Yummm! This sounds like a delcious recipe to serve to guests!
What a fantastic brunch recipe and so easy because you can do it the day before. I hope I can get a crock pot for our holiday house with the family as this would be an ideal recipe to serve them - a swim and a walk along the beach and back to a cooked meal - yum yum yum.
Crock Pot Mexican Weekend Brunch Bake Recipe
2 lbs. hot or mild Italian sausage, casings removed
2 cans (each 4 1/2 oz/128 g) chopped green chilies
4 corn tortillas, cut into 1 inch strips
2 cups shredded Monterey Jack or Mexican style cheese combination
1/2 cup milk
1/2 tsp ground cumin
1 tomato, thinly sliced
1. In a large, non-stick skillet, cook sausage over medium/high heat, breaking up with a spoon. Drain well.
2. In lightly greased slow-cooker stoneware, layer half the green chilies, half the tortilla strips, half the sausage and then half the cheese. Repeat the layers.
3. In a bowl, beat together milk, eggs and cumin. Pour over sausage mixture. Sprinkle with papriks. Cover and refrigerate overnight.
4. The next day, set insert in slow cooker. Top with tomato slices. Cover and cook on Low for 7-9 hours or on High for 3-4 hours. Skim off any accumulated fat. Serve topped with salsa and sour cream.
Serves 6 to 8 people.
You can also add vegetables into the egg mixture before pouring it over the sausage.
Vegetables like coloured bell peppers and onions adds a nice taste and added layer of flavour.
Look for corn tortillas in the deli department of the supermarket or where flour tortillas are sold.
If you have difficulty finding them, substitute tortilla chips. Don't use flour tortillas, since they will become soggy.
This is an ideal brunch or light supper idea - sausage and eggs with a Mexican twist.
All the work is done the night before.
Invite company after church or some girlfriends for a delicious brunch and the food is ready.
Aliya D. (Canada)