Mexican Weekend Brunch Bake in a Slow Cooker
Patricia
Sit back and enjoy a drink while your brunch is finishing up in the slow cooker.
ingredients
- Slow cooker stoneware insert, lightly greased,
- 2lbs hot or mild italian sausage, casings removed
- 2 cans each 4.5 oz chopped green chilis
- 4 corn tortillas cut into 1 inch strips
- 2 cups grated monterrey jack or mexican style cheese combination
- 1/2 cup milk
- 8 eggs
- 1/2 tsp ground cumin
- paprika
- 1 tomato thinly sliced
- salsa
- sour cream
directions
- 1
1. in a large nonstick skillet, cook sausage breaking up with a spoon. drain well
- 2
2. prepare slow cooker insert, layer half the green chilies, half the tortilla strips, half the sausage and then half the cheese. repeat layers
- 3
3. in bowl, beat together milk, eggs and cumin. pour over sausage mixture. sprinkle with paprika. cover and refrigerate overnite.
- 4
4. the next day, set insert in slow cooker. top with tomato slices. cover and cook on low for 7 to 9 hours or on high for 3 to 4 hours. skim off any accumulated fat. serve topped with salsa and sour cream.
notes
24 hour advance preparation
Source: Norma Ree Lueders
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