Start your morning off on the right foot with this Mexican inspired breakfast casserole. Eggs, beans, tomatoes and chilis are cooked with corn tortillas in a great tasting casserole!
Spray inside of a 3.5 quart casserole slow cooker OR a 6 quart quart or larger slow cooker with non-stick cooking spray.
Crack eggs into medium bowl, add milk and pepper and whisk until combined.
In another bowl, mix beans, tomato, onion, green chilies, cilantro and adobo seasoning
Place two corn tortillas at bottom of slow cooker to cover the bottom of the slow cooker.
Spoon about a third of the tomato/bean mixture on top.
Pour about a fourth of the egg mixutre on top of that.
Top with two more tortillas and repeat layering 3 times so egg is your top layer.
Cover and cook on LOW heat for approximately 6 to 8 hours or until the egg is cooked through in the center.
Cut and serve.
Notes
This is what I would call medium hotness. Add some hot sauce or adobo sauce in there if you like spicy! I served with a little salsa on top. Since I made this in my 4 quart oval crock-pot, the smaller tortillas fit perfect shaped like a figure eight, slightly overlapping. You may need to adjust the size or number of tortillas you use depending on the size of your crock. This is definitely a bit messy not going to be a perfect looking casserole. But it tastes sooooo good!