Tasty Southwest Crockpot Breakfast Casserole

I’m always looking for breakfast recipes that don’t require me to stand over the stove first thing in the morning. Especially on busy weekdays when everyone needs to eat before running out the door. That’s when I turn to my slow cooker and let it do all the work while I get ready for the day.

This Southwest crockpot breakfast casserole has become one of my go-to morning meals. It’s got all the good stuff – eggs, cheese, sausage, and hash browns with a little kick from chipotle powder. The best part? You can prep everything the night before, toss it in the crockpot, and wake up to a hot breakfast that feeds the whole family.

If you love Mexican-inspired flavors for breakfast, this one’s for you. It’s hearty enough to keep everyone satisfied until lunch, and you can top it with sour cream, extra cheese, or whatever you like. Plus, there’s only one pot to clean up.

What Kind of Turkey Sausage Should I Use?

For this breakfast casserole, you’ll want to grab bulk turkey sausage – that’s the kind that comes in a tube or package without any casings. Mild turkey sausage works great here since you’re already adding plenty of flavor with the cumin, chipotle powder, and peppers, but if you like things spicier, feel free to use hot turkey sausage instead. You can usually find it in the refrigerated meat section near the ground turkey and pork sausage. If you can only find turkey sausage links, no worries – just remove the casings and crumble the meat, or substitute with regular pork sausage if that’s what you have on hand.

Options for Substitutions

This breakfast casserole is pretty forgiving, so feel free to make these swaps based on what you have:

• Turkey sausage: You can easily swap turkey sausage for pork sausage, chicken sausage, or even chorizo if you want extra spice. For a vegetarian option, try plant-based sausage crumbles or skip the meat entirely and add more veggies like mushrooms or zucchini.
• Frozen hashbrowns: Fresh potatoes work too – just grate them and squeeze out excess moisture with a clean kitchen towel before adding to the crockpot. You’ll need about 3 medium russet potatoes.
• Sharp cheddar and Monterey Jack cheese: Mix and match whatever cheese you have on hand. Pepper jack adds nice heat, while mild cheddar or colby work if you prefer less sharpness. Just stick with about 2 cups total of shredded cheese.
• Chipotle powder: If you don’t have chipotle powder, use a pinch of cayenne pepper or smoked paprika for that smoky kick. Start small since cayenne is spicier.
• Bell pepper: Any color bell pepper works here – red, yellow, orange, or green. You can also use poblano peppers for a milder flavor or jalapeños if you like it spicy.

Watch Out for These Mistakes While Cooking

The biggest mistake with crockpot breakfast casseroles is adding too much liquid, which can leave you with a watery, unappetizing mess – stick to the 1/2 cup of water called for and resist the urge to add more, as the eggs and vegetables will release moisture during cooking.

Another common error is not browning the turkey sausage before adding it to the crockpot, which means you’ll miss out on that caramelized flavor and could end up with greasy puddles on top of your casserole.

If you’re using frozen hashbrowns straight from the freezer, make sure they’re the shredded kind and not the chunky cubed variety, as the shredded ones distribute better and cook more evenly in the slow cooker.

Finally, don’t lift the lid to check on your casserole too often – each peek releases heat and can add 15-20 minutes to your cooking time, so trust the process and only check once you’re close to the recommended cooking time.

What to Serve With Southwest Breakfast Casserole?

This hearty breakfast casserole is pretty filling on its own, but I love serving it with warm flour tortillas on the side so everyone can make their own breakfast burritos. A simple side of black beans or refried beans adds extra protein and goes perfectly with the southwest flavors, plus you can top everything with salsa, guacamole, or hot sauce. If you want to add some freshness to balance out the richness, a quick fruit salad with melon, pineapple, and berries is always a hit at breakfast. For a crowd, I’ll sometimes set out tortilla chips and let people scoop the casserole right onto them for easy breakfast nachos.

Storage Instructions

Store: This breakfast casserole is a meal prep dream! Keep leftovers in an airtight container in the fridge for up to 4 days. I like to portion it out into individual servings so I can just grab and go on busy mornings.

Freeze: You can freeze portions of this casserole for up to 2 months. Let it cool completely, then wrap individual servings in plastic wrap and place them in a freezer-safe container or bag. It’s perfect for those mornings when you need a quick, filling breakfast.

Reheat: Warm up your casserole in the microwave for about 1-2 minutes, or until heated through. If reheating from frozen, add an extra minute or two. You can also reheat it in the oven at 350°F for about 15-20 minutes if you prefer a crispier texture on top.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2050-2250
• Protein: 110-125 g
• Fat: 140-155 g
• Carbohydrates: 70-85 g

Ingredients

For the casserole:

• 1/2 tsp garlic powder
• 1 cup sharp cheddar cheese (shredded)
• 1/2 tsp cumin
• 8 large eggs (whisked together)
• 1 bell pepper (diced into 1/2-inch pieces)
• 16 oz frozen hash browns (thawed slightly)
• 1/2 cup water
• 1/4 tsp chipotle powder (for smoky heat)
• 1 cup Monterey Jack cheese (shredded)
• 1 lb turkey sausage (browned and crumbled)
• sea salt to taste
• black pepper to taste

For toppings (optional):

• cilantro (freshly chopped)
• shredded cheese (optional but recommended for extra richness)
• sour cream
• red bell pepper (diced)
• green onions (thinly sliced, adds fresh flavor)

Step 1: Prepare Mise en Place and Brown the Sausage

• 1 lb turkey sausage
• 1 bell pepper
• red bell pepper

Start by browning the turkey sausage in a skillet over medium-high heat, breaking it apart as it cooks for 8-10 minutes until fully cooked and no pink remains.

