Southwest Crock Pot Breakfast Casserole

Southwest Crock Pot Casserole
Lauri Patterson/Vetta/Getty Images
Prep: 20 mins
Cook: 7 hrs
Total: 7 hrs 20 mins
Servings: 10 servings
Nutrition Facts (per serving)
418 Calories
32g Fat
5g Carbs
27g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 10
Amount per serving
Calories 418
% Daily Value*
Total Fat 32g 41%
Saturated Fat 14g 69%
Cholesterol 405mg 135%
Sodium 882mg 38%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 27g
Vitamin C 13mg 65%
Calcium 281mg 22%
Iron 3mg 16%
Potassium 388mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This delicious and rich recipe for Southwest crock pot breakfast with Tex-Mex flavors cooks overnight in your crockpot. It's the perfect dish to wake up to on a cold winter morning.

But if you have a newer, hotter-cooking slow cooker, we would recommend making this recipe for brunch instead. The egg mixture can burn in some appliances if it's cooked longer than six hours. If you are making this recipe for company, try it out first a week or so ahead of time.

This recipe can be as mild or spicy as you'd like. If you like spicy food, add more green chiles, or use jalapeño peppers instead. You can also use Pepper Jack cheese in place of the Monterey Jack. If you like your breakfast food milder, reduce the chili powder, use green chiles in place of the jalapeño peppers (or omit them), and reduce or omit the cayenne pepper.

This egg dish should be served with something cooling. A sweet and tart fruit salad would be really good. And some bread is a good idea too. Little sweet rolls would be a great contrast or choose scones or some muffins. A simple coffeecake would be a good accompaniment as well.

Top this recipe with some cool sour cream, some chopped avocados, or a mild guacamole for a wonderful finish. Hot coffee, orange juice, and cold milk are all you need for a great meal.


  • 2 tablespoons unsalted butter

  • 1 pound bulk breakfast sausage, cooked and drained

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 1 green bell pepper, chopped

  • 1 (4-ounce) can green chiles, or jalapeño peppers, well-drained, chopped

  • 2 1/2 cups grated Monterey Jack, or Pepper Jack cheese

  • 18 large eggs

  • 1 to 2 tablespoons chili powder

  • 1/4 teaspoon cayenne pepper, optional

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

Steps to Make It

  1. Grease inside of 5-quart crock pot with butter or spray it with nonstick cooking spray.

  2. 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.

  3. In a large mixer bowl, beat the eggs with a wire whisk or eggbeater until combined, then pour over mixture in the crockpot.

  4. 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.

  5. If you have a newer, hotter cooking crockpot, check at 5 1/2 hours. 

  6. To serve, scoop up portions and serve on warmed plates.