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Slow Cooker Breakfast Casserole

This slow cooker breakfast casserole is made overnight and ready for you when you wake up in the morning with a flavor-packed breakfast!
Course Breakfast
Cuisine American, Mexican, texmex
Keyword slow cooker breakfast casserole
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 8 people
Calories 210kcal
Author Kelli Shallal MPH RD

Ingredients

  • 4 ounces Pace® Picante sauce or chunky salsa
  • 4 corn tortillas cut into strips
  • 1 red bell pepper deveined, chopped
  • 1 green bell pepper deveined, chopped
  • 1/2 jalapeno deveined, chopped
  • 1.5 cups shredded mexican cheese
  • 12 large eggs
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 TBSP taco seasoning

Instructions

  •  Grease the slow cooker with any oil (avocado, olive, canola, etc.) 
  • Add Pace®  salsa to the bottom of the slow cooker and spread evenly. 
  • Add tortilla strips on top of the salsa, followed by chopped veggies and shredded cheese.
  • In a separate bowl, whisk together eggs and seasonings, then pour in the slow cooker. Gently stir to ensure the egg mixture is evenly distributed in the slow cooker.  
  • Cook on high for 4-5 hours, or low for 6-8 hours. If excess moisture builds up in the slow cooker, leave the lid ajar for the last 20-30 minutes of cooking.  

Nutrition

Calories: 210kcal | Carbohydrates: 9g | Protein: 14g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 265mg | Sodium: 505mg | Potassium: 234mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1108IU | Vitamin C: 32mg | Calcium: 193mg | Iron: 2mg