This recipe is perfect for Thanksgiving morning when you need to get up early to stuff the bird and start the gravy. Just assemble the night before, refrigerate and turn on the slow cooker when you get up. Breakfast will be piping hot by the time you get your arm out of the bird!
2 cups milk
1 teaspoon salt
1/2 pound cooked chorizo sausage
1-14 oz. fresh salsa
1-4 1/2 oz. can chopped green chilies
1 cup crushed tortilla chips
12 slices bread
2 cups shredded cheddar/Monterey jack cheese
In a large bowl whisk together the eggs, milk, and salt. In another bowl stir together the sausage, salsa, green chilies, and chips. Spray a 6 quart slow cooker with cooking spray. Tear four slices of bread to cover the bottom of the cooker. Top with half of sausage mixture and half of cheese. Repeat with 4 more torn slices of bread, the remainder of the sausage and the cheese. Top with 4 slices of bread and pour egg mixture evenly over the top. Add 1/2 cup of cheese. Cover and refrigerate overnight. Put into slow cooker and cook on high for 2 1/2 to 3 hours.