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)
Calories Per Serving


Great with salsa, avocado and sour cream.


  • 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


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.


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