Our Chile Verde Breakfast Lasagna is a perfect blend of savory and spicy with the flavor combination from the breakfast sausage to the combination of peppers and salsa. Try this recipe for breakfast your next lazy weekend!



Ingredient Checklist


Instructions Checklist
  • Lightly coat the inside of a 3 1/2- or 4-quart slow cooker with cooking spray or line the slow cooker with a disposable liner. In a large skillet cook sausage over medium heat until brown, using a wooden spoon to break up sausage as it cooks. Drain off fat. Add sweet pepper and chile pepper to sausage in skillet; cook and stir over medium heat for 1 minute more. Transfer cooked sausage and peppers to a large bowl. In the same skillet cook eggs in hot oil over medium heat just until set, stirring to break up eggs. Transfer cooked eggs to the bowl with the sausage mixture. Stir in green onions, the 1/4 cup cilantro, the salt, and cumin.

Instructions Checklist
  • Place three of the tortillas in the bottom of the prepared cooker, overlapping as necessary. Spoon half of the sausage mixture over tortillas in cooker. Sprinkle with 1/2 cup of the cheese. Pour 2/3 cup of the salsa verde over layers in cooker. Top with three more tortillas and the remaining sausage mixture. Sprinkle with another 1/2 cup of the cheese. Pour another 2/3 cup of the salsa verde over cheese. Top with the remaining three tortillas. Sprinkle with the remaining 1 cup cheese. Pour the remaining salsa verde over the cheese.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Cover and cook on low-heat setting for 3 to 4 hours. Turn off cooker. If possible, remove crockery liner from cooker. Let stand, covered, for 15 minutes before serving. If desired, serve with sour cream and sprinkle with additional cilantro.


Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

429 calories; 31 g total fat; 13 g saturated fat; 2 g polyunsaturated fat; 5 g monounsaturated fat; 181 mg cholesterol; 776 mg sodium. 278 mg potassium; 18 g carbohydrates; 2 g fiber; 2 g sugar; 21 g protein; 0 g trans fatty acid; 729 IU vitamin a; 23 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 28 mcg folate; 1 mcg vitamin b12; 283 mg calcium; 2 mg iron;

Reviews (2)

17 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
This is pretty darn good, but why mess with a slow cooker when all the ingredients are cooked prior to going into the cooker? I cook everything the day before, put it in the fridge overnight, then layer the next morning in a casserole dish, and then stick it in a 350 oven for 30-40 minutes¿just to heat up.
Rating: Unrated
I don't see many people getting up in the morning to make this breakfast. 3-4 hours in the slow cooker would make it lunch maybe.....