Chile Verde Breakfast Lasagna Recipes
CHILE VERDE BREAKFAST LASAGNA
Our Chile Verde Breakfast Lasagna is a perfect blend of savory and spicy with the flavor combination from the breakfast sausage to the combination of peppers and salsa. Try this recipe for breakfast your next lazy weekend!
Provided by BHG Test Kitchen
Time 3h40m
Number Of Ingredients 15
Steps:
- Lightly coat the inside of a 3 1/2- or 4-quart slow cooker with cooking spray or line the slow cooker with a disposable liner. In a large skillet cook sausage over medium heat until brown, using a wooden spoon to break up sausage as it cooks. Drain off fat. Add sweet pepper and chile pepper to sausage in skillet; cook and stir over medium heat for 1 minute more. Transfer cooked sausage and peppers to a large bowl. In the same skillet cook eggs in hot oil over medium heat just until set, stirring to break up eggs. Transfer cooked eggs to the bowl with the sausage mixture. Stir in green onions, the 1/4 cup cilantro, the salt, and cumin.
- Place three of the tortillas in the bottom of the prepared cooker, overlapping as necessary. Spoon half of the sausage mixture over tortillas in cooker. Sprinkle with 1/2 cup of the cheese. Pour 2/3 cup of the salsa verde over layers in cooker. Top with three more tortillas and the remaining sausage mixture. Sprinkle with another 1/2 cup of the cheese. Pour another 2/3 cup of the salsa verde over cheese. Top with the remaining three tortillas. Sprinkle with the remaining 1 cup cheese. Pour the remaining salsa verde over the cheese.
- Cover and cook on low-heat setting for 3 to 4 hours. Turn off cooker. If possible, remove crockery liner from cooker. Let stand, covered, for 15 minutes before serving. If desired, serve with sour cream and sprinkle with additional cilantro.
Nutrition Facts : Calories 429 kcal, Carbohydrate 18 g, Cholesterol 181 mg, Protein 21 g, SaturatedFat 13 g, Sodium 776 mg, Sugar 2 g, Fat 31 g, UnsaturatedFat 7 g
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