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Ingredients
| italian sausage: 1 lb |
| tostada shells: 1 |
| red sweet peppers (chopped): 3/4 cup |
| onions (chopped): 1/2 cup |
| canned green chili peppers: 4 oz |
| frozen eggs: 4 oz |
| soup - nacho cheese: 10.75 oz |
| black pepper: 1/4 tsp |
| avocados: 2 |
| salsa: 2 oz |
| sour cream: 8 oz |
Breakfast Migas
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
300 min -
Servings
6 serving(s)
Tags
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.