Slow Cooker Mexican Egg Casserole
This Slow Cooker Mexican Egg Casserole is an easy breakfast loaded with flavor!
Course Slow Cooker Breakfast
Prep Time 5 minutes minutes Cook Time 2 hours hours 30 minutes minutes Total Time 2 hours hours 35 minutes minutes
Author A Cup Full of Sass
- 1 package McCormick Mexican Egg Casserole Seasoning Mix
- 12 large eggs
- 1 cup of milk
- 1 cup shredded cheddar cheese
- 2 cups refrigerated or frozen hash browns
- 1/2 cup diced onion
- 1/2 cup diced green pepper
Spray the inside of 6-quart slow cooker with no-stick spray.
Spread hashbrowns evenly on bottom of slow cooker.
In a large bowl whisk eggs, McCormick seasoning mix and milk together.
Next add cheese, onions and green peppers.
Pour egg mixture into slow cooker over hash browns.
Cover and cook on High for 2 1/2 hours or 4 1/2 hours on Low or until eggs are set.
Garnish with sour cream or any of your favorite toppings.