I have been so excited to share this Slow Cooker Mexican Brunch Bake recipe with you. I made it a couple weeks ago and my boys went bonkers over it, and honestly, so did I. Taylor inhaled it like it was candy and I think I was squealing with joy after every bite because it was that good. I wanted to eat it for breakfast, lunch and dinner that day! I’d made it on a day my boys didn’t have school so when they finally got out of bed that morning, this delicious breakfast was waiting for them. I’d made it the night before and then just put it in my slow cooker on high before I left for the gym that morning. It was perfect!
There are so many reasons you will love this recipe. I love, love, love the flavor the corn tortillas give it (and make it gluten free too!). Top it off with some salsa, sour cream and fresh cilantro (which I clearly forgot to do for the pictures) and you will be in love!
Please don’t try using flour tortillas in this because they will become soggy, and I don’t know about you, but I don’t care for soggy anything. You will need to plan ahead when you make this because it needs to sit in the fridge over night.This would be perfect for breakfast, brunch, lunch or dinner. We happen to love breakfast for dinner at our house so I fully plan on making this for dinner now. This is one of those recipes that I feel like I hit the jackpot with. I can’t wait to make it again.Print
- 1 1/2 lbs hot or mild italian sausage
- 2 cans (( 4 1/2 oz each) chopped green chilies)
- 10–12 corn tortillas, (cut into 1-inch strips)
- 2 cups shredded Monterey Jack cheese ((or any combination of cheese you’d like))
- 1/2 cup milk
- 8 eggs
- 1/2 tsp. cumin
- 1/4 tsp. red pepper flakes ((completely optional))
- Sour Cream
- Fresh Cilantro
- In a large nonstick skillet cook sausage until done, drain any grease.
- In a greased slow cooker, spread one can of the green chilies on the bottom, then tortilla strips (enough to cover the bottom), 1/3 the sausage and then 1/3 of the cheese. The second layer will be tortilla strips, 1/3 of the sausage, 1/3 of the cheese. The final layer is the second can of green chilies, tortilla strips, remaining sausage and the remaining cheese.
- In a medium size bowl whisk together milk, eggs, cumin and red pepper flakes (if using).
- Pour egg mixture over sausage mixture in slow cooker. Cover and refrigerate overnight.
- The next day, put insert in slow cooker. Cover and cook on low for 6-7 hours or high for 3-4 hours.
- Garnish with salsa, sour cream, cilantro, avocados, etc., if desired.
I used sharp cheddar cheese and Monterey Jack cheese, but feel free to use any combination you’d like. I think pepper jack cheese would rock in this casserole.
Also, because I only had mild sausage and I wanted this to have a little bit of a kick, I added some red pepper flakes to the egg mixture, it’s completely optional.
All slow cookers are different, so just keep an eye on it. You want to be able to stick a knife into it and have it come out clean.
Recipe Source: Adapted slightly from 300 Slow Cooker Favorites