My slow cooker has been on overdrive this year. Whether I’m feeding a crowd or prepping meals for the week ahead of time, there’s no piece of equipment that comes in handy more than my crockpot. This Paleo overnight casserole had become a staple in my kitchen . . . until I met this Mexican breakfast. Gluten-free, protein-rich, and under 400 calories, it’s the perfect slow-cooked recipe to cook up on Sunday afternoon, slice up, and enjoy all week long. With that said, this casserole is almost too good to keep for yourself.
The next time you’re in need of a crowd-pleasing dish, bring this recipe along. Just make sure you save a slice for yourself – it will go fast!
1 1/2 cups low-fat milk
1 jalapeño, seeded, finely chopped
1 pound bulk sausage, cooked and drained
1 red bell pepper, chopped
3/4 cup sliced green onions
2 cups low-fat Mexican blend cheese
9 corn tortillas
1/2 cup salsa, optional
Pickled jalapeño slices, optional
- In medium bowl, beat eggs, milk, and jalapeño with a whisk. Combine the sausage, chopped red pepper, green onions, jalapeño, and cheese in a separate bowl. Set both aside.
- Spray a 5- to 6-quart slow cooker with cooking spray. Place 3 tortillas in a slow cooker, tearing, if needed, to cover the bottom.
- Top the tortillas in slow cooker with half of the sausage, bell pepper, green onion, and cheese mixture. Layer 3 tortillas on top, then top those tortillas with the rest of the sausage, vegetable, and cheese mixture. Top that layer with remaining 3 tortillas, tearing, if needed, to cover mixture. Pour egg mixture over tortillas.
- Cover, and cook on low for 4 to 5 hours or on the high setting for 2 to 3 hours, or until temperature reaches 160°F and center is set.
- Serve with salsa, jalapeños, scallions, and whatever other toppings you wish.
Source: Calorie Count
- 8 servings
- Calories per serving
Source: Pop Sugar