Recipe: Crock Pot Breakfast Migas

Breakfast Migas Crock Pot


  •     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


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

  • Servings Per Recipe 6 servings
  • Calories591,
  • Total Fat (g)37,
  • Saturated Fat (g)13,
  • Monounsaturated Fat (g)10,
  • Polyunsaturated Fat (g)3,
  • Cholesterol (mg)482,
  • Sodium (mg)1578,
  • Carbohydrate (g)33,
  • Total Sugar (g)7,
  • Fiber (g)7,
  • Protein (g)31,
  • Vitamin C (DV%)61,
  • Calcium (DV%)19,
  • Iron (DV%)17,
  • Percent Daily Values are based on a 2,000 calorie diet
 Note from Lena-- I'll skip the tostada shells to save carbs. If I can't find the nacho cheese soup, I may use Velveeta cubes instead. DH hates avocados, so I'll just omit that, but I included it for those of you who do like it.

Lena Austin


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