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 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
Recipe Source: Adapted slightly from 300 Slow Cooker Favorites