Best 16 Slow Cooker Breakfast Casserole Recipes

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Indulge in a delightful culinary exploration of breakfast casseroles, a symphony of flavors and textures that will tantalize your taste buds and kick-start your day with sheer delight. Embark on a journey through a diverse collection of recipes, each offering a unique twist on this classic dish. From the hearty and comforting Slow Cooker Breakfast Casserole, brimming with savory sausage, fluffy eggs, and a medley of vegetables, to the decadent French Toast Casserole, a harmonious blend of sweet and savory flavors, featuring tender bread cubes, a rich custard filling, and a touch of cinnamon. Prepare to be captivated by the Vegetarian Breakfast Casserole, a symphony of colorful vegetables, nestled in a bed of fluffy eggs, and the gluten-free Sweet Potato Breakfast Casserole, a delightful combination of sweet potatoes, eggs, and a hint of maple syrup, ensuring a wholesome and allergy-friendly start to your day. With detailed instructions and step-by-step guidance, these recipes cater to a range of dietary preferences and culinary skills, ensuring a delightful and satisfying breakfast experience for every palate.

Let's cook with our recipes!

SLOW COOKER BREAKFAST CASSEROLE



Slow Cooker Breakfast Casserole image

Here's a breakfast casserole that is very easy on the cook. I can make it the night before and it's ready in the morning. It's the perfect recipe when I have weekend guests. -Ella Stutheit, Las Vegas, Nevada

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 7h25m

Yield 12 servings.

Number Of Ingredients 9

1 package (30 ounces) frozen shredded hash brown potatoes
1 pound bulk pork sausage, cooked and drained
1 medium onion, chopped
1 can (4 ounces) chopped green chiles
1-1/2 cups shredded cheddar cheese
12 large eggs
1 cup 2% milk
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a greased 5- or 6-qt. slow cooker, layer half of the potatoes, sausage, onion, chiles and cheese. Repeat layers. In a large bowl, whisk the eggs, milk, salt and pepper; pour over top. Cover and cook on low for 7-9 hours or until eggs are set.

Nutrition Facts : Calories 272 calories, Fat 16g fat (7g saturated fat), Cholesterol 242mg cholesterol, Sodium 466mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 15g protein.

BREAKFAST CASSEROLE IN A SLOW COOKER



Breakfast Casserole in a Slow Cooker image

Cooks while you sleep! Some fun variations of this recipe: before cooking (during prep) you can add chunks of sourdough bread, diced chiles, salsa, and/or diced green onions. You can use sage or regular sausage in place of the maple sausage, if desired.

Provided by tconstantine

Categories     Breakfast and Brunch     Eggs

Time 6h20m

Yield 8

Number Of Ingredients 8

cooking spray
1 (26 ounce) package frozen hash brown potatoes, thawed
12 eggs, beaten
1 cup milk
1 tablespoon ground mustard
salt and ground black pepper to taste
1 (16 ounce) package maple-flavored sausage
1 (16 ounce) package shredded Cheddar cheese

Steps:

  • Spray the crock of a slow cooker with cooking spray. Spread hash browns to cover the bottom of the slow cooker crock.
  • Whisk eggs, milk, mustard, salt, and black pepper together in a bowl.
  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Spread sausage over hash browns and spread Cheddar cheese over sausage. Pour egg mixture over cheese.
  • Cook on Low for 6 to 8 hours.

Nutrition Facts : Calories 640.9 calories, Carbohydrate 21.3 g, Cholesterol 375.6 mg, Fat 54 g, Fiber 1.4 g, Protein 35.7 g, SaturatedFat 22.8 g, Sodium 989.2 mg, Sugar 3.3 g

OVERNIGHT SLOW COOKER BREAKFAST CASSEROLE



Overnight Slow Cooker Breakfast Casserole image

We're obsessed with this easy slow cooker breakfast recipe. Layer the ingredients overnight and wake to savory, breakfast perfection.

