Name: Slow Cooker Southwestern Breakfast Casserole
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
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)

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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!

Slow Cooker Southwestern Breakfast Casserole

slow cooker breakfast recipe

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Prep Time 20 mins

Cook Time 4 hrs

Total Time 4 hrs 20 mins

Course Breakfast

Cuisine American

Servings

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!