• Prep Time: NA
  • Cooking Time: NA
  • Serves: NA

Crock Pot Mexican Breakfast Casserole

Category: Breakfast, Casseroles, Crockpot, Mexican

 Ingredients List

  • 1 Lb. 14 oz. bag frozen shredded hash browns
  • 6 strips turkey bacon, cooked and crumbled
  • 1 Tbs. olive oil
  • 1 cup yellow onion, finely chopped
  • 1 cup green bell pepper, seeded and finely chopped
  • 1 whole small jalapeno pepper, seeded and finely chopped
  • 1 fresh garlic clove, finely chopped
  • 2 cups (8 oz.) sharp cheddar cheese, shredded
  • 12 whole large eggs
  • 1 cup milk
  • 1/4 cup salsa (any kind)
  • 3/4 tsp. sea salt, divided
  • Dashes ground black pepper
  • Hot sauce (optional)


Spray the inside of the crock pot with non-stick cooking spray.

Heat oil n a pan, over medium heat. Add onion, green pepper, jalapeno, garlic, and 1/4 tsp. salt; saute for 5 minutes. Set aside.

Place 1/3 of the frozen hash browns in the bottom of the crock pot. Layer 1/3 of the cooked bacon, 1/3 onion and pepper mixture, and 1/3 cheese. Repeat layers, ending with the cheese.

In a large bowl, whisk eggs, milk, salsa, 1/2 tsp. salt, and pepper. Slowly pour over ingredients in crock pot.

Cook on LOW for 7 to 8 hours. When done, cooking thermometer will read 160 degrees F in the center, and eggs will be set. Once served, dash hot sauce over the top, if desired.

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