Provided by Jones Dairy Farm

Categories     Trusted Brands: Recipes and Tips     Jones Dairy Farm

Time 6h20m

Yield 8

Number Of Ingredients 12

12 large eggs
1 cup heavy cream (or half-and-half)
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon crushed red pepper flakes
1 (20 ounce) package refrigerated hash brown potatoes
4 ounces shredded Parmesan cheese, divided
8 ounces shredded mozzarella cheese, divided
1 (5 ounce) package Jones Dairy Farm All Natural Golden Brown® Mild Sausage Links, sliced into coins
½ cup chopped sun-dried tomatoes, divided
½ cup chopped fresh basil, divided

Steps:

  • Spray slow cooker with non-stick cooking spray.
  • In medium bowl combine eggs and cream; whisk until well combined. Sprinkle onion powder, salt and both peppers over egg mixture while whisking. Whisk until completely combined. Set aside.
  • In slow cooker, combine hash browns and about 1/2 of each of Parmesan cheese, mozzarella cheese, sausage, sun-dried tomatoes and basil. Using fingers, gently toss until combined. Pour egg mixture over top; if necessary use spatula to smooth out top.
  • Set aside about 1/2 of remaining mozzarella cheese (approximately 2 ounces). Sprinkle remaining ingredients over top of casserole. Cover slow cooker and cook for 6-8 hours on low or until center is cooked through. A thermometer inserted into center should read 160 degrees F.
  • Sprinkle casserole with remaining cheese, serve and enjoy!

Nutrition Facts : Calories 489.6 calories, Carbohydrate 17.6 g, Cholesterol 361.6 mg, Fat 39.5 g, Fiber 1.6 g, Protein 26.3 g, SaturatedFat 18.8 g, Sodium 978.6 mg, Sugar 1 g

SLOW-COOKER SAUSAGE AND EGG BREAKFAST CASSEROLE



Slow-Cooker Sausage and Egg Breakfast Casserole image

The all-American breakfast bake gets a slow-cooker makeover! This savory sausage and egg breakfast casserole is the perfect way to feed a big brunch crowd-picky eaters and all.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 4h20m

Yield 8

Number Of Ingredients 11

12 eggs
3/4 cup half-and-half
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup shredded Cheddar cheese (4 oz)
1 cup shredded Colby cheese (4 oz)
1/2 cup chopped green onions
1 bag (20 oz) refrigerated cooked shredded hash brown potatoes
1 lb bulk pork sausage, cooked, drained
1/2 cup chopped roasted red peppers or chopped red bell pepper

Steps:

  • Line sides of 4- to 5-quart slow cooker with foil that has been folded into thirds; spray with cooking spray. (See tip.)
  • In medium bowl, beat eggs, half-and-half, pepper flakes, salt and pepper with whisk. Reserve 3/4 cup Cheddar cheese and 2 tablespoons green onions; set aside. In small bowl, stir together remaining cheeses.
  • Layer half of the potatoes, sausage, roasted peppers, remaining green onions and cheese in slow cooker. Repeat layers. Pour egg mixture over layers.
  • Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 1/2 to 3 hours or until temperature reaches 160°F in center and egg mixture is set.
  • Sprinkle reserved cheese and green onions over top of casserole. Cover; cook 10 minutes longer or until cheese is melted. Remove foil before serving by loosening edges with table knife.

Nutrition Facts : Calories 410, Carbohydrate 18 g, Cholesterol 340 mg, Fat 2, Fiber 1 g, Protein 23 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 2 g, TransFat 0 g

SLOW COOKER SAUSAGE BREAKFAST CASSEROLE



Slow Cooker Sausage Breakfast Casserole image

Provided by Food Network

Categories     main-dish

Time 8h15m

Yield 12 servings (about 1 cup each)

Number Of Ingredients 10

1 pkg. (26-32 ounces) frozen shredded hash brown potatoes
1 pkg. Jimmy Dean® Hearty Original Sausage Crumbles
2 cup (8 ounces) shredded mozzarella cheese
1/2 cup (2 ounces) shredded Parmesan cheese
1/2 cup julienne cut sun dried tomatoes packed in oil, drained
6 green onions, sliced
12 eggs
1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • 1. Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoes on the bottom of slow cooker.
  • 2. Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering.
  • 3. Beat eggs, milk salt and pepper in large bowl with a wire whisk until well blended.
  • 4. Pour evenly over potato-sausage mixture.
  • 5. Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.
  • Substitute 1 pkg. Regular Flavor Jimmy Dean® Pork Sausage Roll, cooked, crumbled for Jimmy Dean® Hearty Original Sausage Crumbles.

