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Breakfast Migas
Ingredients
- Plastic slow cooker liner
- 1 pound bulk breakfast sausage, browned and drained
- 1 4 1/2ounce 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 3/4ounce 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.
Nutrition Facts
(Breakfast Migas)
- Servings Per Recipe 6,
- cal. (kcal) 591,
- Fat, total (g) 37,
- chol. (mg) 482,
- sat. fat (g) 13,
- carb. (g) 33,
- Monosaturated fat (g) 10,
- Polyunsaturated fat (g) 3,
- fiber (g) 7,
- sugar (g) 7,
- pro. (g) 31,
- vit. A (IU) 1895,
- vit. C (mg) 36,
- Thiamin (mg) 0,
- Riboflavin (mg) 1,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 109,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 1578,
- Potassium (mg) 738,
- calcium (mg) 192,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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