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Slow Cooker Southwestern Breakfast Casserole

  • Author: wellnesssleuth
  • Total Time: 0 hours
  • Yield: 8


The Slow Cooker Southwestern Breakfast Casserole is very good. I love the fact that I can put all the ingredients in the slow cooker the night before and then just wake up to a delicious and healthy breakfast.


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

Optional Garnish:

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


  • • 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 4 hours. Serve immediately topped with green onion, red pepper, fresh cilantro, and/or additional shredded cheese, if desired. Enjoy! 
  • Prep Time: 10 min
  • Cook Time: 6 hrs
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