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Slow Cooker Mexican Egg Casserole
Print Recipe
This Slow Cooker Mexican Egg Casserole recipe is easy to toss together, vegetarian & gluten free, it's great for weekday breakfasts or weekend brunch!
Course
Breakfast, Brunch
Cuisine
Mexican
Prep Time
15
minutes
mins
Cook Time
2
hours
hrs
Total Time
2
hours
hrs
15
minutes
mins
Servings
6
people
Calories
476
Author
Whitney Bond
Ingredients
1
tbsp
olive oil
½
cup
onion
diced
½
cup
green bell pepper
diced
4
cloves
garlic
minced
12
oz
soyrizo
or chorizo
12
eggs
whisked
½
cup
milk
½
tsp
salt
1
tsp
black pepper
1
tbsp
oregano
2
tomatoes
diced
½
cup
sliced jalapenos
pickled or fresh
1
cup
spicy cheddar cheese
shredded
Optional Toppings
1
cup
salsa
¼
cup
sour cream
1
avocado
diced
¼
cup
fresh cilantro
chopped
Instructions
Add the olive oil to a large skillet over medium high heat.
Add the onion and bell pepper, saute 4-5 minutes, then add the garlic, saute for an additional minute.
Add the soyrizo and cook for 6-8 minutes.
Add the eggs, milk, salt, pepper and oregano to a slow cooker.
Whisk the ingredients together, then add the chorizo to the slow cooker.
Add the tomatoes and pickled jalapenos to the slow cooker.
Mix everything together, then top with the cheddar cheese.
Slow cook on low 4-6 hours, or on high 2-3 hours.
Nutrition
Serving:
6
g
|
Calories:
476
kcal
|
Carbohydrates:
20
g
|
Protein:
28
g
|
Fat:
33
g
|
Saturated Fat:
10
g
|
Cholesterol:
354
mg
|
Sodium:
1372
mg
|
Potassium:
641
mg
|
Fiber:
6
g
|
Sugar:
6
g
|
Vitamin A:
2375
mg
|
Vitamin C:
30.4
mg
|
Calcium:
385
mg
|
Iron:
4.8
mg