SLOW-COOKER OVERNIGHT BREAKFAST CASSEROLE



Slow-Cooker Overnight Breakfast Casserole image

There's nothing better than waking up to a full breakfast made and ready to eat, especially around the holidays or when you have people staying the night. This crowd-pleaser layers hash brown potatoes, bacon, sausage, tomatoes, chiles and spices for a Southwest spin.

Provided by Food Network Kitchen

Categories     main-dish

Time 8h20m

Yield 8 servings

Number Of Ingredients 14

2 pounds bacon, cut into 1/2-inch pieces
1 pound breakfast sausage, casings removed, broken up
Nonstick cooking spray
One 2-pound bag frozen shredded or diced hash brown potatoes (not patties)
Two 10-ounce cans tomatoes and chiles, such as Ro-Tel
2 cups (8 ounces) shredded pepper Jack cheese
1 medium red onion, finely chopped
2 cups (8 ounces) shredded whole-milk mozzarella
12 large eggs, lightly beaten
1 cup milk
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
Chopped cilantro, hot sauce and lime wedges, for serving

Steps:

  • Preheat the oven to 400 degrees F. Spread the bacon and sausage onto a rimmed baking sheet and bake, tossing halfway through with a flat metal spatula, until their fat renders and both are golden brown, 35 to 40 minutes. Using a slotted spoon, transfer the meat to paper towels to drain and discard their fat.
  • Coat the insert of a 6-quart slow cooker with cooking spray. Layer half the hash brown potatoes with half the bacon and sausage. Place the canned tomatoes and chiles in a sieve and press as much liquid out of them as possible; discard the liquid. Transfer the tomatoes and chiles to a bowl and toss with the pepper Jack cheese, red onion and 1 cup of the mozzarella. Layer half the mixture over the meats, then repeat the layering with the remaining potatoes, bacon and sausage and cheese and vegetable mixture.
  • Whisk the eggs, milk, chili powder, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl, then pour over the casserole mixture. Sprinkle the top with the remaining 1 cup mozzarella, then cover and cook on low until the eggs are set and have become a custard, about 7 hours. Turn off the heat, uncover and let rest for about 10 minutes. Sprinkle with cilantro and serve with hot sauce and lime wedges.

SLOW-COOKER CHEESY SPINACH BREAKFAST CASSEROLE



Slow-Cooker Cheesy Spinach Breakfast Casserole image

Our hearty, slow-cooker dish of Bisquick, hash browns, fresh spinach and mozzarella cheese is perfect for Sunday brinner when your family is on the run.

Provided by By Stephanie Wise

Categories     Breakfast

Time 3h10m

Yield 12

Number Of Ingredients 10

2 cups frozen hash brown potatoes
1 cup Original Bisquick™ mix
1 cup milk
8 eggs
2 cups chopped fresh spinach
1 1/2 cups shredded mozzarella cheese (6 oz)
1/4 cup basil pesto
1 teaspoon minced garlic
1 medium vine-ripened tomato, chopped
Salt and pepper to taste

Steps:

  • Line bottom and sides of 6-quart slow cooker with foil; spray with cooking spray. Spread frozen hash brown potatoes in single layer in bottom of slow cooker.
  • In large bowl, beat Original Bisquick® mix, milk and eggs with whisk until well combined. Stir in spinach, cheese, pesto, garlic, tomato, and salt and pepper to taste. Pour mixture evenly over potatoes in slow cooker.
  • Cover; cook on High heat setting about 3 hours or until center is set, edges are golden brown and toothpick inserted in center comes out clean.

Nutrition Facts : Calories 200, Carbohydrate 16 g, Cholesterol 135 mg, Fat 1, Fiber 1 g, Protein 10 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 2 g, TransFat 0 g

SLOW-COOKER MEXICAN BREAKFAST CASSEROLE



Slow-Cooker Mexican Breakfast Casserole image

All of our favorite Mexican flavors and textures come together beautifully in this hearty layered slow-cooker bake, which we love topped with chunky salsa and sliced avocado.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 4h30m

Yield 8

Number Of Ingredients 10

1 lb bulk chorizo or sweet Italian sausage, cooked, drained
9 corn tortillas
8 eggs
1 1/2 cups milk
1 jalapeño chile, seeded, finely chopped, or 1 finely chopped chipotle chile in adobo sauce
1 red bell pepper, chopped
3/4 cup sliced green onions
2 cups shredded pepper Jack cheese (8 oz)
2 tablespoons chopped fresh cilantro
1 cup Old El Paso™ Thick 'n Chunky salsa

