Breakfast Migas

Breakfast Migas Enlarge Image
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8 users rated this recipe an average rating of 3.5
Makes:
6 servings
Prep:
25 mins
Cook:
5 hrs to 6 hrs (low)
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Breakfast Migas

Ingredients
 
Plastic slow cooker liner
1
pound bulk breakfast sausage, browned and drained
1
4 1/2 ounce package tostada shells, coarsely broken
3/4
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 3/4 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.

Nutrition Facts

(Breakfast Migas)
    Per serving:
  • 591 kcal cal.,
  • 37 g fat
  • (13 g sat. fat,
  • 3 g polyunsaturated fat,
  • 10 g monounsatured fat),
  • 482 mg chol.,
  • 1578 mg sodium,
  • 33 g carb.,
  • 7 g fiber,
  • 7 g sugar,
  • 31 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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