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Slow Cooker Mexican Brunch Bake

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  • Author:
  • Total Time: 420 minutes
  • Yield: 6 to 8 servings 1x


Units Scale
  • 1 1/2 lbs sausage (regular or Italian)
  • 2 cans (4 1/2 oz each) chopped green chilies)
  • 1012 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


  • Salsa
  • Sour Cream
  • Fresh Cilantro
  • Avocadao


  1. In a large nonstick skillet cook sausage until done, drain any grease.
  2. 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.
  3. In a medium size bowl whisk together milk, eggs, cumin and red pepper flakes (if using).
  4. Pour egg mixture over sausage mixture in slow cooker. Cover and refrigerate overnight.
  5. The next day, put insert in slow cooker. Cover and cook on low for 6-7 hours or high for 3-4 hours.
  6. Garnish with salsa, sour cream, cilantro, avocados, etc., if desired.


  • 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