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. Place 3 tortillas in slow cooker, tearing if needed to cover bottom.
  • In medium bowl, beat eggs, milk and chile with whisk. Reserve 2 tablespoons chopped bell pepper, 2 tablespoons green onions and 3/4 cup cheese; set aside.
  • Top tortillas in slow cooker with half of the sausage, remaining bell pepper, green onions and cheese. Repeat layers. Top with remaining 3 tortillas, tearing if needed to cover mixture. Pour egg mixture over tortillas.
  • Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 to 3 hours or until temperature reaches 160°F and center is set.
  • Sprinkle with reserved cheese, bell pepper, green onions and the cilantro. Remove foil before serving by loosening edges with table knife. Serve with salsa and avocado slices, if desired.

Nutrition Facts : Calories 540, Carbohydrate 20 g, Cholesterol 265 mg, Fat 2 1/2, Fiber 2 g, Protein 29 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1210 mg, Sugar 5 g, TransFat 0 g

SLOW COOKER BREAKFAST CASSEROLE



Slow Cooker Breakfast Casserole image

A yummy breakfast casserole that cooks while you sleep!

Provided by Ann D

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 6h20m

Yield 10

Number Of Ingredients 9

cooking spray
1 pound bulk Italian sausage
1 (26 ounce) package frozen hash-brown potatoes
1 (16 ounce) package shredded mozzarella cheese
12 eggs
1 cup milk
1 tablespoon ground mustard
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Spray the bottom of the inside of a slow cooker crock with cooking spray to coat.
  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • Spread hash-brown potatoes into the bottom of the slow cooker crock to cover. Top with cooked sausage. Sprinkle mozzarella cheese over the sausage and stir.
  • Beat eggs in a large bowl until smooth; add milk and beat to integrate. Stir mustard, salt, and pepper into the egg mixture; stream over the potato mixture.
  • Cook on Low for 6 to 8 hours.

Nutrition Facts : Calories 385.5 calories, Carbohydrate 17.5 g, Cholesterol 272 mg, Fat 27.1 g, Fiber 1.2 g, Protein 27.1 g, SaturatedFat 11.5 g, Sodium 1008.9 mg, Sugar 2.4 g

SLOW-COOKER HAM AND EGG BREAKFAST CASSEROLE



Slow-Cooker Ham and Egg Breakfast Casserole image

Avoid the last-minute breakfast rush when hosting a crowd by using your slow cooker to make this delicious layered ham and egg bake.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 4h20m

Yield 8

Number Of Ingredients 11

12 eggs
2/3 cup half-and-half
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground red pepper (cayenne)
1 cup shredded Cheddar cheese (4 oz)
1/2 cup chopped green onions
1 cup shredded Gruyère cheese (4 oz)
6 cups frozen country-style shredded hash brown potatoes (from 30-oz bag)
1 box (9 oz) frozen spinach, thawed, squeezed to drain
2 cups cubed cooked ham (about 12 oz)

Steps:

  • Line sides of 4- to 5-quart slow cooker with foil that has been folded into thirds; spray with cooking spray. (See tip.)
  • In medium bowl, beat eggs, half-and-half, salt, black and red pepper with whisk. Reserve 3/4 cup Cheddar cheese and 2 tablespoons green onions; set aside. In small bowl, stir together remaining cheeses.
  • Layer half of the potatoes, spinach, ham, remaining green onions and cheese in slow cooker. Repeat layers. Pour egg mixture over layers.
  • Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 1/2 to 3 hours or until temperature reaches 160°F in center and egg mixture is set.
  • Sprinkle reserved cheese and green onions over top of casserole. Cover; cook 10 minutes longer or until cheese is melted. Remove foil before serving by loosening edges with table knife.

Nutrition Facts : Calories 450, Carbohydrate 34 g, Cholesterol 335 mg, Fat 1, Fiber 3 g, Protein 28 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1370 mg, Sugar 3 g, TransFat 0 g

SLOW COOKER OVERNIGHT BREAKFAST CASSEROLE



Slow Cooker Overnight Breakfast Casserole image

Wake up relaxed, refreshed and ready to eat, with this great dish from Johnsonville. Let your favorite breakfast ingredients simmer and meld together overnight and you'll have the perfect morning meal ready whenever you wake up!

