Crockpot Mexican Breakfast Casserole

This was good...but you need to follow the recipe...I made the mistake of not doing so, and regretted it! The ingredients...

~ Tortillas (the recipe calls for corn, I used wheat and it tasted fine)
~ 8 eggs
~ 2 cups fat free milk (I forgot to put it in the picture...but I used powdered milk, like I do in all my cooking...)
~ 2 cups shredded Mexican blend cheese
~ 1 (7-ounce) can green chiles, drained (which is what I eliminated, and regretted it!)
~ 1 red bell pepper, seeded and diced (I used yellow as it was all I had on hand)
~ 1 tiny onion, diced (I used half of a large onion)
~ 1 cup corn (canned, frozen, fresh...its up to you and what you have on hand!)
~ 1 cup sliced mushrooms (optional...and I did skip this one and didn't miss it)
~ 3/4 teaspoon kosher salt (I used table salt)
~ 1/2 teaspoon black pepper

What to Do...

Grease the inside of your crockpot. Put a layer of tortillas on the bottom (I had to tear some to make them fit evenly). In a mixing bowl, combine all of the other ingredients and whisk together. Pour 1/3 of the mixture into the crockpot, on top of the first layer of tortillas. Add another layer of tortillas, and top with another 1/3 mixture. Top with third and last layer of tortillas. Cover and cook on low for 6-7 hours, or on high for 4-5. It will be done when the eggs are fully cooked and the edges have begun to brown.

This is what it looked like all ready to eat! I had to add some taco sauce to it because without the chiles the taste was quite bland. But once I added the taco sauce it was delish! I would definetely recommend this recipe....and will for sure be trying it again! This is a great way to start off my goal of having hot breakfasts on hand each day, as it warms up quite well!