Slow-Cooker Mexican Breakfast Casserole

• 8 eggs
• 1 1/2 cups low fat milk
• 1 jalapeno seeded and finely chopped
• 1 pound bulk sausage cooked and drained
• 1 red bell pepper chopped
• 3/4 cup sliced green onions
• 2 cups mexican blend cheese low fat
• cooking spray
• 9 corn tortillas
• 1/2 cup salsa optional
• pickled jalapenos optional

1. In medium bowl, beat eggs, milk, and jalapeno with a whisk. Combine the sausage, chopped red pepper, green onions, jalapeno, and cheese in a separate bowl. Set both aside.
2. Spray a 5- to 6-quart slow cooker with cooking spray. Place 3 tortillas in a slow cooker, tearing, if needed, to cover the bottom.
3. Top the tortillas in slow cooker with half of the sausage, bell pepper, green onion, and cheese mixture. Layer 3 tortillas on top, then top those tortillas with the rest of the sausage, vegetable, and cheese mixture. Top that layer with remaining 3 tortillas, tearing, if needed, to cover mixture. Pour egg mixture over tortillas.
4. Cover, and cook on low for 4 to 5 hours or on the high setting for 2 to 3 hours, or until temperature reaches 160u0b0F and center is set.
5. Serve with salsa, jalapenos, scallions, and whatever other toppings you wish.

eggs, milk, sausage, red bell pepper, green onions, blend cheese, cooking spray, corn tortillas, salsa optional

Taken from www.yummly.com/recipe/Slow-Cooker-Mexican-Breakfast-Casserole-1080837 (may not work)