Chile Verde Breakfast Lasagna
Ingredients
Nonstick cooking spray
1 pound bulk breakfast sausage
¾ cup finely chopped green sweet pepper (1 medium)
1 fresh jalapeño chile pepper, stemmed, seeded, and finely chopped*
5 eggs, lightly beaten
2 teaspoons vegetable oil
¼ cup sliced green onions (2)
¼ cup snipped fresh cilantro and/or parsley
½ teaspoon salt
½ teaspoon ground cumin
9 6-inch corn tortillas
2 cups shredded Monterey Jack cheese (8 ounces)
1 16 ounce jar salsa verde
Sour cream (optional)
Snipped fresh cilantro an/or parsley (optional)
Directions
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.
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.
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.
