Menu

Slow-Cooker Tex-Mex Breakfast Casserole

  • Save Recipe
Slow-Cooker Tex-Mex Breakfast Casserole
  • Prep 25 min
  • Total 3 hr 25 min
  • Ingredients 11
  • Servings 10
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Perfect for holiday entertaining or a lazy Saturday morning, this Tex-Mex breakfast casserole recipe is no ordinary egg bake. The Tex-Mex flavors will kick-start your day with a little heat from ingredients like taco seasoning mix, green chiles and salsa. Set your slow cooker and get ready to raise the bar on breakfast!
By Pillsbury Kitchens
Updated Jun 16, 2022

Ingredients

  • 1 lb ground pork
  • 1 package (1 oz) Old El Paso™ original taco seasoning mix
  • 1/3 cup water
  • 8 eggs
  • 1 cup half-and-half
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • 2 cups shredded Cheddar cheese (8 oz)
  • 1 cup shredded Monterey Jack cheese (4 oz)
  • 5 cups frozen shredded hash brown potatoes, thawed (from 30-oz bag)
  • 1 package (8 oz) cream cheese, cut into 1/2-inch cubes
  • Chopped tomatoes, sliced green onions, salsa, chopped fresh cilantro and sour cream, if desired
Make With
Make With
Old El Paso

Steps

  • 1
    Spray 5- to 6-quart oval slow cooker with cooking spray. In 10-inch nonstick skillet, cook pork over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain. Stir in taco seasoning mix and water. Cook over medium heat 1 minute, stirring constantly to coat.
  • 2
    In large bowl, beat eggs and half-and-half with whisk. Stir in green chiles, shredded cheeses, hash brown potatoes and seasoned cooked pork. Carefully stir in cream cheese cubes. Transfer mixture to slow cooker.
  • 3
    Cover insert with large kitchen towel. Place slow-cooker lid on top of towel. (This will prevent condensation from dripping during cooking.)
  • 4
    Cook on High heat setting 3 to 3 1/2 hours, rotating insert after 1 1/2 hours. Cook until casserole is set and temperature in center is 165°F. Top with remaining ingredients.

Tips from the Pillsbury Kitchens

  • tip 1
    Take this Slow-Cooker Tex-Mex Breakfast Casserole up a notch by adding 1/4 teaspoon ground red pepper (cayenne) to the taco seasoning mix. Serve with freshly diced jalapeño chiles for added spicy heat.
  • tip 2
    Rotating your slow cooker insert halfway through the cook time helps keep your Slow-Cooker Tex-Mex Breakfast Casserole from getting too brown around edges.
  • tip 3
    Like a little heat? Remove seeds and stems from one jalapeño or serrano pepper, finely chop and add to the egg mixture. Or top with sliced hot peppers after cooking.

Nutrition Information

500 Calories, 32g Total Fat, 25g Protein, 27g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
500
Calories from Fat
290
Total Fat
32g
50%
Saturated Fat
16g
82%
Trans Fat
1/2g
Cholesterol
245mg
81%
Sodium
630mg
26%
Potassium
580mg
17%
Total Carbohydrate
27g
9%
Dietary Fiber
2g
8%
Sugars
4g
Protein
25g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
10%
10%
Calcium
35%
35%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 2 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2022 ®/TM General Mills All Rights Reserved