Southwest Crock Pot Breakfast
Wake up to a flavor-packed morning with this hearty Southwest Crock Pot Breakfast, a hands-free recipe that transforms simple ingredients into a warm, savory casserole bursting with Tex-Mex flair. Perfect for feeding a crowd, this slow-cooked dish layers golden hash browns, spiced breakfast sausage, vibrant bell peppers, melted cheddar and pepper jack cheeses, and a zesty egg mixture infused with cumin and chili powder. The optional kick of jalapeño and the bright freshness of cilantro garnish take this breakfast over the top. Prep it the night before and let your crock pot do the work while you sleep, waking up to a deliciously satisfying, crowd-pleasing breakfast casserole that's ready to serve. Pair it with salsa or hot sauce for an extra burst of flavor!
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Recipe Information
Ingredients
- 16 oz frozen hash browns
- 1 lb breakfast sausage
- 12 large eggs
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1 cup shredded pepper jack cheese
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small onion, diced
- 1 small jalapeño, minced (optional)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh cilantro, chopped (optional, for garnish)
Instructions
Spray the inside of your crock pot with non-stick cooking spray or use a crock pot liner to make cleanup easier.
Cook the breakfast sausage in a skillet over medium heat, breaking it into crumbles, until fully browned. Drain excess grease and set aside.
In a large bowl, whisk together the eggs, milk, ground cumin, chili powder, salt, and black pepper. Set aside.
Layer half of the frozen hash browns evenly in the bottom of the crock pot.
Add a layer of half the cooked sausage, followed by half the diced red bell pepper, green bell pepper, onion, and jalapeño (if using).
Sprinkle one cup of shredded cheddar cheese and half a cup of shredded pepper jack cheese on top of the vegetable layer.
Repeat the layers with the remaining hash browns, sausage, vegetables, and cheeses.
Pour the egg mixture evenly over the entire layered mixture in the crock pot, ensuring it seeps through to coat all the ingredients.
Cover with the lid and cook on low heat for 7-8 hours, or until the eggs are fully set in the center and cooked through.
Once the casserole is done, turn off the crock pot and allow it to cool slightly before serving.
Garnish with fresh cilantro if desired, and serve warm. Enjoy your Southwest Crock Pot Breakfast with salsa or hot sauce on the side!
Nutrition Facts
Calories |
640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 1340 mg | 58% | |
| Total Carbohydrate | 22.1 g | 8% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 4.5 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 470 mg | 36% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 626 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
