Slow Cooker Southwest Breakfast Casserole
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
Tasty and delicious, this slow cooker southwest breakfast casserole is hearty, satisfying and packed with fiber. I adapted the recipe from a Best of Bridge Slow Cooker to make it more Weight Watchers friendly.
  • 1 can (14 to 15 ounces) black beans, rinsed and drained
  • 1 red bell pepper, chopped
  • ½ cup finely chopped onion
  • 4 cups frozen shredded hash brown potatoes
  • 1 cup corn kernels
  • 1-1/2 cups shredded reduced fat Mexican cheese blend
  • 3 tablespoons chopped fresh cilantro
  • 8 eggs
  • 1 can (12 ounces) fat free evaporated milk
  • 1 teaspoon seasoned salt
  • ¼ teaspoon cayenne pepper
  1. Ideal Slow Cooker Size: 5 to 6-Quart
  2. Grease the inside of your slow cooker insert.
  3. In a large bowl, combine the black beans, bell pepper, onion, potatoes, corn, cheese and cilantro. Stir well and then dump in the slow cooker.
  4. In the same bowl beat together the eggs, milk, salt and cayenne pepper. Pour mixture over the potato mixture in the slow cooker.
  5. Cover and refrigerate for at least 4 hours or overnight.
  6. Transfer the insert to the slow cooker base.
  7. Cover and cook on LOW for 3 to 5 hours, or until eggs are set and the edges are browned. Uncover, being careful not to let the condensation in the lid drip back into the slow cooker. Turn off the slow cooker and let the casserole sit, uncovered, for 15 minutes before serving.
  8. Cut into wedges.
Martha's Notes
Nutritional Estimates Per Serving (1/8th): 268 calories, 8.3 g fat, 31.3 g carbs, 6.2 g fiber, 17.6 g protein and *7 Points Plus
Recipe by Simple Nourished Living at