nicholaswilde_recipes/docs/breakfast/slow-cooker-mexican-egg-casserole.md

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🥚 Slow Cooker Mexican Egg Casserole

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⏲️ Total Time
4.00 hours

🧂 Ingredients

• 🥚 1 dozen eggs
• :glass_of_milk: 1 cup milk
• 🫓 1 dozen flour tortillas
• 🍅 3 bottles salsa (2 thin, 1 chunky)
• 🧈 1 cube butter
• :cheese_wedge: 2 pkgs blended shredded cheese
• 🍚 1 container sour cream
• 🥑 1 container guacamole

:cooking: 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.