Slow Cooker Southwestern Breakfast Casserole
This Slow Cooker Southwestern Breakfast Casserole is an excellent way to liven up breakfast without much effort. The flavorful sausage, cheese, and hash browns casserole is ready in just 4-6 hours in your slow cooker. Switching out what you make with eggs for breakfast will help inspire your family to enjoy new flavor combinations!
Not ready to serve this for breakfast? That’s fine! You can either make this breakfast casserole ahead to serve later in the week or use it as your next breakfast for dinner meal idea.
How long does it take to cook eggs in a crockpot?
It takes about 2 hours to cook eggs in a crockpot. My slow cooker southwestern breakfast casserole will be ready to serve in about 4 hours when cooked on low setting. Cooking your breakfast casserole recipe on low for 4 hours will provide your ingredients plenty of time to cook thoroughly and provide your family with a delightful flavor burst of egg, cheese, hash brown, and seasonings with each bite.
How long can you keep egg casserole in the refrigerator before cooking?
The fabulous thing about this southwestern breakfast casserole is that you can easily make the egg casserole ahead. This egg casserole may be kept in the fridge for 3-4 days. Simply prepare your southwestern breakfast casserole ahead of time, allow to cool, place in an airtight container, and store for later enjoyment during the week!
If you prefer to freeze your egg casserole to serve much later in the month, you may store this egg casserole in the freezer for 3-4 months. Take the fully cooked slow cooker southwestern breakfast casserole out of the slow cooker, place in a freezer-safe airtight container, and freeze until you’re ready to reheat the egg casserole for a later meal date.
Can Egg Casserole be reheated?
The best way to reheat a make-ahead slow cooker southwestern egg casserole is to use your microwave. If you prefer to use the oven, simply place your egg casserole in an oven-safe container, covered with aluminum foil, and heat in the oven until heated through.
This slow cooker southwestern egg casserole is just what every busy person needs to enjoy a full-course meal of veggies and protein to keep their mind and body running smoothly. With a slight kick of spice, this southwestern egg casserole will quickly become a new family favorite for breakfast or dinner during your busy week!
Slow Cooker Southwestern 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
- ½ tsp ground cumin
- ½ tsp garlic powder
- 1 medium red pepper, finely chopped
- 8 large eggs
- ½ C water
- ¼ tsp chipotle powder
- Sea salt, 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
- Salsa
Directions to Make Slow Cooker Southwestern Breakfast Casserole
Gather up the ingredients and follow my step by step instructions to make this breakfast casserole today!
Slow Cooker Southwestern Breakfast Casserole
Enjoy a new option for breakfast with this flavorful southwestern breakfast casserole that combines hashbrowns, sausage, cheese, seasonings, and other delicious ingredients for a quick breakfast idea!
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 tsp ground cumin
- ½ tsp garlic powder
- 1 medium red pepper, finely chopped
- 8 large eggs
- ½ C water
- ¼ tsp chipotle powder
- Sea salt, 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
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, 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!
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Happy Travels,
Rosemary
This looks easy and delicious.
I’m thinking this would be a good dinner meal too – add lots of salsa, sour cream, queso and chips.