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Prep 30min
Total4hr30min
Servings8
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Ingredients
1
lb bulk chorizo or sweet Italian sausage, cooked, drained
9
corn tortillas
8
eggs
1 1/2
cups milk
1
jalapeño chile, seeded, finely chopped, or 1 finely chopped chipotle chile in adobo sauce
1
red bell pepper, chopped
3/4
cup sliced green onions
2
cups shredded pepper Jack cheese (8 oz)
2
tablespoons chopped fresh cilantro
1
cup thick & chunky salsa
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Steps
1
Spray 5- to 6-quart slow cooker with cooking spray. Place 3 tortillas in slow cooker, tearing if needed to cover bottom.
2
In medium bowl, beat eggs, milk and chile with whisk. Reserve 2 tablespoons chopped bell pepper, 2 tablespoons green onions and 3/4 cup cheese; set aside.
3
Top tortillas in slow cooker with half of the sausage, remaining bell pepper, green onions and cheese. Repeat layers. Top with remaining 3 tortillas, tearing if needed to cover mixture. Pour egg mixture over tortillas.
4
Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 to 3 hours or until temperature reaches 160°F and center is set.
5
Sprinkle with reserved cheese, bell pepper, green onions and the cilantro. Remove foil before serving by loosening edges with table knife. Serve with salsa and avocado slices, if desired.
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For a make-ahead tip, you can cook the sausage, shred the cheese, chop the vegetables, and line your slow cooker with foil. Refrigerate ingredients until used.
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