While the sausage cooks, dice the bell pepper and red bell pepper into ½-inch pieces, mince the garlic (if using fresh instead of powder), slice the green onions, and chop the cilantro.

Drain the excess fat from the cooked sausage and set aside.

Having all your prep work done before assembly ensures smooth operation once you start layering the casserole.

Step 2: Build the Casserole Base in the Crockpot

• cooking spray
• 16 oz frozen hash browns
• cooked sausage from Step 1
• diced bell peppers from Step 1
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp chipotle powder
• sea salt to taste
• black pepper to taste

Spray your crockpot with cooking spray to prevent sticking.

Layer the slightly thawed hash browns on the bottom, breaking up any large clumps to distribute evenly.

Scatter the browned sausage from Step 1 over the hash browns, then add the diced bell peppers.

Sprinkle the cumin, garlic powder, chipotle powder, and season with sea salt and black pepper to taste.

I like to taste the dry mix by pinching a tiny bit—this helps you nail the seasoning before the eggs go in, which is harder to adjust later.

Step 3: Combine Egg Mixture and Top with Cheese

• 8 large eggs
• 1/2 cup water
• 1 cup sharp cheddar cheese
• 1 cup Monterey Jack cheese

In a bowl, whisk together the 8 large eggs with ½ cup water until well combined and no streaks of yolk remain.

Pour this mixture evenly over the casserole base from Step 2, making sure the liquid distributes throughout and reaches into the crevices.

Top with both shredded cheddar and Monterey Jack cheese, distributing evenly across the surface.

I recommend using the full amount of both cheeses—the combination creates a richer, more complex flavor than using just one.

Step 4: Cook Low and Slow Until Set

Cover the crockpot and cook on low heat for 4-6 hours.

The casserole is done when the eggs are fully set and no longer jiggle in the center when you gently shake the pot—it should feel firm but still moist.

Cooking times vary depending on your specific crockpot, so start checking around the 4-hour mark.

Step 5: Finish and Serve with Toppings

• cilantro
• green onions
• sour cream
• shredded cheese

Turn off the crockpot and let the casserole rest for 5 minutes before serving.

Spoon portions onto plates and top with fresh cilantro, sliced green onions, a dollop of sour cream, and additional shredded cheese if desired.

The fresh toppings add brightness and texture that contrast beautifully with the warm, creamy casserole.

Tasty Southwest Crockpot Breakfast Casserole

Delicious Tasty Southwest Crockpot Breakfast Casserole recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 45 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Total Time 5 hours hrs 17 minutes mins

Servings 8 servings

Calories 2150 kcal

Ingredients

  

For the casserole:

• 1/2 tsp garlic powder
• 1 cup sharp cheddar cheese (shredded)
• 1/2 tsp cumin
• 8 large eggs (whisked together)
• 1 bell pepper (diced into 1/2-inch pieces)
• 16 oz frozen hash browns (thawed slightly)
• 1/2 cup water
• 1/4 tsp chipotle powder (for smoky heat)
• 1 cup Monterey Jack cheese (shredded)
• 1 lb turkey sausage (browned and crumbled)
• sea salt to taste
• black pepper to taste

For toppings (optional):

• cilantro (freshly chopped)
• shredded cheese (optional but recommended for extra richness)
• sour cream
• red bell pepper (diced)
• green onions (thinly sliced, adds fresh flavor)

Instructions

 

• Start by browning the turkey sausage in a skillet over medium-high heat, breaking it apart as it cooks for 8-10 minutes until fully cooked and no pink remains. While the sausage cooks, dice the bell pepper and red bell pepper into ½-inch pieces, mince the garlic (if using fresh instead of powder), slice the green onions, and chop the cilantro. Drain the excess fat from the cooked sausage and set aside. Having all your prep work done before assembly ensures smooth operation once you start layering the casserole.
• Spray your crockpot with cooking spray to prevent sticking. Layer the slightly thawed hash browns on the bottom, breaking up any large clumps to distribute evenly. Scatter the browned sausage from Step 1 over the hash browns, then add the diced bell peppers. Sprinkle the cumin, garlic powder, chipotle powder, and season with sea salt and black pepper to taste. I like to taste the dry mix by pinching a tiny bit—this helps you nail the seasoning before the eggs go in, which is harder to adjust later.
• In a bowl, whisk together the 8 large eggs with ½ cup water until well combined and no streaks of yolk remain. Pour this mixture evenly over the casserole base from Step 2, making sure the liquid distributes throughout and reaches into the crevices. Top with both shredded cheddar and Monterey Jack cheese, distributing evenly across the surface. I recommend using the full amount of both cheeses—the combination creates a richer, more complex flavor than using just one.
• Cover the crockpot and cook on low heat for 4-6 hours. The casserole is done when the eggs are fully set and no longer jiggle in the center when you gently shake the pot—it should feel firm but still moist. Cooking times vary depending on your specific crockpot, so start checking around the 4-hour mark.
• Turn off the crockpot and let the casserole rest for 5 minutes before serving. Spoon portions onto plates and top with fresh cilantro, sliced green onions, a dollop of sour cream, and additional shredded cheese if desired. The fresh toppings add brightness and texture that contrast beautifully with the warm, creamy casserole.