This Slow Cooker Mexican Brunch Bake is absolutely delicious—sausage, eggs, cheese, corn tortillas and green chiles combine for a meal that’s sure to become a favorite.
I’m excited to share this Slow Cooker Mexican Brunch Bake. I made it recently and my family loved it. The combination of savory sausage, tender eggs and melty cheese layered with corn tortillas is irresistible.
My kids devoured it and kept asking for more. It was so good I wanted to eat it for every meal that day.
I made the casserole the night before and refrigerated it, then set it on high in the slow cooker before heading out for the morning. It was ready when everyone came to the table—simple planning for an impressive result.
The corn tortillas add great texture and make the dish naturally gluten-free. Serve with salsa, sour cream and fresh cilantro for a bright finish.
Avoid flour tortillas for this recipe—they become soggy. Corn tortillas hold up better and give the casserole structure and flavor.
Note: this recipe requires planning because it must sit in the fridge overnight before cooking. It’s perfect for breakfast, brunch, lunch or dinner.
Lineup of ingredients
- Italian sausage (or regular sausage)
- Chopped green chiles
- Corn tortillas
- Cheese (Monterey Jack, cheddar, or a blend)
- Milk
- Eggs
- Cumin
- Red pepper flakes
We often enjoy breakfast for dinner, so this recipe will be on regular rotation at our house. Serve with fresh fruit, yogurt and granola, or a simple green salad for a balanced meal.
This is one of those recipes I can’t wait to make again—easy to prepare, great flavor, and family-friendly.
Slow Cooker Mexican Brunch Bake
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- Author: 5boysbaker.com
- Total Time: 420 minutes
- Yield: 6 to 8 servings
Ingredients
- 1 1/2 lbs sausage (regular or Italian)
- 2 cans (4 1/2 oz each) chopped green chilies
- 10–12 corn tortillas, cut into 1-inch strips
- 2 cups shredded Monterey Jack (or any cheese blend you prefer)
- 1/2 cup milk
- 8 eggs
- 1/2 teaspoon cumin
- 1/4 teaspoon red pepper flakes (optional)
Toppings:
- Salsa
- Sour cream
- Fresh cilantro
- Avocado
Instructions
- In a large nonstick skillet, cook the sausage until fully cooked. Drain any excess grease.
- Grease the slow cooker insert. Spread one can of green chilies over the bottom, then a layer of tortilla strips to cover the bottom, followed by 1/3 of the cooked sausage and 1/3 of the cheese.
- Add a second layer of tortilla strips, another 1/3 of the sausage and 1/3 of the cheese.
- For the final layer, spread the second can of green chilies, add more tortilla strips, then the remaining sausage and cheese.
- In a medium bowl whisk together the milk, eggs, cumin and red pepper flakes. Pour the egg mixture evenly over the layered mixture in the slow cooker.
- Cover and refrigerate overnight so the tortillas absorb the egg mixture and the flavors meld.
- The next day, place the insert in the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours, until a knife inserted comes out clean.
- Garnish with salsa, sour cream, cilantro and sliced avocado, if desired. Serve warm.
Notes
- I like a mix of sharp cheddar and Monterey Jack. Pepper Jack would add a nice kick.
- Slow cooker times vary—check for doneness by inserting a knife; it should come out clean when the bake is set.
- Cook Time: 420 minutes
- Category: Breakfast
Recipe Source: Adapted slightly from 300 Slow Cooker Favorites.