Mexican Scrambled Eggs in the Crockpot Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 dozen eggs
1 tsp salt
1 tsp black pepper
1 tsp chili powder
1 tsp cumin powder
1 tsp garlic powder
Fresh jalapeno, chopped and divided in half (each half separated)
Fresh cilantro, chopped and divided in half (each half separated)
Fresh scallions, chopped and divided in half (each half separated)
Shredded cheese (for ex: ˝ pack of pepper jack and ˝ pack of sharp cheddar)
Spanish chorizo (the kind you get at the deli counter at Wegmans in the while netting) – remove the casing and chop up the whole thing
Tator tots – ˝ pack of frozen
2 tbsp butter
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Directions: |
Directions:1. Break all the eggs into a large bowl, whisk and season with salt, pepper, chili powder, cumin powder and garlic powder. Set aside.
2. In a large crockpot, use the butter to grease the entire interior, including the sides all the way to the top.
3. Layer tator tots in the bottom, followed by chorizo, followed by half of each: jalapeno/cilantro/scallions, followed by cheese. (It really does not matter what the order is as long as tots are on the bottom – you will mix it all up later anyway)
4. Pour whisked/seasoned eggs over the top.
5. Set crockpot to LOW for 6 hours, or high for 1 to 2 hours – depends on your crockpot.
6. Check it periodically and when eggs are set, stir it to break up the eggs.
7. Add the other reserved half of the jalapeno/cilantro/scallions as desired (this gives it more ‘freshness’)
8. Serve with pico de gallo, guacamole, more cheese, and tortillas. You could even squeeze some lime on it, or add sour cream or other salsa…. |
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Number Of
Servings: |
Number Of
Servings:20-24 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: For a smaller group of eaters, figure 1 egg per person (with the tots, chorizo, tortillas and other fixins, that is plenty) and add the other items (salt, pepper, etc) to taste. You can always add more of the cheese, jalapenos, cilantro, scallions later as you like.
For the chorizo, I used the whole sausage, but it is salty and oily, so keep that in mind when scaling down. You could substitute it for breakfast sausage or bacon too…
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