Slow-Cooker Mexican Breakfast Casserole
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 Old El Paso® Thick 'n Chunky salsa
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