This Slow Cooker Mexican Brunch Bake is absolutely delicious! Sausage, eggs, cheese, corn tortillas, green chilis. . . it’s the perfect combination and is going to become a favorite!
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 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.Ā IĀ 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.
lineup of ingredients. . .
- Italian sausage
- Green chilies
- Corn Tortillas
- Cheese
- Milk
- Eggs
- Cumin
- Red pepper flakes
We happen to love breakfast for dinner at our house so I fully plan on making this for dinner now on repeat. Serve it with some fresh fruit, yogurt & granola or even a green salad. It’s completely fabulous!
This is definitely one of those recipes that I feel like I hit the jackpot with. I can’t wait this make it again.
Print
Slow Cooker Mexican Brunch Bake
- Total Time: 420 minutes
- Yield: 6 to 8 servings 1x
Ingredients
- 1 1/2 lbs sausage (regular or Italian)
- 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 teaspoon cumin
- 1/4 teaspoon red pepper flakes
Toppings:
- Salsa
- Sour Cream
- Fresh Cilantro
- Avocadao
Instructions
- 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.
Notes
- I use 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.
- 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.
- Cook Time: 420 minutes
- Category: Breakfast
Recipe Source: Adapted slightly from 300 Slow Cooker Favorites
I was informed by my entire family that this needs to be on the weekly dinner rotation! So great that it can be prepared the night before…….especially for a working mom!! D E L I C I O U S!!!!
I have seen this recipe before, though Iāve not yet made it. My question is this: how an you mix this up in the slow cooker, cover and refrigerate overnight, in the slow cooker, and then put an insert in the cooker the next morning? Am I missing something? Thanks for explaining!
Hi Linda. Just like the directions say, you cook the sausage in a skillet and then layer the ingredients like it says in your slow cooker. Once I have it all assembled, I put in the fridge over night (just the crock/insert part, not the entire slow cooker) and then put it into the slow cooker when I’m ready to bake it the next day. Does that make sense? Is that what you were even asking?