Go Back
–+ servings
Tasty Southwest Crockpot Breakfast Casserole

Tasty Southwest Crockpot Breakfast Casserole for Busy Mornings

A delicious and convenient Tasty Southwest Crockpot Breakfast Casserole full of fluffy eggs, zesty turkey sausage, and crispy hash browns, perfect for busy mornings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 hours
Resting Time 5 minutes
Total Time 5 hours 20 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: Southwestern
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 lb Turkey Sausage or substitute with pork sausage or crumbled turkey sausage links
  • 8 large Eggs whisked
  • 1 cup Sharp Cheddar Cheese or substitute with any favorite cheese that melts well
  • 1 cup Monterey Jack Cheese
  • 30 oz Frozen Hash Browns shredded
  • 1 cup Bell Peppers diced
  • 1 tsp Cumin adjust to taste
  • 1 tsp Garlic Powder adjust to taste
  • 1 tsp Chipotle Powder adjust to taste
  • ½ cup Water to bind ingredients
  • to taste Sea Salt
  • to taste Black Pepper
For Toppings (Optional)
  • ¼ cup Fresh Cilantro chopped
  • ¼ cup Green Onions sliced
  • 1 cup Sour Cream

Equipment

  • Crockpot
  • skillet
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. In a medium skillet over medium-high heat, add turkey sausage and cook for 8-10 minutes, breaking it apart with a spatula. Drain excess fat.
  2. While the sausage cooks, prepare your vegetables by dicing bell peppers, mincing garlic, slicing green onions, and chopping cilantro.
  3. Spray the inside of the slow cooker with cooking spray. Layer thawed frozen hash browns evenly across the bottom of the crockpot.
  4. Once the sausage is ready, scatter it over the hash browns and evenly distribute the diced bell peppers.
  5. Sprinkle cumin, garlic powder, chipotle powder, sea salt, and black pepper over the layer of sausage and veggies.
  6. In a mixing bowl, whisk together eggs and ½ cup of water until blended. Pour this egg mixture evenly over the layered ingredients.
  7. Distribute the shredded cheddar and Monterey Jack cheeses evenly on top of the egg mixture.
  8. Cover the crockpot and cook on low for 4-6 hours until the eggs are firm to the touch.
  9. Allow the casserole to rest for about 5 minutes before serving. Add optional toppings like cilantro, green onions, or sour cream before serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 25gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 200mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

This Tasty Southwest Crockpot Breakfast Casserole can be prepared the night before for a quick and easy breakfast in the morning.

Tried this recipe?

Let us know how it was!