Mexican Crock Pot Breakfast Casserole (GF)

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Happy Monday, friends. What better day than a Monday to present to you a breakfast recipe that cooks itself?! Say “hi” to the best food convenience since sliced bread: Mexican Crock Pot Breakfast Casserole!!!

You wake up all groggy, your stomach is rumbling, you are wishing it was Sunday morning instead of dreaded Monday. Then you walk into your kitchen, your nose catches a waft of corn, and sausage…You ask yourself, “Are those hash browns I smell”? Yes, yes they are! Your wonderful crock pot was hard at work cooking up a storm while you were sound asleep! This is the best Monday morning!

Whenever I go visit my parents in Wisconsin my mom spends at least 1 to 2 weeks planning her menu for our visit. Food is her love language – hmm I wonder where I get my obsession for food from?! While we are visiting, Paul and I like to get up in the morning and go for a run before breakfast – this is hard on my poor mom who just wants to show her love by feeding us – when should she have breakfast ready?! Then I changed my mom’s world by sharing with her Iowa Girl Eat’s Crock Pot Breakfast Casserole! My mom could assemble the casserole the night before, set the timer and then we could all eat it as we trickled into the kitchen. My mom doesn’t have to be a short-order cook and everyone has a full tummy! Plus there are enough leftovers for the remainder of the weekend. Needless to say, the Crock Pot Breakfast Casserole has become my mom’s go-to breakfast when we visit. I have even made it on our family vacation this summer. It’s so easy, simple, tasty, and convenient. LOVE IT!

You guys, I have always had this problem with food. I very easily get sick of repeat foods, no matter how good they are or how much I enjoy them to begin with. I know, it’s weird. I am obsessed with food, yet I need to have a constant variety. Guess you could say that I was born to be a food blogger! I wanted to create a flavor spin on Iowa Girl Eat’s very delicious Crock Pot Breakfast Casserole! The first thing that came to mind was Mexican!

This Mexican Crock Pot Breakfast Casserole has all of the flavors of a good Mexican meal. Layers of hash browns with black beans, canned tomatoes, green chilies, corn, black olives, and some spicy sausage – and, of course, plenty of cheese – cheddar and pepper jack. You assemble everything in layers, pour some whisked eggs on top, then let the crock pot do all the hard work. The result is a lot of casserole that has plenty of Mexican ingredients to fill you up. Top it with some salsa, fresh cilantro, and a dash of hot sauce, if you so desire – a little sliced avocado would also be a lovely addition – and breakfast is yours for the taking.

This Mexican Crock Pot Breakfast Casserole is a perfect way to feed you and your family all week long. The leftovers heat up nicely. But it’s also a great recipe to take advantage of when you have guests coming to stay. Stress-free mornings are key to enjoying guests. I’m looking at you, Mom and Dad. Be ready for the next time you come to visit!

Even though there are a number of ingredients in this recipe, Mexican Crock Pot Breakfast Casserole is pretty much a dump-and-arrange kind of recipe, aside from browning up the sausage and whisking up the eggs.

All the veggies are in cans, creating both a quick assembly and cleanup for your Sunday evening! Also, if you are not a fan of one of the ingredients (I’m looking at you, olive-haters), then simply leave it out, or even swap it with something else. Easy Monday morning breakfasts, here we come! 🙂

Mexican Crock Pot Breakfast Casserole (GF)

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• Author: Emily Koch
• Prep Time: 10 mins
• Cook Time: 15 mins
• Total Time: 25 mins
• Yield: 12 1x
• Category: Breakfast
• Cuisine: Gluten Free

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Description

The crock pot does all the cooking for you while you sleep. This recipe is great to make on Sunday night so that you have breakfast leftovers all week long. It’s also great for feeding guests or a crowd.

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Ingredients

Units USM Scale 1x2x3x

• 1 lb spicy pork sausage
• 30 ounce bag frozen, shredded hash browns , thawed
• 14.5 ounce can fire roasted diced tomatoes, with onions, peppers, and garlic
• 7 ounce can green chilies, diced
• 15 ounce can whole corn, drained
• 15 ounce can black beans, drained and rinsed
• 3.8 ounce can sliced black olives, drained
• 8 ounces pepper jack cheese, shredded
• 8 ounces cheddar cheese, shredded
• 12 eggs
• 1/2 cup plain, unsweetened almond milk (or sub cow’s milk)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• OPTIONS FOR SERVING:
• Salsa for serving
• Fresh cilantro, chopped
• sliced avocado
• hot sauce

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Instructions

1. Brown the sausage in a medium skillet, until no more pink remains, about 8 minutes. Drain if there is a lot of grease and allow to cool to room temperature.
2. Grease a large crock pot.
3. Layer the bottom of the crock pot with half of the hash browns, then half of the fire roasted tomatoes, green chilies, corn, black beans, black olives, cooked sausage, and half of both cheeses. Repeat the order for the second layer.
4. In a medium mixing bowl whisk together the eggs, milk, salt and pepper. Pour the egg mixture over the assembled casserole.
5. Cook on low for 7 to 8 hours or on high for 3 to 4 hours. You will be able to see that the eggs are set and the casserole should start to pull away from the sides of the crock pot just a little.
6. Serve immediately with the the toppings listed in the ingredients above.
7. Store leftovers in airtight containers in the fridge for up to 1 week.
8. UPDATE 9/21/16: The breakfast casserole freezes really well. Divide the casserole into smaller containers Store in the freezer for up to 3 months. When Ready to eat allow the casserole to defrost at room temperature or in the refrigerator, then reheat in the microwave! Even more food prep possibilities!

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Notes

Cook time does not include the hands off time required for the crock pot to cook the recipe (4 to 8 hours).

Recipe inspired by and adatped fromIowa Girl Eat’s

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