Do you have company coming over soon? Or maybe you would like to treat those you live with to a special breakfast! This Crock Pot Southwest Breakfast Casserole from Gooseberry Patch’s Slow-Cooker Fall Favorites would be perfect!
Aunt Lou here.
I love a good breakfast casserole. It can be a great breakfast or brinner (breakfast+dinner)! We love brinner in this house. And it is a great way to get more bang for your buck at dinner time!
Crock Pot Southwest Breakfast Casserole
This recipe started out quite a bit differently than where it ended. I did a little tweak here, and a little change there…and we have one scrumdiddlyumptious Crock Pot Southwest Breakfast Casserole!
- 8.3 oz pkg smoky links
- 4 c frozen tater tots thawed
- 16 oz jar salsa
- 2 c shredded Colby Jack and Monterey Jack cheese divided
- 6 eggs beaten
- salt and pepper to taste
Slice your smoky links in half and brown on both sides in a skillet
Cut your smoky links into bite sized pieces
Spray your crock pot with cooking spray
Place your thawed tots in your crock pot
Put your sausage pieces, salsa and half of your cheese on top of your tots
Pour your eggs over everything
Sprinkle with salt and pepper
Top with the rest of your cheese
Cover and cook on high for 2 1/2 hours
Slow Cooker Recommendations
This Crock Pot Southwest Breakfast Casserole was perfect for my 9 x13 casserole slow cooker made by Crock Pot. Of course, I love making all my casseroles in my casserole crock these days, so I guess that’s no big surprise! If you don’t have one, then you will want to use a 5-6 quart crock pot.
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