The perfect Sunday morning brunch dish, our slow cooker Southwestern breakfast casserole combines all your favorites into one pot. Layers of hash browns, sausage, eggs, and cheese come together into a satisfying meal with little prep work. Just brown the sausage, assemble everything in the Crock Pot, then set to low for four hours. Enjoy!
Ingredients for Slow Cooker Southwest Breakfast Casserole
Non-stick cooking spray (or melted butter or coconut oil)
16 oz. mild bulk sausage (no casings)
1 20-oz. bag hash browns, shredded (thaw if frozen)
½ t. ground cumin
½ t. garlic powder
1 medium red pepper, finely chopped
8 large eggs
½ cup water
¼ t. chipotle or chili powder
1 cup sharp cheddar cheese, finely shredded
1 cup Monterrey Jack (or other mild white) cheese, finely shredded
How to Make Crock Pot Southwest Breakfast Casserole
- Spray a 6-quart or larger slow cooker crock with non-stick cooking spray (or grease with melted butter or coconut oil).
- Cook sausage in a large skillet until nicely browned, approximately 8-10 minutes. Remove from heat and carefully drain excess grease from the skillet. Set aside.
- Spread hash browns in an even layer across the bottom of the slow cooker crock. Add the browned sausage and sprinkle the ground cumin and garlic powder on top.
- Add the chopped red pepper and season with salt and black pepper, to taste.
- Whisk the eggs and water together in a large bowl and pour evenly across the top of the other ingredients, then top with the shredded cheese.
- Cover and cook on low for 4 hours. **Note: Depending on your slow cooker model, cooking time may vary. Serve immediately topped with green onion, red pepper, fresh cilantro, and/or additional shredded cheese, if desired. Enjoy!
Slow Cooker Southwestern Breakfast Casserole
Slow Cooker Southwestern Breakfast Casserole
Ingredients
- Non-stick cooking spray (or melted butter or coconut oil)
- 16 oz. mild bulk sausage (no casings)
- 1 20-oz. bag hash browns, shredded (thaw if frozen)
- ½ t. ground cumin
- ½ t. garlic powder
- 1 medium red pepper, finely chopped
- 8 large eggs
- ½ cup water
- ¼ t. chipotle or chili powder
- 1 cup sharp cheddar cheese, finely shredded
- 1 cup Monterrey Jack (or other mild white) cheese, finely shredded
Instructions
1. Spray a 6-quart or larger slow cooker crock with non-stick cooking spray (or grease with melted butter or coconut oil).
2. Cook sausage in a large skillet until nicely browned, approximately 8-10 minutes. Remove from heat and carefully drain excess grease from the skillet. Set aside.
3. Spread hash browns in an even layer across the bottom of the slow cooker crock. Add the browned sausage and sprinkle the ground cumin and garlic powder on top.
4. Add the chopped red pepper and season with salt and black pepper, to taste.
5. Whisk the eggs and water together in a large bowl and pour evenly across the top of the other ingredients, then top with the shredded cheese.
6. Cover and cook on low for 4 hours. **Note: Depending on your slow cooker model, cooking time may vary. Serve topped with green onion, red pepper, fresh cilantro, and/or additional shredded cheese, if desired. Enjoy!
Notes
Depending on your slow cooker model, cooking time may vary.
