Breakfast!  This is the link to the original recipe, but I made changes to make it more Zone-ish http://crockpot365.blogspot.com/2009/03/crockpot-mexican-breakfast-casserole.html  what I changed is in bold
4 corn tortillas 
4  eggs & 1/2 a carton of whites
2 cups 2% milk
1 cup shredded Mexican blend cheese
1 (7-ounce) can green chiles, drained
1/2 red bell pepper, seeded and diced
1/2 small onion, diced
1/2 cup corn (I used canned)
1 cup sliced mushrooms 
3/4 teaspoon kosher salt & 1/2 teaspoon black pepperThe Directions.I used small oval slow cooker. Pam the inside of your stoneware. Put 1 corn tortilla in the bottom of your cooker. In a very large mixing bowl, combine all of the other ingredients, and whisk together. Pour about 1/3 of the mixture into the slow cooker, on top of the tortillas. Put in another layer of tortilla, and top with the remaining egg mixture. Top with another corn tortilla.Cover and cook on low for 6-7 hours, or on high for 4-5.  I cooked for 7 hours, and it was perfect, even reheated.  I also had 1/2 a grapefruit for carbs and added some guacamole for fat

Breakfast!  This is the link to the original recipe, but I made changes to make it more Zone-ish http://crockpot365.blogspot.com/2009/03/crockpot-mexican-breakfast-casserole.html  what I changed is in bold

4 corn tortillas

4  eggs & 1/2 a carton of whites

2 cups 2% milk

1 cup shredded Mexican blend cheese

1 (7-ounce) can green chiles, drained

1/2 red bell pepper, seeded and diced

1/2 small onion, diced

1/2 cup corn (I used canned)

1 cup sliced mushrooms

3/4 teaspoon kosher salt & 1/2 teaspoon black pepper

The Directions.
I used small oval slow cooker. Pam the inside of your stoneware. Put 1 corn tortilla in the bottom of your cooker. In a very large mixing bowl, combine all of the other ingredients, and whisk together. Pour about 1/3 of the mixture into the slow cooker, on top of the tortillas. Put in another layer of tortilla, and top with the remaining egg mixture. Top with another corn tortilla.

Cover and cook on low for 6-7 hours, or on high for 4-5.  I cooked for 7 hours, and it was perfect, even reheated.  I also had 1/2 a grapefruit for carbs and added some guacamole for fat

Notes

  1. zone-ish posted this

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