4 cups corn tortilla chips, homemade or high-quality store-bought
8 large eggs
1/4 cup whole milk
1 (10-ounce) can Mexican-style diced tomatoes
2 cups shredded cheddar cheese
Kosher salt
Freshly ground black pepper
For topping: salsa, sour cream, and diced avocado
Warm tortillas, for serving (optional)
Instructions
Place the tortilla chips in an even layer in a 3-quart or larger slow cooker.
Place the eggs and milk in a medium bowl and whisk to combine. Add the tomatoes and cheese, season with salt and pepper, and stir to combine. Pour the egg mixture over the tortilla chips and stir until the chips are evenly coated. Cover and cook on the LOW setting until the mixture is set, about 4 hours.
Serve warm topped with the salsa, sour cream, and avocado. If you wish to serve the casserole as tacos, serve with the tortillas as well.
