The Ultimate Guide to Slow Cooker Migas Casserole
A slow-cooked version of the classic Tex-Mex breakfast, featuring eggs, corn tortilla chips, and melted cheddar cheese for a stress-free brunch.
- Prep Time: 15 mins
- Cook Time: 4 hours
- Total Time: 4 hours 15 mins
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Slow Cooker
- Cuisine: Tex-Mex
- Diet: Vegetarian
Ingredients
4 cups corn tortilla chips
8 large eggs
1/4 cup whole milk
1 10-ounce can Mexican-style diced tomatoes
2 cups shredded cheddar cheese
Kosher salt
Freshly ground black pepper
Salsa (for topping)
Sour cream (for topping)
Diced avocado (for topping)
Warm tortillas (optional)
Instructions
1. Place the tortilla chips in an even layer in a 3-quart or larger slow cooker.
2. In a medium bowl, whisk the eggs and milk together until combined.
3. Add the diced tomatoes and shredded cheese to the egg mixture. Season with salt and pepper.
4. Pour the egg mixture over the chips and stir gently to ensure all chips are coated.
5. Cover and cook on LOW setting for 4 hours until the mixture is set.
6. Serve warm with salsa, sour cream, and avocado.
Notes
Use thick-cut corn chips to prevent them from becoming too soft.
For a spicy kick, add extra diced jalapeños.
Leftovers keep well for up to 4 days in the refrigerator.
Nutrition
- Serving Size: 1/4 casserole
- Calories: 485
- Sugar: 3g
- Sodium: 890mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 415mg
Find it online: https://www.flavourrecipe.com/slow-cooker-migas-casserole/