Southwestern Crockpot Breakfast
This recipe turned out perfect, but the cooking time is a little tricky. Many people have left comments about this recipe (mostly positive) with several saying that the cooking time is closer to 6 hours. I used a 12 x 9-inch Cuisinart slow cooker and mine was nearly finished in 3 hours. I then put it on warm for 3 hours and it was awesome. For overnight application, I'd recommend cooking on warm (the setting lower than "low") and then cooking on medium when you wake up if the egg isn't fully set yet. This recipe makes A LOT OF FOOD. I served 5 people and still had enough leftovers to make 7 enormous breakfast burritos. I opted to use the optional tater tots which was a great addition. For the cheese, I used a combination of Cheddar and Pepper Jack. The extended cooking time in the slow cooker really let the flavors meld together for a breakfast that was rich and indulgent. (This recipe was submitted in 2003. It was tested and photographed in May 2015.)
- 18 large eggs
1 small can green Ortega chilis
1 pound cooked breakfast sausage
2 and 1/2 cups grated Monterey Jack or Pepper Jack cheese
1 medium onion - diced
1 medium red or green bell pepper - diced
1 teaspoon butter
12 ounces thawed frozen tater tots - optional
How To Make A Southwestern Crockpot Breakfast
Grease entire Crockpot with butter - just the inside. :)
Starting with sausage, layer meat, chilis, onions, peppers and cheese, repeating the layering process until all ingredients are used and ending with a layer of cheese.
Beat the eggs, then pour over mixture in the Crockpot. Cover and cook on low for 7 to 8 hours. Serve with sour cream or fresh salsa.
* If using tater tots, just place them in a single layer on top of the first layer of sausage.
This will feed all the cowboys on the ranch. It's easy to prepare and clean of is a breeze. I'm a crackpot for Crockpots!
Mr Breakfast would like to thank The Boss for this recipe.
Recipe number 776. Submitted 1/18/2003.