Slow Cooker Mexican Egg Casserole

🥘 Ingredients

• blended shredded cheese
  2 pkgs
• butter
  1 cube
• eggs
  1 dozen
• flour tortillas
  1 dozen
• guacamole
  1 container
• milk
  1 c
• salsa (2 thin, 1 chunky)
  3 bottles
• sour cream
  1 container

🍳 Cookware

• large bowl
• slow cooker
• large skillet

1. 1

   Beat eggs in large bowl and add milk .

   eggs: 1 dozen, milk: 1 c
2. 2

   Tear flour tortillas into strips.

   flour tortillas: 1 dozen
3. 3

   Spray sides and wall of slow cooker with Pam.
4. 4

   Put small amounts of salsa (2 thin, 1 chunky) in bottom of slow cooker, so casserole doesn't stick.

   salsa (2 thin, 1 chunky): 3 bottles
5. 5

   Heat large skillet with plenty of butter .

   butter: 1 cube
6. 6

   Add beaten eggs and milk mixture, only lightly scramble eggs. Turn off heat.
7. 7

   Simply layer tortillas, eggs, salsa, and blended shredded cheese into slow cooker.

   blended shredded cheese: 2 pkgs
8. 8

   You can also make this the night before - However, I find casserole turns out great if left on low for 2 to ⏱️ 4 hours .
9. 9

   Stir before serving.
10. 10

    Side with sour cream and guacamole .

    sour cream: 1 container, guacamole: 1 container