Mexican Breakfast Casserole

Time: 8 - 10 hours (overnight)

Temperature: low crockpot setting

Ingredients:

  • Vegetable or olive oil (~1-2 tablespoons)
  • Salsa
  • Corn tortillas
  • Shredded cheese
  • Eggs, beaten (start with 6)

Pour enough oil in the bottom of the crockpot to lightly cover it. Pour a layer of salsa and place a tortilla on top. Cover with cheese and another layer of salsa. Pour enough egg to cover and add a final layer of cheese. Repeat this process until the crockpot is 2/3rds full. The final layer should be cheese. Do not overfill since the egg expands. Cook on a low setting overnight (about 8 - 10 hours) and serve warm in the morning.

Optional: add meat and vegetables as desired to the layering