Mexican Slow Cooker Breakfast Casserole Recipe

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Riley Published: December 20, 2020 Modified: June 1, 2021

How To Make Mexican Slow Cooker Breakfast Casserole

All your favorite breakfast food in one casserole dish! This slow-cooked breakfast casserole is filling and tasty with sausages, eggs, and taco seasoning.

Preparation: 15 minutes
Cooking: 2 hours 30 minutes
Total: 2 hours 45 minutes



  • ¾lbground sausage
  • 1mediumonion,diced
  • 1packagetaco seasoning
  • 12largeeggs
  • 1cupmilk
  • 1cupcheddar cheese,shredded
  • 2cupshash brown potatoes,refrigerated or frozen
  • ½red bell pepper,diced
  • ½green bell pepper,diced
  • 2tbspcilantro,optional
  • 1tbspgreen onion


  1. Brown ground sausage and onion until no pink remains. Drain any fat and set aside

  2. Combine eggs, milk and Seasoning Mix in a large bowl. Stir in cheddar cheese.

  3. Spray inside of slow cooker with cooking spray. Layer hash browns, cooked sausage, red and green pepper and sprinkle with cilantro.

  4. Pour egg mixture over everything.

  5. Cover and cook 2 ½ hours on High or 4 to 4 ½ hours on Low or until eggs are set.

  6. Garnish with green onion.


  • Calories: 1534.78kcal
  • Fat: 126.23g
  • Saturated Fat: 40.69g
  • Trans Fat: 0.68g
  • Monounsaturated Fat: 49.16g
  • Polyunsaturated Fat: 22.18g
  • Carbohydrates: 15.49g
  • Fiber: 1.43g
  • Sugar: 7.47g
  • Protein: 85.18g
  • Cholesterol: 616.39mg
  • Sodium: 3586.16mg
  • Calcium: 239.22mg
  • Potassium: 1762.33mg
  • Iron: 6.56mg
  • Vitamin A: 314.82µg
  • Vitamin C: 24.02mg
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