Mexican Breakfast-for-Supper Casserole

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

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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

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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