Monday, January 10, 2011

Slow cooker Tex-Mex breakfast egg stack recipe

You may not be so keen on a savoury breakfast as I am, let alone a spicy one, in which case, why not have this for dinner? I always suggest you try an overnight recipe during the day the first time you cook it anyway so that you can just check the timings for your particular slow cooker. This eggy Tex-Mex dish is a real treat whichever end of the day you have it.

The original idea came from Steph O'Dea's wonderful blog A Year of Slow Cooking - there's a link on my blog.

Ingredients for 8

8 corn tortillas (you can use more if you have an oval slow cooker or just have fewer layers)
8 eggs
2 cups / 500 ml milk
2 cups / 400g grated pepperjack or Tex Mex cheese
(or use plain old cheddar or Edam and add in some chopped Jalapenos to your taste if these types of cheese are unavailable)
1 red and 1 green bell pepper, chopped
1 onion, diced
1 cup / 150 g corn - frozen is fine
3/4 tsp salt
1/2 tsp ground black pepper
1 tbsp cilantro / fresh coriander


Grease your slow cooker.

Put the first tortilla into your slow cooker. If you have a round 4 Q/ 4 L cooker, you'll probably find it fits beautifully. If not, you may have to tear a few tortillas to cover the bottom completely which us why you may need more.

Mix everything that isn't a tortilla in a large bowl, ideally one with a pouring spout.

If you are cooking with a toddler, now is the point at which you may wish to check that they haven't nibbled a little off the edge of your first tortilla. Or put a ballpoint pen under the tortilla, Unless you like blue eggs. They keep us on our toes, these kids!

If you are using the round cooker, pour in about a fifth of your cheesy egg mixture.  If you are tearing tortillas to fit, work out how many layers you can make with the number of tortillas you have and divide the mix accordingly. I made 5 layers of egg mixture between 6 tortillas but fewer would be fine. Keep on layering egg and tortillas, finishing with a tortilla. Push this top tortilla down into the eggy mixture so it is nice and moist. I grated soem extra cheddar over the top at this point.

Cook on Low for 6-8 Hours or on High for 3-4. Give the slow cooker to check the egg has set.

Serve with tortilla chips, salsa, guacamole or any other favourite tex Mex trimmings.


Awesome. I love Tex Mex and THIS is how to wangle it for breakfast. I wondered about adding in some chopped tomato too. Then you'd end up with something a lot like Migas...more about that another time.


  1. Sure is delicious sounding. I'd have for breakfast, lunch and dinner!