Slow Cooker Mexican Breakfast Casserole - 23g Carbohydrate; 3g Dietary Fiber
cooking spray 8 corn tortillas 8 large eggs 2 cups fat-free milk 2 cups shredded Mexican blend cheese 7 ounces green chile enchilada sauce -- (1 can) drained 1 red bell pepper -- seeded and diced 1 tiny onion -- diced 1 cup corn 1 cup sliced mushrooms -- (optional) 3/4 teaspoon kosher salt 1/2 teaspoon black pepper Use a 4-quart slow cooker. Spray the inside of your stoneware with cooking spray. Put a layer of corn tortillas on the bottom - you may have to tear some to make them fit nicely. In a very large mixing bowl, combine all of the other ingredients, and whisk together. Pour about one-half of the mixture into the stoneware, on top of the tortillas. Put in another layer of tortillas, and top with the remaining egg mixture. Top with another layer of corn tortillas. Cover and cook on low for 6-7 hours, or on high for 4-5 hours. If your slow cooker seals well (my 4-quart has a plastic lid, and a lot of condensation builds up), uncover 15 to 20 minutes before serving and cook on high to release condensation and to firm up the top a bit. You know your breakfast is done when the eggs are fully cooked and the edges have begun to brown, and the cheese gets a bit crispy on the sides. Serves 8 Source: "Make it Fast, Cook it Slow by Stephanie O'Dea, 2009" S(Formatted by Chupa Babi): "Jan 2010" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 304 Calories; 16g Fat (46.0% calories from fat); 18g Protein; 23g Carbohydrate; 3g Dietary Fiber; 242mg Cholesterol; 512mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 2 Fat. NOTES : Cooker: 4-quart Time: Low 6 to 7 hours; High 4 to 5 hours _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