Provided by Johnsonville Sausage

Categories     Breakfast

Time 8h30m

Yield 12 serving(s)

Number Of Ingredients 11

2 (12 ounce) packages Johnsonville Hot & Spicy Breakfast sausage
1 cup chopped green onion
1 red sweet bell pepper, chopped
1 (4 ounce) can diced mild green chilies
1/4 cup chopped fresh cilantro
1 (30 ounce) package frozen hash brown potatoes
1 1/2 cups shredded cheddar cheese
12 eggs
1 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cook sausage according to package directions; cut into 1/4-inch slices; set aside.
  • In a bowl, combine green onions, red pepper, chilies and cilantro; set aside.
  • Spray the interior of a 5 to 6 quart slow cooker with vegetable cooking spray.
  • Layer one-third of the hash browns, sausage, green onion mixture and cheese into crock.
  • Repeat layers twice.
  • In a bowl, beat the eggs, milk, salt and pepper; pour over layered ingredients.
  • Cover and cook on low for 7-8 hours or until thermometer inserted into the center reads 160ºF.
  • Serve.

SLOW COOKER SAUSAGE BREAKFAST CASSEROLE RECIPE - (4.3/5)



Slow Cooker Sausage Breakfast Casserole Recipe - (4.3/5) image

Provided by MichaelH

Number Of Ingredients 10

1 (26- to 32-ounce) package frozen shredded hash brown potatoes
1 package Jimmy Dean® Hearty Original Sausage Crumbles
2 cups shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
1/2 cup sun dried tomatoes packed in oil, drained and julienned
6 green onions, sliced
12 eggs
1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Spray a 6-quart slow cooker with cooking spray. Layer half of the potatoes on the bottom of slow cooker. Top with half of the sausage, half of each cheese, half the sun dried tomatoes, and half the green onion. Repeat to create one more layer with remaining potatoes, sausage, cheeses, tomatoes, and green onion. Beat eggs, milk, salt, and pepper in large bowl with a wire whisk until well blended. Pour evenly over casserole layers in the crock pot. Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.

SLOW COOKER BREAKFAST CASSEROLE FROM SCRATCH



Slow Cooker Breakfast Casserole from Scratch image

Easy slow cooker breakfast casserole for cooking overnight. No fancy ingredients required. I made this up based on popular crockpot breakfast casseroles, but I don't buy frozen potatoes, so I improvised. It's great!

Provided by loversleap

Categories     Breakfast

Time 8h15m

Yield 1 crockpot, 6-8 serving(s)

Number Of Ingredients 7

6 potatoes, cubed
1 lb breakfast sausage (raw, ham, chorizo, or bacon can be used)
1 dozen egg
8 ounces cheese, shredded
1 head broccoli (other veggies would be fine too) (optional)
1/2 bell pepper, chopped (optional)
1/2 onion, chopped (optional)

Steps:

  • Place 1/2 of the cubed potatoes, onion, pepper, and veggies in the bottom of the crockpot.
  • Add 1/2 of the meat (uncooked, cook bacon first if using).
  • Place rest of potato mixture in cooker, add other 1/2 of meat.
  • Mix eggs and pour on top.
  • Cover eggs completely with cheese.
  • Set on Low for 8 hours.

SLOW-COOKER MEXICAN BREAKFAST CASSEROLE RECIPE - (4/5)



Slow-Cooker Mexican Breakfast Casserole Recipe - (4/5) image

Provided by á-179252

Number Of Ingredients 11

8 eggs
1 1/2 cups low-fat milk
1 jalapeño, seeded, finely chopped
1 pound bulk sausage, cooked and drained
1 red bell pepper, chopped
3/4 cup sliced green onions
2 cups low-fat Mexican blend cheese
Cooking spray
9 corn tortillas
1/2 cup salsa, optional
Pickled jalapeño slices, optional

Steps:

  • In medium bowl, beat eggs, milk, and jalapeño with a whisk. Combine the sausage, chopped red pepper, green onions, jalapeño, and cheese in a separate bowl. Set both aside. Spray a 5- to 6-quart slow cooker with cooking spray. Place 3 tortillas in a slow cooker, tearing, if needed, to cover the bottom. Top the tortillas in slow cooker with half of the sausage, bell pepper, green onion, and cheese mixture. Layer 3 tortillas on top, then top those tortillas with the rest of the sausage, vegetable, and cheese mixture. Top that layer with remaining 3 tortillas, tearing, if needed, to cover mixture. Pour egg mixture over tortillas. Cover, and cook on low for 4 to 5 hours or on the high setting for 2 to 3 hours, or until temperature reaches 160°F and center is set 5Serve with salsa, jalapeños, scallions, and whatever other toppings you wish.

