Breakfast
Slow Cooker Mexican Chile Breakfast
Slow Cooker Mexican Chile Breakfast is a flavorful, hearty dish combining corn tortillas, eggs, and cheese, perfect for any breakfast table. Serve it with salsa for a delicious twist.
Written byJenn Bare
Method
Step by step
- 01
Use a 4 quart slow cooker.
- 02
Butter or Pam the inside of the crock.
- 03
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)
- 04
Combine all of the other ingredients in a large bowl, and whisk together.
- 05
Pour about 1/2 of the whisked mixture into the slow cooker, on top of the tortillas.
- 06
Add another layer of tortillas, and top with the remaining whisked mixture. With a top layer of corn tortillas.
- 07
Cover. Cook on Low for 6-7 hours, or on High for 4-5.
- 08
Uncover during the last 15-20 minutes before serving and cook on high to release condensation and firm the top.
- 09
Once the eggs are fully cooked they begin to brown and the cheese will be crisp on the sides.
Tagged
Originally published on getcrocked.com.
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About the author
Jenn Bare
Founder of GetCrocked and lifelong slow-cooker devotee. Jenn writes every recipe here with one goal: get families back around the table without the weeknight scramble.
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