---
comments: true
tags:
  - mexican
  - breakfast
  - slow-cooker
---
# :egg: Slow Cooker Mexican Egg Casserole

![Slow Cooker Mexican Egg Casserole](../assets/images/slow-cooker-mexican-egg-casserole.jpg){ loading=lazy }

| :timer_clock: Total Time |
|:-----------------------: |
| 4.00 hours |

## :salt: Ingredients

- :egg: 1 dozen eggs
- :glass_of_milk: 1 cup milk
- :flatbread: 1 dozen flour tortillas
- :tomato: 3 bottles salsa (2 thin, 1 chunky)
- :butter: 1 cube butter
- :cheese_wedge: 2 pkgs blended shredded cheese
- :rice: 1 container sour cream
- :avocado: 1 container guacamole

## :cooking: Cookware

- 1 large bowl
- 1 slow cooker
- 1 large skillet

## :pencil: Instructions

### Step 1

Beat eggs in large bowl and add milk.

### Step 2

Tear flour tortillas into strips.

### Step 3

Spray sides and wall of slow cooker with Pam.

### Step 4

Put small amounts of salsa (2 thin, 1 chunky) in bottom of slow cooker, so casserole doesn't stick.

### Step 5

Heat large skillet with plenty of butter.

### Step 6

Add beaten eggs and milk mixture, only lightly scramble eggs. Turn off heat.

### Step 7

Simply layer tortillas, eggs, salsa, and blended shredded cheese into slow cooker.

### Step 8

You can also make this the night before - However, I find casserole turns out great if left on low for 2 to 4 hours.

### Step 9

Stir before serving.

### Step 10

Side with sour cream and guacamole.