Southwestern Breakfast Casserole
Ground beef, Dried oregano, Chopped onion, Dried basil, Minced garlic, Lasagna noodles, Tomato sauce, Tomato paste, Salt, Ricotta cheese, Grated Parmesan, and...
Rack of baby back ribs, halved, Capfuls of season-all, Onion, cut into chunks or sliced, Corn on the cob, halved, Small bag of baby carrots, and New...
Combined a few different recepies and tips from a few friends.
Wake up to the Smells of Breakfast in the slow cooker? Who knew?!?! We loved the idea and just had to try out one of the recipes posted on our Facebook page! We served the recipe with sour cream and salsa, a side of fruit, and some biscuits, and it was very good! This dish would also make a great filling for breakfast burritos, and we think next time we will throw in some hash browns or potatoes to mix it up a bit. There are also options to change up the meat with ham or bacon, and add in other veggies that your crew enjoys. It is so nice to be able to sleep in and still have a hot breakfast ready for the troops in the morning, especially when everyone is trickling out at different times!
Used 6-quart slow cooker
- 1 Pound Cooked Breakfast Sausage
- 1 small Can Green Chiles
- 1 Medium Onion, diced
- 1 Medium Green Pepper, diced
- 2 1/2 Cups Grated Cheese
- 18 Eggs, whisked with salt and pepper (if desired)
Layer first 5 ingredients (with cheese being on the top of each layer), and then top the entire breakfast casserole with the 18 eggs.
Cook on Low for about 8 hours.
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