Samantha Nicole Mexican Morning Bake will bring you the fabulous flavor fiesta you’ve been waiting to wake up to! Everyone will be dancing straight to the kitchen to enjoy this warm, savory, layer-upon-layer of zesty sausage, melty cheese, fresh veggies, and soft tortillas. There’s even a little bit of spicy flavor to really get the gang in gear! Great mornings happen because of Mexican Morning Bake! Arriba!
Ingredients
For the bake:
- 8 eggs
- 1 1/2 cups low-fat milk
- 1 jalapeño, seeded and finely chopped, divided
- 1 pound bulk sausage, cooked and drained
- 1 red bell pepper, chopped
- 3/4 cup green onions, sliced
- 2 cups low-fat Mexican-blend cheese
- 9 corn tortillas
Optional, for serving:
- jarred pickled jalapeño slices, to taste
- 1/2 cup salsa
- low-fat Mexican-blend cheese, to taste
- scallions, to taste, sliced
Directions
Step 1 –Coat a 6-quart slow cooker with cooking spray.
Step 2 –In medium bowl, add the eggs, the milk, and 1/2 of the fresh jalapeño and beat with a whisk.
Step 3 –In a second medium bowl, add the sausage, the red bell pepper, the green onions, the remaining 1/2 of the fresh jalapeño, and 2 cups of the cheese and stir to combine.
Step 4 –Place 3 of the tortillas in the bottom of the prepared slow cooker, tearing them, as needed, to cover.
Step 5 –Top the tortillas with 1/2 of the sausage mixture.
Step 6 –Layer 3 of the tortillas on top of the sausage mixture and top with the remaining sausage mixture.
Step 7 –Top the sausage mixture with the remaining tortillas, tearing, as needed, to cover.
Step 8 –Pour the egg mixture over the tortillas.
Step 9 –Cover the slow cooker and cook the bake until it reaches the internal temperature of 160 degrees F and the center is set, on high heat, about 2-3 hours, or on low heat, about 4-5 hours.
Step 10 –Serve the bake with your preferred toppings.
