Slow Cooker Southwestern Breakfast Casserole Recipe

 

Slow Cooker Southwestern Breakfast Casserole Recipe

Prep Time 10 mins
Cook Time 4 hrs
Time to brown sausage 10 mins
Total Time 4 hrs 20 mins
Course Breakfast
Servings 7

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
  • 1/2 tsp Ground cumin
  • 1/2 tsp Garlic powder
  • 1 Medium red pepper, finely chopped
  • 8 Large eggs
  • 1/2 cup Water
  • 1/4 tsp Chipotle powder
  • Sea salt and black pepper, to taste
  • 1 cup Sharp cheddar cheese, finely shredded
  • 1 cup Monterey Jack (or other mild white) cheese, finely shredded

Optional Garnish: Chopped green onions, red pepper, fresh cilantro, and/or additional shredded cheese

    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 before topping with the shredded cheese.
    • 6. Cover and cook on low for 4 hours. Serve immediately topped with green onion, red pepper, fresh cilantro, and/or additional shredded cheese, if desired. Enjoy!
    Keyword Breakfast Casserole

    Slow Cooker Southwestern Breakfast Casserole

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