Slow Cooker Mexican Egg Casserole

🥘 Ingredients

• eggs 1 dozen
• milk 1 cup
• flour tortillas 1 dozen
• salsa (2 thin, 1 chunky) 3 bottles
• butter 1 cube
• blended shredded cheese 2 pkgs
• sour cream 1 container
• guacamole 1 container

1. 1

   Beat eggs in large bowl and add milk .
2. 2

   Tear flour tortillas into strips.
3. 3

   Spray sides and wall of slow cooker with Pam.
4. 4

   Put small amounts of salsa (2 thin, 1 chunky) in bottom of slow cooker, so casserole doesn't stick.
5. 5

   Heat large skillet with plenty of butter .
6. 6

   Add beaten eggs and milk mixture, only lightly scramble eggs. Turn off heat.
7. 7

   Simply layer tortillas, eggs, salsa, and blended shredded cheese into slow cooker.
8. 8

   You can also make this the night before - However, I find casserole turns out great if left on low for 2 to 4 hours .
9. 9

   Stir before serving.
10. 10

    Side with sour cream and guacamole .