Slow-Cooker Mexican Breakfast Casserole

Name: Slow-Cooker Mexican Breakfast Casserole
Yield: 8
Ingredients: 1 lb bulk chorizo or sweet Italian sausage, cooked, drained; 9 corn tortillas; 8 eggs; 1 1/2 cups milk; 1 jalapeño chile, seeded, finely chopped, or 1 finely chopped chipotle chile in adobo sauce; 1 red bell pepper, chopped; 3/4 cup sliced green onions; 2 cups shredded pepper Jack cheese (8 oz); 2 tablespoons chopped fresh cilantro; 1 cup Old El Paso® Thick 'n Chunky salsa

Slow-Cooker Mexican Breakfast Casserole was pinched from <a href="http://www.bettycrocker.com/recipes/slow-cooker-mexican-breakfast-casserole/be0efa3a-7664-42e6-8d20-6744323ff75a" target="_blank">www.bettycrocker.com.</a>

"All of our favorite Mexican flavors and textures come together beautifully in this hearty layered slow-cooker bake, which we love topped with chunky salsa and sliced avocado...."

INGREDIENTS

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1 lb bulk chorizo or sweet Italian sausage, cooked, drained

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9 corn tortillas

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8 eggs

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1 1/2 cups milk

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1 jalapeño chile, seeded, finely chopped, or 1 finely chopped chipotle chile in adobo sauce

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1 red bell pepper, chopped

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3/4 cup sliced green onions

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2 cups shredded pepper Jack cheese (8 oz)

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2 tablespoons chopped fresh cilantro

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1 cup Old El Paso® Thick 'n Chunky salsa

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