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Mexican Breakfast-for-Supper Casserole

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Submitted by: ZAN BROCK

 

Browned pork sausage combines with Mexican blend cheese, green chilies, cornbread cubes, spices and an egg-milk mixture, cooked in the crock pot.
 

Ingredients

  • 8 eggs, beaten
  • 1 1/2 pounds pork sausage, browned and drained
  • 1/2 cup evaporated milk
  • 1 (4 ounce) can green chilies
  • 1 cup salsa
  • 2 cups of shredded 4-Mexican blend cheese, divided
  • 8 cornbread muffins, cut in cubes
  • 1 teaspoon of celery salt
  • 1/2 teaspoon of dry mustard
  • 1/2 teaspoon cumin
  • 1 teaspoon Mexican oregano

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Method

Mix together all of ingredients except half of the cheese. Pour into a greased slow cooker. Sprinkle other half of cheese over top. Cover and cook for 2 hours on high and then for 1 hour on low.

 

Notes: Serve with avocado salad and Mexicorn.

 

Number of Servings: 8

 

Submitted by: ZAN BROCK ()

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