Slow Cooker Southwestern Breakfast Casserole

I love my slow cooker! I have said that before on this blog — my slow cooker is a magical invention. I ran a Slow Cooker Challenge on this blog last January. There are 30 days of slow cooker recipes of all types. As January is National Slow Cooker Month, this is the ideal time to find recipes for our cookers.

How about a new breakfast recipe?

Making a breakfast that requires little work from me is a win-win any season of the year but especially during the cooler months. You can snuggle under your blanket while your meal is cooking away…

Sounds great, right? On to the recipe…

Slow Cooker Southwestern Breakfast Casserole

This is an easy breakfast casserole filled with sausage, potatoes, eggs, and cheese — good for large groups or busy mornings!

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Slow Cooker Southwestern Breakfast Casserole

slow cooker breakfast recipe

Prep Time20 mins

Cook Time4 hrs

Total Time4 hrs 20 mins

Course: Breakfast

Cuisine: American

Keyword: breakfast, slow cooker, southwestern

Servings: 8

Equipment

• 6 to 8-quart slow cooker

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
• 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 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!

Tip: Times may vary depending on your cooker. So remember that there is a range of 4-6 hours for optimal cooking!

More Slow Cooker Reviews

And if you are new to slow cookers or are looking for a new one… here are links to several slow cooker reviews I published last year.

• Hamilton Beach Stay or Go 6-Quart Slow Cooker
• The Cuisinart 3-In-1 Cook Central Multi-Cooker, Slow Cooker, Steamer
• Crock-Pot SCCPVL610-S Programmable Cook and Carry Oval Slow Cooker Review
• The Stainless Steel Crock-Pot SCVT650-PS 6 1/2 Quart Programmable Touchscreen Slow Cooker

Planning and adapting your meals for your slow cooker doesn’t have to be difficult. Here are two posts focusing on those aspects:

• Planning Your Slow Cooker Meals
• Adapting Your Favorite Meals to Your Slow Cooker

Even though winter seems like the only time to use your cooker, these devices can be helpful all year round.

Hopefully, those posts will help you find additional ways to use your cooker in your everyday life.

Loving Life — The Reboot!

Dominique