Ingredients

•   Plastic slow cooker liner
• 1  pound bulk breakfast sausage, browned and drained
• 1  4.5-ounce package tostada shells, coarsely broken
• 3/4  cup chopped red sweet pepper (1 medium)
• 1/2  cup chopped onion (1 medium)
• 1  4-ounce can diced green chiles
• 12  eggs, or 3-1/2 cups refrigerated or frozen egg product
• 1  10.75-ounce can condensed fiesta nacho cheese soup
• 1/4  teaspoon ground black pepper
• 2  avocados, chopped
• 2  cups refrigerated fresh salsa
• 1  8-ounce carton dairy sour cream

Directions

1. Line a 3-1/2 or 4-quart slow cooker with a plastic slow cooker liner. In a very large bowl, combine sausage, broken tostada shells, sweet pepper, onion, and undrained diced green chiles. In a large bowl, whisk together eggs, soup, and pepper. Pour over sausage mixture; transfer to prepared slow cooker.

2. Cover and cook on low-heat setting for 5 to 6 hours. Serve mixture garnished with avocados, salsa, and sour cream. Makes 6 servings.