Slow Cooker Southwestern Breakfast Casserole

Slow Cooker Southwestern Breakfast Casserole is filled with sausage, hash browns, eggs, and cheese. Perfect family breakfast on a busy winter morning!

Slow Cooker Southwestern Breakfast Casserole

If you’re like me, you don’t want to get out of bed on cold winter mornings, because staying under the covers is co much more comfy. Wouldn’t it be nice if the family’s breakfast could cook itself? It can! Sort of. With a little bit of prep work the night before, you can wake up to a hot and hearty filling breakfast casserole that contains sausage, eggs, potatoes, cheese and spices!

Here’s how to make it.

Watch your time the first time you make this, as cook times can vary significantly across different slow cooker models. I suggest you check the casserole about 3 hours in, to see how close it is to being done. Once you have made the recipe once, adjust cooking times in 15 minute increments until you know how long you need for your slow cooker. The 4 hour cooking time is a guideline, it’s even possible that certain slow cookers cold take 5-6 hours to cook this.

  • Prep time: 15 minutes
  • Cook time: 4-6 hours
  • Serves 6-8

Equipment Needed

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  • 16 oz mild bulk sausage (no casings)
  • 1x 20 oz bag frozen shredded hash browns
  • 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 cheddar cheese, finely shredded
  • 1 cup Monterey Jack (or other mild white) cheese, finely shredded
  • non-stick cooking spray (or melted butter or coconut oil)

Optional garnish

  • chopped green onions
  • red pepper
  • fresh cilantro
  • shredded cheese


Spray a 6-quart or larger slow cooker crock with non-stick cooking spray (or grease it with melted butter or coconut oil).

Cook the sausage in a large skillet until nicely browned, approximately 8-10 minutes.

Remove the sausage from the heat and carefully drain excess grease from the skillet, then set aside.

Spread the frozen 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.

Top with shredded cheese.

Cover and cook on low for 4 hours.

Serve immediately topped with green onion, red pepper, fresh cilantro, and/or additional shredded cheese, if desired.


This crockpot casserole is filled with eggs, cheese, sausage and hash browns. It cooks while you sleep so that when you wake up in the morning and enjoy a nice family breakfast. When you want a delicious hot breakfast to serve the family on a cold winter day, this recipe is perfect!

Frequently Asked Questions

Can I use any slow cooker to make this recipe?

Yes, you can use any slow cooker to make this recipe. But, since it cooks overnight, you will likely find a programmable digital slow cooker the simplest thing to use so you can get some sleep instead of waiting until the middle of the night to start it cooking.

Did you make this recipe and love it?

© Valerie Gray, From Val’s Kitchen

The post Slow Cooker Southwestern Breakfast Casserole Recipe appeared first on From Val’s Kitchen.

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