Slow Cooker Tex-Mex Breakfast Casserole Recipe
Spice up your morning by serving our Slow Cooker Tex-Mex Breakfast Casserole featuring sausage, hash browns, 2 cheeses, cumin and chipotle. This easy-to-make wonder is perfect for holiday entertaining or a lazy Saturday morning.
Ingredients
- Non-Stick Cooking Spray or melted Butter
- 16 ounces mild bulk Sausage no casings
- One 20-ounce bag shredded Hash Browns
- 1/2 teaspoon ground Cumin
- 1/2 teaspoon Garlic Powder
- 1 medium Red Bell Pepper cored, seeded and finely chopped
- 8 large Eggs
- 1/2 cup Water
- 1/4 teaspoon Chipotle Powder
- Salt and freshly ground Black Pepper to taste
- 1 cup Sharp Cheddar Cheese finely shredded
- 1 cup Monterey Jack Cheese (or other mild White Cheese), finely shredded
Optional Garnishes - Use One or More, if desired
- Sour Cream
- Salsa, store bought or homemade
- Chopped Green Onions
- Chopped Red Pepper
- Fresh Cilantro
- Additional shredded Cheeses
Instructions
- Spray a 6-quart or larger slow cooker crock with non-stick cooking spray or grease well with melted butter.
- In a large skillet, cook sausage until nicely browned, about 8 - 10 minutes.
- Remove sausage to a plate. Set aside.
- Spread hash browns in an even layer across the bottom of the slow cooker crock.
- Add browned sausage.
- Sprinkle ground cumin and garlic powder over top.
- Add chopped red pepper.
- Season with salt and black pepper, to taste.
- In a large bowl, whisk eggs and water together. Pour evenly across the top of the other ingredients.
- Top all with shredded cheeses.
- Cover and cook on low for 4 hours (see note below).
- Serve immediately topped with any garnishes you choose, if desired.
Notes
Cook times can vary significantly across different slow cooker models on this one.