Slow-Cooker Tex-Mex Breakfast Casserole -

$Slow-Cooker Tex-Mex Breakfast Casserole taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw$

Slow-Cooker Tex-Mex Breakfast Casserole

This comforting Slow-Cooker Tex-Mex Breakfast Casserole combines savory breakfast sausage, tender eggs, melted cheddar, and fresh veggies slow-cooked to perfection for an easy, flavorful start to your day.

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Prep Time 15

Cook Time 6

Total Time 6 15

Servings 1 Serving

Calories 550 kcal

Ingredients

Main ingredients

1 pound breakfast sausage brown and crumble first
8 large eggs
1 cup milk
2 cups frozen hash browns
1 cup shredded cheddar cheese
1 cup diced bell peppers
1 small onion, diced
1 can (4 oz) diced green chilies
1 teaspoon salt seasoning
0.5 teaspoon black pepper seasoning
0.5 teaspoon chili powder seasoning

Instructions

Cook and crumble the breakfast sausage in a skillet over medium heat. Drain excess fat.
In a large bowl, whisk together eggs, milk, salt, black pepper, and chili powder.
Spray slow cooker with non-stick cooking spray.
Layer frozen hash browns, cooked sausage, diced bell peppers, onions, and green chilies evenly in the slow cooker.
Pour egg mixture gently over the layers.
Sprinkle shredded cheddar cheese on top.
Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until eggs are firm and have a tender pull.
Serve and enjoy your warm Tex-Mex breakfast casserole.

Notes

Cook sausage the night before to save time. Use frozen pre-diced veggies to skip prep. Set slow cooker on high to reduce cook time without sacrificing flavor.