Crockpot Monday: Mexican Breakfast Casserole

Another casserole! Crock pots are perfect for this kind of meal and Mexican food is soooo yummy! Don't believe me? Try this recipe!

Ingredients:
corn tortillas
8 eggs
2 cups fat free milk
2 cups shredded Mexican blend cheese
1 (7-ounce) can green chili, drained
1 red bell pepper, seeded and diced
1 tiny onion, diced
1 cup corn (frozen will work for this)
1 cup sliced mushrooms (optional)
3/4 teaspoon kosher salt
1/2 teaspoon black pepper

Directions:

Butter or spray the inside of your stoneware. Put a layer of corn tortillas on the bottom. You may need to tear some to make it fit well.

In a very large mixing bowl, combine all of the other ingredients, and whisk together. Pour about 1/2 of the mixture into the slow cooker, on top of the tortillas. Put in another layer of tortillas, and top with the remaining egg/milk/cheese/other stuff mixture. Top with another layer of corn tortillas.

Cover and cook on low for 6-7 hours, or on high for 4-5. If your crockpot seals well (my 4-quart has a plastic lid, and a lot of condensation builds up), uncover 15-20 minutes before serving and cook on high to release condensation and to firm up the top a bit. You know your breakfast is done when the eggs are fully cooked and the edges have begun to brown and the cheese gets a bit crispy on the sides.

So what do you think? Totally delicious?

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