We decided to uphold our "breakfast for mothers day dinner" tradition (which we started last year) and this is Gayle's contribution:
2 lbs. Italian Sausage
2 cans chopped green chilies (4 1/2 oz.)
10 corn tortillas cut in one inch strips
2 C shredded cheese
1 C milk
12 eggs
1/2 tsp. ground cumin
paprika
1 tomato thinly sliced
Salsa (Mom likes mango)
Sour Cream
Brown sausage breaking it up as you go. Drain well. In lightly greased slow cooker, layer half of the green chilies, half of the tortilla strips, half the sausage, half the cheese. Repeat layers. Mix together milk, eggs, and cumin. Pour over sausage mixture. Refrigerate overnight if desired. When ready to cook, top with tomato slices and paprika. Cover and cook on low 4 hours. Serve with salsa and sour cream.
This is really easy to throw together and super tasty!! Who knew eggs in the crock pot would be a good thing? Yum!
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