Stephanie O'Dea's Slow Cooker Mexican Breakfast Casserole
Make Ahead Meal
If your ideal Mother's Day revolves around lounging in bed as long as possible, I've got a great breakfast for you—one that your family can easily throw together without destroying the kitchen, and one that will cook all by itself overnight. Alone. Unattended. And quietly.
Stephanie O'Dea is an author and award-winning blogger, check out her website here.
Ingredients
Cooking Directions
Use a 4-quart slow cooker. Spray the inside of the stoneware insert well with cooking spray, and put a layer of tortillas into the bottom (you may need to tear them to get a good fit). In a large mixing bowl, whisk together the rest of the ingredients. Pour about half of this cheesey egg mixture onto the tortillas, then add another layer of tortillas. Top with the remaining mixture, then top with the final corn tortillas.
Cover, and cook on low for 6 to 7 hours, or until eggs are fully cooked and the edges have begun to brown and the cheese gets a bit crispy on the sides. Uncover your cooker, and cook on high for 15 minutes before serving to release built up condensation.
Enjoy! Happy Mother's Day!
Recipe courtesy Stephanie O'Dea.
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Recipe Summary
Main Ingredients: corn tortillas, eggs, milk, corn, mushrooms
Course: Casserole
More Info: Kids Friendly
