Breakfast Tamale Casserole (Slow Cooker Recipe) *Vegetarian Friendly*

Seriously, I wish I were one of those moms who got up and made breakfast every day.

But I'm not a morning person. Between insomnia and my children inheriting the chronic nightmare gene, I don't get a lot of sleep at night. Once the wee hours of the morning hit, I finally get to take a proper rest, mostly because my kids are in school and my husband is wonderful.

The only early-rising adult in my house is my husband. I'll be honest. But the kids deserve a hot, healthy meal in the mornings *or whenever they wake up*.

So, on the weekends, I like to pull out my slow cooker and make breakfast the night before so that we all wake up to the smell of hot food. I find that helps motivate people out of bed.

Last night, I was struggling to think of how to make this slow cooker recipe a little different.

I have an excessive amount of eggs from very spoiled chickens, and that is usually on my mind when I think of these kinds of dishes. I decided to get wild. And I'm glad I did.

I ended up with an egg casserole with the texture and taste of eating a tamale. And it has versatility, so it can easily be a vegetarian cheese version. - Willowmeana

Needless to say, I was ecstatic! My little experiment paid off.

Ingredients

1. 15 Eggs *I have a big family, feel free to reduce the portion size*
2. 1 Cup of Heavy Cream
3. 2 cups of mixed cheddar cheese.
4. 1 cup potatoes, cut into cubes
5. 1 Finely chopped onion
6. 2 tablespoons minced garlic
7. 1/2th cup of salsa *Heat level of your choosing. Can always add more salsa.* If you don't do salsa, then you can add in a can of cut tomatoes or 1 whole fresh tomato. Or a can of tomato sauce. Tomatoes have options.
8. Chili Pepper
9. Black Pepper
10. Garlic Powder
11. Lawrys Season All *Optional*
12. 16 ounces of Corn Muffin Mix

Optional Ingredients:

Meat of your choice. Bacon and sausage are classic breakfast go toos. But some good carne asada would be delicious too.

Green bell peppers or jalapenos would be good in it, too, I bet. I was limited on my veggie ingredients available last night.

Don't tell my family, but I slip turmeric into every feasible meal. It's so good for you that there's just no reason not to use it when you can. Just a little tablespoon.

Cooking Options

You can cook this in a slow cooker on the counter overnight, or you can mix it all up and plop it in a cast-iron skillet in a preheated oven of 350 F/180 C* for about 25 to 30 minutes, or until golden brown and your knife comes out of the center clean.

Directions

1. When using a slow cooker, I enjoy the 'smarter, not harder' method, and I always use a crock pot liner. It makes cleaning so much easier, friends. Thank me later.
2. Wash those eggs and get to cracking. If you don't have a family as big as mine, feel free to cut it down to a dozen eggs.
3. Once you've got all your eggs in the crockpot, add your heavy cream. I use a whole cup for 15-20 eggs, so if you're using a dozen, cut it down to a half cup.
4. Pour in your potatoes and chopped onions. If you're using meat and other veggies, go ahead and add them now, too. Don't cook the meats. You can add them in raw.
5. Add your salsa, the cheese, and seasonings, and honestly, I measure those by heart. You know how much flavor you do or do not like. For 15 to 20 eggs, I use two cups of cheese, so if you're using only a dozen, cut that in half. DO NOT ADD THE CORN MUFFIN MIX YET.
6. Whisk your egg mixture until all of the ingredients are well mixed and the egg is creamy and well scrambled.
7. Now you can add your corn muff mix.
8. Mix again until the corn muffin mix is evenly incorporated and there are no lumps.
9. If you are using a slow cooker, cook on low for 8 hours *6 if you are only using a dozen eggs* or pour into a cast iron skillet and bake at 350 F/180 C for 25-30 minutes, or until the top is golden brown and a knife comes out clean when dipped into the center.

And then enjoy!

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