Slow Cooker Southwest Breakfast Casserole Recipes

CROCK POT SOUTHWEST BREAKFAST CASSEROLE

Steps:

• Slice your smoky links in half and brown on both sides in a skillet
• Cut your smoky links into bite sized pieces
• Spray your crock pot with cooking spray
• Place your thawed tots in your crock pot
• Put your sausage pieces, salsa and half of your cheese on top of your tots
• Pour your eggs over everything
• Sprinkle with salt and pepper
• Top with the rest of your cheese
• Cover and cook on high for 2 1/2 hours

SLOW COOKER SOUTHWEST BREAKFAST CASSEROLE RECIPE

Steps:

• Ideal slow cooker size: 5- to 6-Quart.
• Grease the inside of your slow cooker insert.
• In a large bowl, combine the black beans, bell pepper, onion, potatoes, corn, cheese and cilantro. Stir well and then dump in the slow cooker.
• In the same bowl beat together the eggs, milk, salt and cayenne pepper. Pour mixture over the potato mixture in the slow cooker.
• Cover and refrigerate for at least 4 hours or overnight.
• When you're ready to cook the casserole, transfer the insert to the slow cooker base.
• Cover and cook on LOW for 3 to 5 hours, or until eggs are set and the edges are browned.
• Uncover, being careful not to let the condensation in the lid drip back into the slow cooker. Turn off the slow cooker and let the casserole sit, uncovered, for 15 minutes before serving.
• Cut into wedges.

SOUTHWEST CROCK POT BREAKFAST CASSEROLE

Steps:

• Grease inside of 5-quart crock pot with butter or spray it with nonstick cooking spray.
• Starting with sausage, layer the cooked and drained meat, onions, peppers, chiles, and cheese into the slow cooker, repeating the layering process until all of the ingredients are used.
• In a large mixer bowl, beat the eggs with a wire whisk or eggbeater until combined, then pour over mixture in the crockpot.
• Cover the slow cooker and cook on low 7 to 8 hours or until the temperature reaches at least 165 F. Serve this recipe immediately with sour cream or fresh salsa.
• If you have a newer, hotter cooking crockpot, check at 5 1/2 hours.
• To serve, scoop up portions and serve on warmed plates.