SLOW-COOKER CHORIZO BREAKFAST CASSEROLE



Slow-Cooker Chorizo Breakfast Casserole image

My kids ask for this hearty slow-cook casserole for breakfast and dinner. I've served it with white country gravy or salsa. It's delightful either way. -Cindy Pruitt, Grove, Oklahoma

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 4h25m

Yield 8 servings.

Number Of Ingredients 10

1 pound fresh chorizo or bulk spicy pork sausage
1 medium onion, chopped
1 medium sweet red pepper, chopped
2 jalapeno peppers, seeded and chopped
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
1-1/2 cups shredded Mexican cheese blend
12 large eggs
1 cup 2% milk
1/2 teaspoon pepper
Optional: Chopped avocado and tomato

Steps:

  • In a large skillet, cook chorizo, onion, red pepper and jalapenos over medium heat until cooked through and vegetables are tender, 7-8 minutes, breaking chorizo into crumbles; drain. Cool slightly., In a greased 5-qt. slow cooker, layer a third of the potatoes, chorizo mixture and cheese. Repeat layers twice. In a large bowl, whisk eggs, milk and pepper until blended; pour over top., Cook, covered, on low 4-4-1/2 hours or until eggs are set and a thermometer reads 160°. Uncover and let stand 10 minutes before serving. If desired, top with chopped avocado and tomato.

Nutrition Facts : Calories 512 calories, Fat 32g fat (12g saturated fat), Cholesterol 350mg cholesterol, Sodium 964mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 30g protein.

SOUTHWESTERN BREAKFAST SLOW-COOKER CASSEROLE



Southwestern Breakfast Slow-Cooker Casserole image

I created this recipe for a breakfast-for-dinner meal one day, and now it's become a favorite on chilly mornings. Such a wonderful aroma! Using extra-sharp cheddar cheese instead of the milder types allows you to use less, while giving you an extra boost of flavor. -Lisa Renshaw, Kansas City, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 2h50m

Yield 8 servings.

Number Of Ingredients 14

4 large eggs
8 large egg whites
1-1/3 cups fat-free milk
3 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (7 ounces) Mexicorn, drained
1 cup cubed fully cooked ham
1 cup shredded extra-sharp cheddar cheese
1 can (4 ounces) chopped green chiles, drained
6 slices whole wheat bread, lightly toasted and cubed
Pico de gallo, optional

Steps:

  • In a large bowl, whisk together first 7 ingredients. Stir in beans, corn, ham, cheese and chiles. Stir in bread to moisten. Transfer to a 5-qt. slow cooker coated with cooking spray., Cook, covered, on low until a knife inserted in the center comes out clean, 2-1/2 to 3-1/2 hours. Let stand, uncovered, 10 minutes before serving. If desired, serve with pico de gallo.

Nutrition Facts : Calories 270 calories, Fat 9g fat (4g saturated fat), Cholesterol 119mg cholesterol, Sodium 771mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges

Tips:

  • Prep Ahead: Save time in the morning by preparing the casserole the night before. Simply assemble the ingredients in the slow cooker, cover, and refrigerate overnight. In the morning, turn on the slow cooker and cook on low for 6-8 hours.
  • Use a Variety of Breads: Feel free to mix and match different types of bread for a unique flavor and texture. Try using a combination of white bread, wheat bread, or even croissants.
  • Customize Your Casserole: Make the casserole your own by adding your favorite ingredients. Some popular additions include chopped bacon, sausage, ham, vegetables, or cheese.
  • Don't Overcook: Keep an eye on the casserole towards the end of the cooking time to prevent overcooking. The eggs should be set but still slightly moist.
  • Serve with Toppings: Garnish the casserole with fresh herbs, a dollop of sour cream, or a sprinkle of hot sauce before serving.

Conclusion:

A slow cooker breakfast casserole is a delicious and easy way to start your day. With just a few simple ingredients and a little prep time, you can have a hot, hearty breakfast ready to enjoy when you wake up. So next time you're looking for a quick and satisfying breakfast option, give this slow cooker breakfast casserole a try.

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