Crockpot Southwestern Breakfast Casserole

This Crockpot Southwestern Breakfast Casserole is a flavorful, hearty dish perfect for busy mornings or brunch gatherings. Packed with bold spices, tender potatoes, savory sausage, and melted cheese, it’s an easy, set-it-and-forget-it meal that delivers zesty Southwestern flair to your table in every delicious bite.

Why You’ll Love This Recipe

The Crockpot Southwestern Breakfast Casserole is a game-changer for anyone who craves a stress-free, crowd-pleasing breakfast. Imagine waking up to the irresistible aroma of smoky sausage, vibrant bell peppers, and melted cheddar wafting through your kitchen, all without lifting a finger in the morning. This recipe is a lifesaver for busy families, brunch hosts, or meal-prep enthusiasts because it’s made in a slow cooker, allowing you to prep the night before and let it cook while you sleep or go about your day. The bold Southwestern flavors—think cumin, chili powder, and diced green chiles—bring a delightful kick that elevates the classic breakfast casserole. Plus, it’s endlessly customizable, so you can tweak it to suit picky eaters or dietary needs. Whether you’re feeding a crowd or prepping for the week, this dish delivers comfort, convenience, and a fiesta of flavors in every bite.

Recipe Tips and Tricks

• Layer Evenly: Spread ingredients evenly in the crockpot to ensure consistent cooking and flavor distribution.
• Grease the Crockpot: Lightly coat the crockpot with cooking spray or oil to prevent sticking and make cleanup easier.
• Check Doneness: Use a toothpick or knife to check if the eggs are fully set before serving.
• Adjust Spice Levels: Taste the mixture before cooking and adjust chili powder or add hot sauce for extra heat.
• Use Fresh Cheese: Shred your own cheese for better melting and flavor compared to pre-shredded varieties.
• Avoid Overcooking: Stick to the recommended cooking time to prevent the casserole from drying out.
• Add Toppings: Garnish with fresh cilantro, avocado slices, or a dollop of sour cream for a fresh finish.

Yield: 10 Servings

Crockpot Southwestern Breakfast Casserole

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Crockpot Southwestern Breakfast Casserole is a zesty, easy-to-make dish with sausage, hash browns, and bold Southwestern flavors.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

• ½ tsp black pepper
• 1 (30 oz) bag frozen hash browns, thawed
• 1 (4 oz) can diced green chiles, drained
• 1 cup milk
• 1 cup shredded sharp cheddar cheese
• 1 green bell pepper, diced
• 1 lb ground sausage (or chorizo)
• 1 red bell pepper, diced
• 1 small onion, diced
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp salt
• 10 large eggs

Instructions

1. Cook the Sausage: In a large skillet over medium heat, cook the ground sausage until browned and fully cooked, breaking it up with a wooden spoon as it cooks. This should take about 5-7 minutes. Drain excess fat and set aside. The sausage adds a savory, hearty base that’s oh-so-satisfying!
2. Prepare the Crockpot: Lightly grease your crockpot with cooking spray to make cleanup a breeze. This small step ensures your casserole slides out effortlessly when it’s time to serve.
3. Layer the Hash Browns: Spread the thawed hash browns evenly across the bottom of the crockpot. These crispy potatoes soak up all the delicious flavors, creating a comforting foundation.
4. Add Veggies and Sausage: Sprinkle the diced red and green bell peppers, onion, and drained green chiles over the hash browns. Then, add the cooked sausage. These vibrant ingredients bring color, texture, and Southwestern zest to every bite.
5. Whisk the Eggs: In a large mixing bowl, whisk together the eggs, milk, chili powder, cumin, salt, and pepper until well combined. This spiced egg mixture is the glue that holds your casserole together with creamy perfection.
6. Pour Egg Mixture: Carefully pour the egg mixture over the layered ingredients in the crockpot, ensuring it’s evenly distributed. This step sets the stage for a fluffy, flavorful casserole.
7. Top with Cheese: Sprinkle the shredded cheddar cheese evenly over the top. The cheese melts into a gooey, golden layer that’s impossible to resist!
8. Cook Low and Slow: Cover the crockpot and cook on low for 6-8 hours (or high for 3-4 hours) until the eggs are set and the edges are slightly golden. Let the crockpot work its magic while you relax!
9. Rest and Serve: Once cooked, let the casserole rest for 10 minutes before serving. This helps it set for easier slicing and enhances the flavors.
10. Garnish and Enjoy: Serve warm with optional toppings like fresh cilantro, avocado slices, or a dollop of sour cream. Dig in and savor the Southwestern fiesta of flavors!

Notes

• For best results, thaw hash browns overnight in the fridge to save prep time.
• If cooking on high, check at 3 hours to avoid overcooking.
• Add a splash of hot sauce for extra spice if desired.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 336Total Fat 26gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 12gCholesterol 238mgSodium 846mgCarbohydrates 6gFiber 1gSugar 3gProtein 19g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

The ingredients in this Crockpot Southwestern Breakfast Casserole are thoughtfully chosen to deliver bold flavors and hearty textures. Frozen hash browns form a starchy, comforting base that soaks up the spices beautifully. Ground sausage adds savory depth, but you can opt for chorizo for an authentic Southwestern twist. Large eggs and milk create a creamy, custardy texture that binds everything together. Diced bell peppers (red and green) bring vibrant color and a slight sweetness, while diced green chiles and chili powder infuse the dish with a mild, smoky heat. Cumin enhances the earthy, warm notes, and sharp cheddar cheese melts into gooey perfection. Onions add a subtle bite, and salt and pepper tie all the flavors together. Each ingredient is easy to find, budget-friendly, and contributes to the dish’s irresistible Southwestern character.

Variations and Substitutions

This recipe is highly adaptable to suit various tastes and dietary preferences. For a vegetarian version, swap the sausage for plant-based sausage or extra black beans for protein. If you’re avoiding dairy, use a non-dairy milk and vegan cheese shreds. For a spicier kick, substitute green chiles with diced jalapeños or add a pinch of cayenne pepper. You can replace hash browns with diced sweet potatoes for a nutrient boost or use turkey sausage for a leaner option. If you’re gluten-free, ensure your sausage and hash browns are certified gluten-free. For a low-carb version, skip the hash browns entirely and add more veggies like zucchini or mushrooms. You can also experiment with cheeses like pepper jack for extra heat or Monterey Jack for a milder flavor. The flexibility of this recipe makes it perfect for tailoring to your preferences or pantry staples.

Storage Options

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through.
• Freezer: Freeze individual portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating Tips: For best texture, reheat in the oven at 350°F for 10-15 minutes, covered with foil to prevent drying out.

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