Friday, October 12, 2012

Crockpot Mexican Breakfast Casserole

I LOVE using my crockpots to cook meals for my family! Yes, I said CROCKPOTS! I have a very large 7 quart, a 5 quart, and a smaller one for dips and such. I love to read a recipe and then make it my own. This is what I have done for a wonderful breakfast casserole. My son requests it each time he is home from college. It is easy and fabulous!

I originally found this recipe on Pinterest. I soon tweaked it to suit my family. It is a tried and true recipe and it can be found here.

Crockpot Mexican Breakfast Casserole
One or two jars of Hormel Real Bacon bits (Or a pound of crisp cooked bacon)
One or two sweet onions
2 small cans of chopped green chilies
Garlic powder, Onion Powder, Mexican flavorings
One large bag of Potatoes O’Brien cubed hash browns
One dozen eggs
1 Cup of Milk
½ to 1 pound of Mexican blend shredded cheese or Pepper Jack….I have used all kinds of cheese in this recipe.

Spray your crockpot with cooking spray for easy cleanup or use a liner.
Next we are going to layer the ingredients. (Reserve the green chilies for later)
Start with some of the hash browns, still frozen, and layer them on the bottom of the crockpot.
Add some of the onion, bacon bits, spices and then cheese


Add a healthy dose of cheese on the top of your casserole.

Beat the eggs and milk. Add green chilies. Add more seasonings to the egg mixture. I go light on the salt due to the bacon. I go heavy on garlic and my Mexican seasonings. I have found this product Pure Shakers in the Fiesta Mexican Blend. We LOVE it! I use it to cook all the time!
Pour the egg, milk, and green chili mixture over the potatoes.

Put your crockpot on LOW and cook for ten-eleven hours or until eggs are set and completely cooked, depending on the heat of your crockpot. I usually make this around 9:30 pm at night for breakfast the next morning.

We have used chorizo and jalapenos as well in this casserole but the one version I use the most is above. You can change this up to fit your family's taste-buds. It is a great casserole!


For more great crockpot recipes head back to Kelly's Korner for Crockpotalooza 2!


Anonymous said...

what size crockpot do you use for this recipe?

Vickie said...
This comment has been removed by the author.
Vickie said...

I use the 5 quart crockpot.

HGHumphrey said...

Vickie: Rebecca and I have been using cauliflower in place of potatoes (for recipes that call for potatoes). The consistency is a bit different but the taste is pretty much the same. We even use cauliflower instead of white rice for other dishes. It's much healthier and cuts out the extra starchy carbs! We run the cauliflower thru the food processor to chop it up. Love your blog! Holland

Vickie said...

I have been wanting to try that. I think I will now! Thanks so much, Holland!