Ingredients:

8 eggs

1 1⁄2 cups low-fat milk

1 lb bulk sausage, cooked and drained

1 red bell pepper, chopped

3⁄4 cup sliced green onion

2 cups low fat Mexican blend cheese

cooking spray

9 corn tortillas

1⁄2 cup salsa (optional)

1⁄4 cup sour cream (optional)

1⁄4 cup pickled jalapeno pepper (optional)

Directions:

1. In medium bowl, beat eggs, milk and jalapeno with a whisk.

2. Combine sausage, red pepper, green onions, jalapeno and cheese in a separate bowl. Set both aside.

3. Spray a 5-6 quart slow cooker (large casserole dish) Place 3 tortillas in slow cooker (or casserole dish) tearing if needed to cover bottom.

4. Top tortillas with half of sausage, bell pepper, green onion and cheese mixture. Layer 3 tortillas on top, then top those with rest of sausage, vegetable and cheese mixture. Top that layer with remaining 3 tortillas, tearing if need to cover mixture.

5. Pour egg mixture over tortillas. Cover and cook on low for 4-5 hours in slow cooker, or 2-3 hours on high setting or until temperature reaches 160 F and center is set.

6. If using casserole, cook at 350 F for 30 minutes or until center is set.

Bon Appetit!