Slow Cooker Breakfast Sausage Chilaquiles
Set these slow cooker chilaquiles the night before, and wake up to a hearty Mexican breakfast. Just add eggs, tortilla chips, chicken broth and salsa to Jimmy Dean® Sausage Skillets, and dig in.
1 package Sausage Skillets
6 cups corn tortilla chips
1 jar salsa
1/2 cup water or chicken broth
6 eggs, beaten
Shredded lettuce (optional)
chopped tomatoes (optional)
sour cream (optional)
crumbled queso fresco (optional)
Spray a 6-quart slow cooker with cooking spray.
Combine tortilla chips, salsa and water or broth in a large bowl; mix lightly until chips are well coated. Spoon mixture into slow cooker.
Top with Skillet's mixture. Pour beaten eggs evenly over Skillets mixture.
Cook on low setting for 6-8 hours or on high setting for 3-4 hours or until eggs are set.
Serve with shredded lettuce, tomatoes, sour cream and cheese, if desired.