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!
Servings 8 people
Calories 210kcal
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
- ½ jalapeno deveined, chopped
- 1 ½ cups shredded mexican cheese
- 12 large eggs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ tablespoon 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.
Notes
It takes about 4 hours to set on high, or 6-8 hours on low. At first, there will be lots of extra liquid; that's okay! You can leave the lid ajar for the last 20-30 minutes to help any liquid evaporate.
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