We went to a museum opening last weekend, and my brother's mother-in-law, Shari (hi Shari!) told me that she had a breakfast casserole with green chiles that I should really make. She said she'd email me the recipe.
This isn't her recipe. She hasn't had the opportunity to email hers, and I didn't have the patience to wait, or the perseverance to bug her.
so I made this up.
I think she'd like it.
serves 8, easily.
corn tortillas (I didn't count them. Maybe I used 8? 7?)
2 cups fat free milk
2 cups shredded Mexican blend cheese
1 (7-ounce) can green chiles, drained
1 red bell pepper, seeded and diced
1 tiny onion, diced
1 cup corn (I had leftover fresh corn from the weekend, but frozen would totally work)
1 cup sliced mushrooms (optional)
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
I used a 4 quart round slow cooker. Butter or Pam the inside of your stoneware. Put a layer of corn tortillas on the bottom---you may have to tear some to make them fit nicely.
In a very large mixing bowl, combine all of the other ingredients, and whisk together. Pour about 1/2 of the mixture into the slow cooker, on top of the tortillas. Put in another layer of tortillas, and top with the remaining egg/milk/cheese/other stuff mixture. Top with another layer of corn tortillas.
Cover and cook on low for 6-7 hours, or on high for 4-5. If your cooker seals well (my 4-quart has a plastic lid, and a lot of condensation builds up), uncover 15-20 minutes before serving and cook on high to release condensation and to firm up the top a bit. You know your breakfast is done when the eggs are fully cooked and the edges have begun to brown and the cheese gets a bit crispy on the sides.
Adam really likes crispy cheese---the kids do not.
I loved this. LOVED it. The chiles were not spicy in the slightest, and Adam added salsa to his bowl. The kids picked out the "green stuff" but ate the rest just fine. I served this for dinner a few days ago, and have been eating leftovers for breakfast and lunch the past 2 days.
If you don't have corn tortillas in the house, or would prefer to go another way, you can pour the egg mixture on top of a bag of frozen hashbrowns, just like I did in this recipe.
If you have sausage or other meat you'd like to add, go for it, but take out the salt, and season to taste at the table.
other great slow cooked breakfasts:
overnight breakfast casserole
overnight breakfast sausage and potatoes
egg, feta, and mushroom casserole