With minimal prep, this southwestern breakfast casserole recipe can be ready to serve to guests in no time. You can easily prep and serve in about 10 minutes with minimal ingredients. Next time you’re expecting company you might want to consider this quick and easy recipe.
Slow Cooker Southwestern Breakfast Casserole Recipe
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
- ½ t. ground cumin
- ½ t. garlic powder
- 1 medium red pepper, finely chopped
- 8 large eggs
- ½ c. water
- ¼ t. chipotle powder
- Sea salt and black pepper, to taste
- 1 c. sharp cheddar cheese, finely shredded
- 1 c. Monterey Jack (or other mild white) cheese, finely shredded
- Chopped green onions, red pepper, fresh cilantro, and/or additional shredded cheese for garnish
You’ll find these kitchen tools useful (I've included affiliate links to the products I use at home):
- Slow cooker, this one is pretty obvious but I love my 6 QT crockpot it has never failed me
- Cooking spray, recently I fell in love with this avocado oil spray it has a great nozzle and covers evenly
- Ceramic prep knives, I love how these ceramic knives keep extremely sharp and are ready to go when you are
Slow Cooker Southwestern Breakfast Casserole Directions:
- 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 before topping with the shredded cheese.
- Cover and cook on low for 8 hours or high for 4 hours. Serve immediately topped with green onion, red pepper, fresh cilantro, and/or additional shredded cheese, if desired. Enjoy!
**Keep in mind cook times can vary significantly across different slow cooker models**
This recipe is a great go-to when you have a houseful of guests. With minimal prep you can throw this recipe together in your slow cooker and have it ready for breakfast or brunch. We hope you enjoy this southwestern breakfast casserole as much as we do!
Slow Cooker Southwestern Breakfast Casserole
Servings 6 -8
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
- ½ t. ground cumin
- ½ t. garlic powder
- 1 medium red pepper finely chopped
- 8 large eggs
- ½ c. water
- ¼ t. chipotle powder
- Sea salt and black pepper to taste
- 1 c. sharp cheddar cheese finely shredded
- 1 c. Monterey Jack or other mild white cheese, finely shredded
- Chopped green onions red pepper, fresh cilantro, and/or additional shredded cheese for garnish
Instructions
- 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 before topping with the shredded cheese.
- Cover and cook on low for 8 hours or high for 4 hours. Serve immediately topped with green onion, red pepper, fresh cilantro, and/or additional shredded cheese, if desired. Enjoy!