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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
Cook Time 2 hours 30 minutes
Total Time 2 hours 35 minutes
Author A Cup Full of Sass

Ingredients

  • 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

Instructions

  • 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.