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Tex Mex Slow Cooker Breakfast served on a white plate, garnished with cilantro and green onions, showcasing melted cheese

Tex Mex Slow Cooker Breakfast

This Tex Mex Slow Cooker Breakfast is a time-saving, cheesy meal perfect for busy mornings or feeding a crowd. Easily customizable, it's sure to become your go-to breakfast casserole!
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 12 ounces ground turkey sausage
  • 1 medium onion, diced
  • 1 ounce taco seasoning (1 packet)
  • 12 large eggs
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • 2 cups frozen hash browns
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 2 tablespoons chopped fresh cilantro (optional)
  • 1 green onion, thinly sliced

Method
 

  1. Brown the sausage: Cook the turkey sausage and onion in a skillet over medium heat until the sausage is no longer pink. Drain any fat and set aside.
  2. Whisk the eggs: In a large mixing bowl, whisk together the eggs, milk, taco seasoning, and shredded cheese.
  3. Prepare the slow cooker: Spray the inside of your slow cooker with non-stick cooking spray.
  4. Layer the ingredients: Add the frozen hash browns to the bottom of the slow cooker. Top with the cooked sausage mixture, diced bell peppers, and optional cilantro.
  5. Pour the egg mixture: Evenly pour the egg mixture over the layered ingredients.
  6. Cook to perfection: Cover and cook on high for 2 1/2 hours or low for 4-4 1/2 hours, or until the eggs are set. You’ll know it’s ready when the eggs are firm and not runny in the center.
  7. Serve and garnish: Garnish with sliced green onion, and serve with salsa and sour cream if desired.