Slow Cooker Layered Huevos Rancheros

• 16 eggs
• 1 cup half-and-half or 1 cup milk
• 12 teaspoon salt
• 14 teaspoon pepper
• 3 tablespoons butter or 3 tablespoons margarine
• 1 (10 3/4 ounce) cancondensed Fiesta nacho cheese soup
• 2 tablespoons chopped fresh chives
• 23 cup old el paso thick 'n chunky salsa
• 4 soft corn tortillas, cut into 3/4-inch strips (6 inch)
• 1 cup pinto beans, drained, rinsed (from 15-oz can)
• 1 cup shredded sharp cheddar cheese (4 oz)
• 12 cup sour cream
• 4 medium green onions, sliced (1/4 cup)

1. In large bowl, beat eggs with whisk.
2. Add half-and-half, salt and pepper; beat well.
3. In 12-inch nonstick skillet, melt butter over medium heat.
4. Add egg mixture; cook about 7 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist.
5. Stir in soup and chives.
6. Spray 3- to 4-quart slow cooker with cooking spray.
7. Spread 1/3 cup of the salsa in bottom of slow cooker.
8. Carefully place half of the tortilla strips on salsa to within 1/2 inch of edge of slow cooker.
9. Top with 1/2 cup of the beans, 3 cups of the egg mixture and 1/2 cup of the cheese.
10. Layer with remaining salsa, tortilla strips, beans and egg mixture.
11. Cover; cook on High heat setting 2 hours.
12. Sprinkle with remaining 1/2 cup cheese.
13. Cover; let stand until cheese is melted.
14. Serve with sour cream and onions.

eggs, milk, salt, pepper, butter, fresh chives, salsa, corn tortillas, pinto beans, cheddar cheese, sour cream, green onions

Taken from www.food.com/recipe/slow-cooker-layered-huevos-rancheros-493641 (may not work)