Particularly useful when cooking for a crowd that may be arriving for a mid-morning brunch, this recipe is the perfect blend of classic morning fare and flavorful midday treat. The spices, cheeses, and even the vegetables are all easily customizable to your personal preferences.
- 4 green onions, chopped
- Refrigerated pie crust
- 6 eggs, wisked
- 1 Cup salsa
- 1/4 Teaspoon freshly ground pepper
- 1/4 Teaspoon chili poweder
- 2 Cups shredded cheddar cheese
- 1 Cup cooked cannelloni beans
- 1 refrigerated pie crust
Spray 5- to 6-quart oval slow cooker with cooking spray.Press pie crust halves in bottom and 2 inches up side of slow cooker, overlapping seams by 1/4 inch.
Cook for 1 hour and 30 minutes on High.
Spread mixed onions and beans evenly along the bottom of the crust, and layer on the salsa.
Pour whisked eggs over the mixture. Top with cheese and chili powder.
Cook on low for 2 and 1/2 hours.