Tex Mex Slow Cooker Breakfast

Name: Tex Mex Slow Cooker Breakfast
Total time: 165 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 12 ounces ground pork 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 brown potatoes; ½ red bell pepper (diced); ½ g reen bell pepper (diced); 2 tablespoons chopped fresh cilantro (optional); 1 g reen onion (thinly sliced)

Spice things up for your next brunch with this Mexican Slow Cooker Breakfast Casserole! What a delicious fiesta of flavors delivered with such little effort you will want to make this every weekend!

⏱️ 165 min 🔪 Prep: 15 min 🔥 Cook: 150 min 📊 Hard ⭐ 5.0 (18) 👁️ 7 views

👨‍🍳 Start Cooking

Foto: Spend With Pennies

Ingredients

8 servings

12 ounces ground pork 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 brown potatoes
½ red bell pepper (diced)
½ g reen bell pepper (diced)
2 tablespoons chopped fresh cilantro (optional)
1 g reen onion (thinly sliced)

Steps

Brown ground sausage and onion until no pink remains. Drain any fat and set aside
Combine eggs, milk and Seasoning Mix in a large bowl. Stir in cheddar cheese.
Spray inside of slow cooker with cooking spray. Layer hash browns, cooked sausage, red and green pepper and sprinkle with cilantro.
Pour egg mixture over everything.
Cover and cook 2 ½ hours on high or 4 – 4 ½ hours on low or until eggs are set.
Garnish with green onion.