4.5
2 ratings

Slow Cooker Breakfast Mexican Egg Casserole

Easy and delicious
Slow Cooker Breakfast Mexican Egg Casserole
Courtesy of McCormick

Grab the slow cooker and fuel your day with a southwest-inspired, low-prep breakfast casserole. Ingredients—including eggs, potatoes and tons of taco seasoning—cook while you go about your morning.

Recipe courtesy of McCormick

Ready in
2 h and 35 m
5 m
(prepare time)
2 h and 30 m
(cook time)
6
Servings
304
Calories Per Serving

Notes

Great with salsa, avocado and sour cream.

Ingredients

  • 1 package McCormick Original Taco Seasoning Mix
  • 12 large eggs
  • 1 Cup milk
  • 1 Cup shredded cheese
  • 2 Cups refrigerated or frozen hash brown potatoes

Directions

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.

Pour egg mixture into slow cooker.

Sprinkle with additional cheese, if desired.

Cover.

Cook 2 1/2 hours on HIGH or 4 to 4 1/2 hours on LOW or until eggs are set.

Nutritional Facts
Servings6
Calories Per Serving304
Total Fat18g27%
Sugar2gN/A
Saturated8g38%
Cholesterol395mg100%
Protein20g40%
Carbs16g5%
Vitamin A229µg25%
Vitamin B121µg52%
Vitamin B60.3mg20.3%
Vitamin C6mg6%
Vitamin D3µg18%
Vitamin E1mg8%
Vitamin K7µg6%
Calcium243mg24%
Fiber1g4%
Folate (food)58µgN/A
Folate equivalent (total)58µg14%
Iron3mg15%
Magnesium30mg7%
Monounsaturated6gN/A
Niacin (B3)1mg8%
Phosphorus355mg51%
Polyunsaturated2gN/A
Potassium411mg9%
Riboflavin (B2)0.6mg47.6%
Sodium296mg12%
Thiamin (B1)0.1mg11.1%
Trans0.3gN/A
Water174gN/A
Zinc2mg21%