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    Mexican Breakfast-for-Supper Casserole**


    Source of Recipe


    PamMiller5827'
    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




    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.

    Serves: 8 .................................

 

 

 

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