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Slow Cooker Southwestern Breakfast Casserole Recipe

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A southwestern breakfast casserole slow-cooked in the Crockpot with eggs, sausage, southwest spices, peppers, hashbrowns, and cheese.

This Tex-Mex breakfast casserole is perfect for special occasions, when you have house guests, weekend morning breakfast, or brunch, and great for Mother’s Day or Christmas.

A serving of Southwest Breakfast Casserole on a white dish

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If your family enjoys a good breakfast casserole, also see this one we make with crescent rolls and sausage. It can be prepared the night before.

Ingredients

All of these simple ingredients should be easy to find at your local grocery store. Most are common ingredients for a delicious breakfast egg bake you can enjoy on a cold winter morning.

  • Non-stick cooking spray, like this
  • 16 oz. ground sausage (mild or hot as you prefer)
  • 1 (20-oz.) bag of hash browns, shredded
  • 1 packet of Taco Seasoning, like this
  • 1 medium red bell pepper, finely chopped
  • 8 large eggs
  • ½ c. water
  • Salt and black pepper, to taste
  • 1 c. sharp cheddar cheese, finely shredded
  • 1 c. Monterey Jack cheese, finely shredded
  • Chopped green scallions, optional for garnish
  • additional chopped red bell pepper, optional for garnish
  • chopped fresh cilantro, optional for garnish

Ground Sausage provides the protein in this breakfast casserole. I recommend a savory sausage for true Tex-Mex flavors. Ground sausage is easy to fry, then drain to be added to this dish.

Frozen hash browns should be removed from the freezer and allowed to partially thaw on the counter at room temperature prior to being added to this recipe. You can let them thaw while you are preparing the Crockpot, gathering your ingredients, and browning the sausage. You can make your own homemade hash browns with this recipe.

Taco Seasoning contributes to the tex-mex flavors of this breakfast casserole dish. If you want more heat, go for it. Add a dash of cayenne pepper along with the packet of taco seasoning.

Red Bell Pepper adds pretty color and a slight flavor. Bell peppers are not hot. If you prefer more heat, you can substitute chili peppers. You might want to scrape the seeds out first since those contain a lot of heat.

Garnish options are varied and tasty. Chopped cilantro, scallions, or more red peppers are all great options for adding color to the top of your egg bake before serving. If you like, you can skip any of these vegetables and simply add more cheese. Also, see my printable guide for growing your own cooking herbs.

Kitchen Tools Used in this recipe

  • 6 quart Crock Pot
  • large skillet
  • colander to drain grease from meat
  • wooden spoon
  • whisk
  • sharp kitchen knife to chop the peppers
  • cutting board for chopping the peppers
  • measuring cup(s)
Southwest Breakfast Casserole recipe

Directions

Printable recipe below.

Step 1

Prepare your Crockpot by spraying the inside with non-stick cooking spray or lining it with one of these Crockpot liners (which I love). My Crockpot is a 6 quart, like this.

browning ground meat in a skillet

Step 2

Cook the ground sausage in a large skillet on medium-high heat until done. Break the meat up with a wooden spoon as it is cooking. Remove from heat and drain the excess grease. Then set the meat aside.

Step 3 Layer the Crockpot

Begin making the breakfast casserole by spreading the hash browns across the bottom of the slow cooker in an even layer.

Then top the hash browns with the cooked sausage.

Now sprinkle the Taco seasoning evenly across the top of the sausage and hash browns.

Sprinkle the chopped red peppers on top and season with salt and pepper.

Step 4

Whisk the eggs and water together in a large bowl. Then pour the egg mixture evenly over the ingredients in the Crockpot. Add the cheese on top and then cover with the lid. See the Crockpot baking tip below.

Cook your breakfast casserole on the low setting for about 4 to 6 hours until done. Crockpots are like ovens, total cook time will vary depending on your particular Slow Cooker.

Crockpot Baking Tip

When baking in the crockpot, be sure to stretch a dish towel across the top and then place the lid on. The towel will absorb the excess moisture which tends to build up in the crockpot during cooking time. I use this same tip with my Crockpot Pumpkin Streusel Coffee Cake Recipe.

Garnish the top of your crockpot breakfast casserole if desired and serve while warm.

Crockpot Southwestern Breakfast Casserole recipe

A delicious flavor-filled Southwestern Breakfast casserole made in the Crockpot and perfect for special occasions. Make this breakfast recipe for lazy weekends, Christmas morning (the colors are perfect for Christmas), or when you have house guests.

Any leftovers can be stored in an airtight container in the refrigerator and reheated in the microwave the next day.

Yield: 6

Slow Cooker Southwestern Breakfast Casserole

A serving of Southwest Breakfast Casserole on a white dish

A southwestern breakfast casserole slow cooked in the Crockpot with eggs, southwest spices, sausage, peppers, hashbrowns, and cheese. The perfect breakfast casserole for special occasions or lazy weekend mornings.

Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes

Ingredients

  • Non-stick cooking spray
  • 16 oz. ground sausage (mild or hot as you prefer)
  • 1 (20-oz.) bag of shredded hash browns
  • 1 packet of Taco Seasoning
  • 1 medium red bell pepper, finely chopped
  • 8 large eggs
  • ½ cup water
  • Salt and black pepper, to taste
  • 1 cup sharp cheddar cheese, finely shredded
  • 1 cup Monterey Jack cheese, finely shredded
  • Chopped green scallions, optional for garnish
  • additional chopped red bell pepper, optional for garnish
  • chopped fresh cilantro, optional for garnish

Instructions

    Prepare your Crockpot by spraying the inside with non-stick cooking spray or lining it with Crockpot liners.

    Cook the ground sausage in a large skillet on medium-high heat until done. Break the meat up with a wooden spoon as it is cooking. Remove from heat and drain the excess grease. Then set the meat aside.

    Spread the hash browns across the bottom of the slow cooker in an even layer.

    Then top the hash browns with the cooked sausage.

    Now sprinkle the Taco seasoning evenly across the top of the sausage and hash browns.

    Sprinkle the chopped red peppers on top and season with salt and pepper.

    Whisk the eggs and water together in a large bowl. Then pour the egg mixture evenly over the ingredients in the Crockpot. Add the cheese on top and then cover with the lid. See the Crockpot baking tip below in Notes.

    Cook on the low setting for about 4 to 6 hours until done. Crockpots are like ovens, total cook time will vary depending on your particular Slow Cooker.

    Garnish the top of your crockpot breakfast casserole if desired and serve while warm.

Notes

Crockpot Baking Tip

When baking in the crockpot, be sure to stretch a dish towel across the top and then place the lid on. The towel will absorb the excess moisture which tends to build up in the crockpot during cooking time.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 612Total Fat 48gSaturated Fat 21gTrans Fat 1gUnsaturated Fat 22gCholesterol 350mgSodium 1571mgCarbohydrates 10gFiber 2gSugar 3gProtein 32g

Nutrition information is estimated and may not be exact based on uncontrolled variables in home kitchens used by each individual cook.

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