Slow Cooker Mexican Egg Casserole
 Total Time |
|---|
| 4.00 hours |
Ingredients
- 1 dozen eggs
1 cup milk
1 dozen flour tortillas
3 bottles salsa (2 thin, 1 chunky)
1 cube butter
2 pkgs blended shredded cheese
1 container sour cream
1 container guacamole
Cookware
- 1 large bowl
- 1 slow cooker
- 1 large skillet
Instructions
Step 1
Beat eggs in large bowl and add milk.
Step 2
Tear flour tortillas into strips.
Step 3
Spray sides and wall of slow cooker with Pam.
Step 4
Put small amounts of salsa (2 thin, 1 chunky) in bottom of slow cooker, so casserole doesn't stick.
Step 5
Heat large skillet with plenty of butter.
Step 6
Add beaten eggs and milk mixture, only lightly scramble eggs. Turn off heat.
Step 7
Simply layer tortillas, eggs, salsa, and blended shredded cheese into slow cooker.
Step 8
You can also make this the night before - However, I find casserole turns out great if left on low for 2 to 4 hours.
Step 9
Stir before serving.
Step 10
Side with sour cream and guacamole.