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
Serves:
Ingredients
- 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
Instructions
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Brown ground sausage and onion until no pink remains. Drain any fat and set aside
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Combine eggs, milk and Seasoning Mix in a large bowl. Stir in cheddar cheese.
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Spray inside of slow cooker with cooking spray. Layer hash browns, cooked sausage, red and green pepper and sprinkle with cilantro.
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Pour egg mixture over everything.
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Cover and cook 2 ½ hours on High or 4 to 4 ½ hours on Low or until eggs are set.
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Garnish with green onion.
Nutrition
- 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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