Slow Cooker Breakfast Mexican Egg Casserole

Slow Cooker Breakfast Mexican Egg Casserole

Grab the slow cooker and fuel your day with a southwest-inspired, low-prep breakfast casserole. Ingredients - including eggs, potatoes and McCormick® Taco Seasoning Mix- cook while you go about your morning.
5m
PREP TIME
2hr 30m
COOK TIME
293
CALORIES
5
INGREDIENTS

Servings: 6

Ingredients

INSTRUCTIONS

  • 1 Mix eggs, milk and Seasoning Mix in large bowl until well blended. Stir in cheese. Spray inside of 6-quart slow cooker with no stick cooking spray. Spread hash browns evenly on bottom.
  • 2 Pour egg mixture into slow cooker. Sprinkle with additional cheese, if desired. Cover.
  • 3 Cook 2 1/2 hours on HIGH or 4 to 4 1/2 hours on LOW or until eggs are set. Try This Out! : Great with salsa, avocado and sour cream.

TIPS AND TRICKS

Try This Out! : Stir in 2 cups of "add-ins" such as diced tomatoes, corn, beans, cooked sausage or chorizo. Cubed corn muffins or Italian bread can be substituted for potatoes.

GET FLAVOR MAKER

Download the Flavor Maker app to discover recipes, plan meals, organize your spice pantry, earn points to redeem on shop.mccormick.com & more!

NUTRITION INFORMATION

(per Serving)

Related Recipes

Reviews

Edit
Shopping List
    Edit
    Shopping List

    Personal List

      Shopping List

      Recipe

      ShoppingList_RecipeName

      View Recipe>>

      Ingredients

        Shopping List
        Go To Meal Planner