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