Slow Cooker Breakfast Mexican Egg Casserole

Slow Cooker Breakfast Mexican Egg Casserole
4.5 from 2 ratings
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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
Prep Time
5
minutes
Cook Time
2.48
hours
Servings
6
servings
Slow Cooker Breakfast Mexican Egg Casserole
Total time: 2.57 hours
Ingredients
  • 1 package mccormick original taco seasoning mix
  • 12 large eggs
  • 1 cup milk
  • 1 cup shredded cheese
  • 2 cup refrigerated or frozen hash brown potatoes
Directions
  1. Mix eggs, milk and Seasoning Mix in large bowl until well blended.
  2. Stir in cheese.
  3. Spray inside of 6-quart slow cooker with no stick cooking spray.
  4. Spread hash browns evenly on bottom.
  5. Pour egg mixture into slow cooker.
  6. Sprinkle with additional cheese, if desired.
  7. Cover.
  8. Cook 2 1/2 hours on HIGH or 4 to 4 1/2 hours on LOW or until eggs are set.
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