Breakfast Migas Crock Pot
Ingredients
- Plastic slow cooker liner
- 1 pound bulk breakfast sausage, browned and drained
- 1 4.5-ounce package tostada shells, coarsely broken
- 3/4 cup chopped red sweet pepper (1 medium)
- 1/2 cup chopped onion (1 medium)
- 1 4-ounce can diced green chiles
- 12 eggs, or 3-1/2 cups refrigerated or frozen egg product
- 1 10.75-ounce can condensed fiesta nacho cheese soup
- 1/4 teaspoon ground black pepper
- 2 avocados, chopped
- 2 cups refrigerated fresh salsa
- 1 8-ounce carton dairy sour cream
Directions
1. Line a 3-1/2 or 4-quart slow cooker with a plastic slow cooker liner. In a very large bowl, combine sausage, broken tostada shells, sweet pepper, onion, and undrained diced green chiles. In a large bowl, whisk together eggs, soup, and pepper. Pour over sausage mixture; transfer to prepared slow cooker.2. Cover and cook on low-heat setting for 5 to 6 hours. Serve mixture garnished with avocados, salsa, and sour cream. Makes 6 servings.
Nutrition Facts
- Servings Per Recipe 6 servings
- Calories591,
- Total Fat (g)37,
- Saturated Fat (g)13,
- Monounsaturated Fat (g)10,
- Polyunsaturated Fat (g)3,
- Cholesterol (mg)482,
- Sodium (mg)1578,
- Carbohydrate (g)33,
- Total Sugar (g)7,
- Fiber (g)7,
- Protein (g)31,
- Vitamin C (DV%)61,
- Calcium (DV%)19,
- Iron (DV%)17,
- Percent Daily Values are based on a 2,000 calorie diet
Note from Lena-- I'll skip the tostada shells to save carbs. If I can't find the nacho cheese soup, I may use Velveeta cubes instead.
Lena Austin
http://www.LenaAustin.com
http://depravedduchess.blogspot.com
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