Mexican Slow Cooker Breakfast

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This Mexican Slow Cooker Breakfast is the perfect easy recipe for an effortless morning meal! Layers of tender hashbrowns, sausage and bell peppers are combined with a perfectly seasoned egg mixture.

The whole thing is topped off with cheddar cheese and cooks effortlessly in your slow cooker while you’re enjoying morning coffee with your guests. A perfect delicious fiesta of flavors, this will definitely become a breakfast go-to!

Slow Cooker Breakfast Casserole with text

I love using my slow cooker to prepare meals ahead of time, especially when I’m feeding a crowd! I’d much rather spend my time sipping on coffee with my guests than standing over a pan of splattering bacon.

During the holidays, we always seem to have a so I’ve been searching for the perfect easy make ahead breakfast! This Crock Pot egg casserole fits the bill as it can prepared ahead of time and with quick assembly in the morning you’ll have a perfectly savory meal!

With layers of hashbrowns, sausage and crisp fresh bell peppers, this Mexican Slow Cooker Breakfast is seasoned perfectly with taco seasoning (and of course a generous serving of cheddar cheese).

The evening before  I brown the meat and chop all of the vegetables. In the morning it’s as simple as layering everything in the slow cooker and turning it on.

While I have used sausage, peppers and onions as the main add ins in this slow cooker breakfast, you can add all of your favorites, like ham, corn, black beans, cooked mushrooms, tomatoes, or whatever else you might have in the fridge.

If you want to keep things a bit more simple, just use the seasoning and the eggs for a quick and easy dish that is loaded with tons of flavor!

I make this with shredded hashbrown potatoes but you can also use diced hashbrowns or even leftover roasted potatoes if you happen to have them on hand! If not, you can sub out the potatoes for cornbread or bread to create a strata style breakfast casserole!

This seasoning mix also makes amazing Mexican Breakfast Burritos which are perfect to grab-and-go on busy mornings!

Serve it with salsa, guacamole, sour cream and garnish with green onion or fresh parsley! Not only flavorful, but so beautiful!

Slow Cooker Breakfast Casserole on a plate with a bite taken out

Picture this…Christmas morning, while everyone is still asleep and the house is quiet, simply layer the breakfast casserole ingredients into your slow cooker and turn it on to cook.

Imagine the wonderful aroma your family will be greeted with as each one wakes! As you frantically (or maybe not so frantically if you are like my family – we like to savor unwrapping our gifts) unwrap your gifts, you can sit back and enjoy the morning’s festivities knowing that breakfast is basically preparing itself.

Should you be lucky enough to have any leftovers, you can enjoy them the next day as this recipe reheats wonderfully!  Pop a serving into the microwave for a few seconds and it will be just as nice as if it were fresh. It is great served between a toasted english muffin, croissant or toast for a quick, satisfying, busy morning breakfast as you run out the door.

This holiday season or all year long, you will love to make this delicious Slow Cooker Breakfast Casserole! It is one of my favorite brunch dishes – so delicious and incredibly easy, I know it will become your favorite too!

Slow Cooker Breakfast Casserole on a plate with a fork
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Review Recipe

Mexican Slow Cooker Breakfast Casserole

Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 8 servings
Author Holly Nilsson
Course Breakfast
Cuisine Mexican
Spice things up for your next brunch with this Mexican Slow Cooker Breakfast Casserole! What a delicious fiesta of flavors delivered with such little effort you will want to make this every weekend!


  • ¾ pound ground sausage
  • 1 medium onion diced
  • 1 package taco seasoning
  • 12 large eggs
  • 1 cup milk
  • 1 cup cheddar cheese shredded
  • 2 cups refrigerated or frozen hash brown potatoes
  • ½ red bell pepper diced
  • ½ green bell pepper diced
  • 2 tablespoons cilantro optional
  • 1 tablespoon green onion

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  • Brown ground sausage and onion until no pink remains. Drain any fat and set aside
  • Combine eggs, milk and Seasoning Mix in a large bowl. Stir in cheddar cheese.
  • Spray inside of slow cooker with cooking spray. Layer hash browns, cooked sausage, red and green pepper and sprinkle with cilantro.
  • Pour egg mixture over everything.
  • Cover and cook 2 ½ hours on high or 4 – 4 ½ hours on low or until eggs are set.
  • Garnish with green onion.

Recipe Notes

Optional: serve with salsa and sour cream.

Nutrition Information

Calories: 405, Carbohydrates: 17g, Protein: 20g, Fat: 27g, Saturated Fat: 9g, Cholesterol: 292mg, Sodium: 599mg, Potassium: 528mg, Fiber: 1g, Sugar: 3g, Vitamin A: 860IU, Vitamin C: 22mg, Calcium: 188mg, Iron: 2mg
Keyword slow cooker breakfast

I am so excited to have partnered with McCormick to bring you this belly warming recipe. While I was compensated for this post, all thoughts and opinions (and this yummy recipe) are my own.  Working with the brands I love allows me to keep bringing you the great recipes you love!

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About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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