Slow Cooker Southwestern Breakfast Casserole
This Slow Cooker Southwestern Breakfast Casserole is the perfect early meal of the day, or if you prefer, as part of Sunday Brunch!
Servings 6 -8
Calories 774kcal
Equipment
Ingredients
- Non-stick cooking spray or melted butter or coconut oil
- 16 oz 450g mild bulk sausage (no casings)
- 1 20- oz 560g bag hash browns, shredded*
- ½ tsp ground cumin
- ½ tsp garlic powder
- 1 medium red pepper finely chopped
- 8 large eggs
- ½ cup water
- ¼ tsp chipotle powder
- Sea salt and black pepper to taste
- 1 cup sharp mature cheddar cheese, finely shredded
- 1 cup 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 pot with non-stick cooking spray (or grease with melted butter or coconut oil).
- Cook the sausage in a large skillet for 8-10 minutes until nicely browned. Remove from heat and carefully drain excess grease from the skillet. Set aside.
- Spread the 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 4-6 hours.
- Serve immediately topped with green onion, red pepper, fresh cilantro, and/or additional shredded cheese, if desired. Enjoy!
Notes
Alternatively use this quantity of raw grated potato. Before using, squeeze out the excess moisture using a teatowel or muslin cloth.
Nutrition
Serving: 1 | Calories: 774kcal | Carbohydrates: 33g | Protein: 31g | Fat: 58g | Saturated Fat: 20g | Polyunsaturated Fat: 32g | Trans Fat: 1g | Cholesterol: 336mg | Sodium: 1584mg | Fiber: 3g | Sugar: 3g