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Mexican Breakfast-for-Supper Casserole




Source of Recipe


Better Recipes.com


Recipe Link: http://crockpot.betterrecipes.com/mexican-breakfast-for-supper-casserole.html

List of 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

Recipe



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