep­per

Slow Cook­er Mex­i­can Chile Break­fast is not as hot as you would think, in fact I serve it with a side of Sal­sa! We use medi­um, serve your fam­i­lies favorite!

  1. Use a 4 quart slow cook­er.
  2. But­ter or Pam the inside of the crock.
  3. Place a lay­er of corn tor­tillas on the bot­tom of the crock lay­ing them so they will fit. (May need to cut or tear to fit)
  4. Com­bine all of the oth­er ingre­di­ents in a large bowl, and whisk togeth­er.
  5. Pour about 1/2 of the whisked mix­ture into the slow cook­er, on top of the tor­tillas.
  6. Add anoth­er lay­er of tor­tillas, and top with the remain­ing whisked mix­ture. With a top lay­er of corn tor­tillas.
  7. Cov­er. Cook on Low for 6–7 hours, or on High for 4–5.
  8. Uncov­er dur­ing the last 15–20 min­utes before serv­ing and cook on high to release con­den­sa­tion and firm the top.
  9. Once the eggs are ful­ly cooked they begin to brown and the cheese will be crisp on the sides.

Option­al: Can add extra cheese on top, as we like ours cheesy!

Hap­py Crock­ing!

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

XOXO,

Jenn

Crock Pot Mexican Chile Breakfast - Nutrition

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Crock Pot GirlRamona Kenison5 Favorite Crock Pot Breakfast Recipes @EatByDate Recent comment authors
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[…] South­west Crock Pot Break­fast […]

Ramona Kenison
Guest

This looks like a keep­er for me. Can you cut the recipe in half? Would you till slow cook it for 6–7 hours?

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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