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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 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!

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Crock Pot Mexican Chile Breakfast - Nutrition

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[…] Southwest Crock Pot Breakfast […]

Ramona Kenison
10 years ago

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

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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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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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