Cooking Time:
4-6 hours on Low or 2-3 hours on HighServings:
6
Ingredients
6 large eggs, beaten1/2 c. green onions, thinly sliced
1/2 c. red bell pepper, diced
1 c. Jack cheese, grated
1 c. medium cheddar cheese, grated
3/4 c. mild salsa
1 tsp. ground cumin
1 tsp. garlic powder
1 tsp. dried oregano
3/4 cup milk
2 1/2 c. salted tortilla chips, slightly broken
A Southwestern breakfast classic, packed with flavor. Serve with corn tortillas and refried beans or black beans for a real authentic touch.
- Combine all ingredients in the slow cooker.
- Mix thoroughly.
- Cover. Cook on Low 4-6 hours or on High for 2-3 hours.
Note: Can use salsa of your choice; mild, medium or hot!?!?! To double this recipe, be sure to use a 5,6 or 7 quart slow cooker!
Variation: If served with baked tortilla’s this is a healthier version, if you fry the tortilla is is not as healty.
Happy Crocking!
For over 450 more Slow Cooker recipes, click here to get my eBook!
XOXO,
Jenn
Is there supposed to be any milk or half&half in this recipe? Whenever I make a dish like this it usually calls for it. Also” there is 3/4 mild on the recipe but it doesn’t say what it is. Is that just an error? Thanks!
sadly this turned out more like porridge for me…not a fan of the mushy texture
FYI – tried using the baked tostitos scoops and they totally just melted in with the dish making it look like scrambled eggs. I did mix the eggs every so often to get a it to cook evenly. They’re cooking now and I think they will be fine, but if you want the tortillas noticeably in there, traditional tortilla chips are probably the way to go.
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