Overnight Breakfast Casserole - Southwest Style

Northwestgal avatar
By Vickie Parks
from Renton, WA

This is a great breakfast casserole with a distinct Southwest flair. It's makes a great choice for those busy mornings such as holidays or when you have a house full of guests and you don't have a lot of time to spend in the kitchen. All the preparation is done the night before, making it much easier for you. And you'll wake up to a wonderful, filling breakfast for you and your crowd.

serves 6 to 8
prep time 20 Min
cook time 8 Hr
method Slow Cooker Crock Pot

Ingredients

  •   24 oz
    pork sausage links
  •   1/2 cup
    water
  •   1 cup
    green onions, sliced
  •   1 large
    red bell pepper, chopped
  •   1 large
    orange bell pepper, chopped
  •   1 (4-oz) can(s)
    diced green chilies (don't drain)
  •   1/4 cup
    fresh cilantro, chopped
  •   1 (30-oz) pkg
    frozen shredded hash brown potatoes
  •   1 1/2 cups
    shredded cheddar cheese (6-oz package)
  •   12 large
    eggs
  •   1 cup
    milk
  •   1/2 tsp
    salt
  •   1 tsp
    black pepper
  •   1 large
    avocado, peeled and cut into 8 wedges (optional)
  •   16-oz jar(s)
    salsa, to serve (optional)
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How To Make

  • 1
    Spray a 6-quart crock pot with nonstick spray (or add crock pot liner to slow cooker crockery).
  • 2
    Heat water into a large skillet over medium-high heat. Add sausages and cook 6 to 7 minutes or until water has evaporated. Reduce heat to medium-low, and cook another 6 to 7 minutes or until pork juice runs clear, turning frequently for even cooking. When sausage is fully cooked, cut into bite-size pieces; set aside.
  • 3
    In a large bowl, thoroughly mix together the green onions, bell peppers, chilies and cilantro; set aside.
  • 4
    Layer 1/3 of the hash browns, sausage bits, green onion mixture and cheese. Repeat layers two more times.
  • 5
    In a separate bowl, beat eggs with the milk, salt and pepper. Pour egg mixture over the top of the casserole.
  • 6
    Cover crock pot, set heat level to Low, and cook for 7 to 8 hours (internal temperature should reach 160°F). Garnish each serving with a generous spoonful of salsa and a slice of avocado on the side, if desired.

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