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If you love easy weekend cooking—or you like having breakfast prepped ahead for busy mornings—this Slow Cooker Southwest Breakfast Casserole is a winner. It’s colorful, hearty, and full of satisfying flavors thanks to black beans, corn, red bell pepper, and melty cheese.
I love to assemble this crock-pot (affiliate link) breakfast casserole the night before, refrigerate it, and start it early the next morning. By the time I’m ready for brunch, it’s hot, set, and ready to slice. It reheats beautifully too, making it ideal for weekly meal prep.
Whether you serve it for breakfast, lunch, brunch, or dinner, this WeightWatchers-friendly slow cooker egg bake is a delicious way to fuel your day.
Table of Contents
- Why I Love This Recipe
- Ingredients & Substitutions
- Calories and WW Points?
- How to Make SW Slow Cooker Breakfast Casserole Step by Step
- Serving Suggestions
- Storage & Leftovers
- Slow Cooker Southwest Breakfast Casserole Recipe (WW Friendly)
- More Weight Watchers Slow Cooker Breakfast and Brunch Recipes
- Make Healthy Eating Even Easier
Why I Love This Recipe
- Hands-off cooking – once the casserole is assembled the slow cooker does the work.
- Prep ahead overnight – perfect for entertaining or busy weekends.
- Great for meal prep – portions reheat well all week.
- Southwest flavor from black beans, corn, pepper & cilantro.
- Customizable – add difference veggies, protein, or spice.
- Budget-friendly ingredients – made with pantry, fridge and freezer staples.
- Vegetarian – no meat required.
Ingredients & Substitutions
- Canned black beans (rinsed & drained): Adds fiber & plant-based protein. Pinto beans also work.
- Red bell pepper (chopped): Adds color and sweetness; yellow, orange or green will also work.
- Onion (finely chopped): Use fresh, frozen, or pre-chopped to save time.
- Frozen shredded hash brown potatoes: Diced potatoes work too; sweet potatoes are a tasty variation.
- Corn kernels: Fresh, frozen, or canned (drained) are all fine.
- Reduced-fat shredded Mexican cheese blend: Any reduced-fat cheddar or pepper jack works.
- Fresh cilantro (chopped): Optional but brightens this casserole.
- Eggs: Whole eggs provide richness; use egg whites/egg substitute if preferred.
- Fat-free evaporated milk: A lighter alternative to half and half. Fat free half and half or full fat evaporated milk will also work.
- Seasoned salt: Or substitute salt + a sprinkle of chili powder.
- Cayenne pepper: Adds heat—adjust to taste.
Calories and WW Points?
According to my calculations, each serving of this casserole has about:
- Calories: 268
- WW Points: 4 To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.) - Old Points: 7 PointsPlus
How to Make SW Slow Cooker Breakfast Casserole Step by Step
Ideal slow cooker size: 5- to 6-Quart.
Step 1: Combine and load
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.
Step 2: Mix & pour
In the same bowl beat together the eggs, milk, salt and cayenne pepper. Pour mixture over the potato mixture in the slow cooker.
Step 3: Refrigerate
Cover and refrigerate for at least 4 hours or overnight.
Step 4: Slow cook on low
When you’re ready to cook the casserole, transfer the insert to the slow cooker base. Cover and cook on LOW for 3 to 5 hours, or until eggs are set and the edges are browned.
Step 5: Rest & serve
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. Cut into wedges.
Serving Suggestions
- Serve with salsa, pico de gallo, sour cream, or Greek yogurt
- Warm whole-grain tortillas on the side
- Add sliced avocado or guacamole
- Serve alongside a green salad or fresh fruit
- Add hot sauce for extra heat
Storage & Leftovers
- Store covered in the fridge for up to 4 days.
- Reheat individual portions in the microwave (affiliate link).
- Freeze slices up to 2 months; thaw overnight in the fridge before reheating.
If you like this southwestern inspired slow cooker breakfast casserole, be sure to check out some of my other easy Weight Watchers friendly breakfast recipes including Leftovers for Breakfast Slow Cooker Casserole, Slow Cooker Spaghetti Frittata, Crock Pot Carrot Cake Baked Oatmeal, Slow Cooker Breakfast Casserole and Lightened Up Slow Cooker Easy Egg & Sausage Puff
If you’ve made this low carb Southwestern Slow Cooker Breakfast Casserole, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slow Cooker Southwest Breakfast Casserole Recipe (WW Friendly)
Ingredients
- 1 can (14 to 15 ounces) black beans, rinsed and drained
- 1 red bell pepper, chopped
- 1/2 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
- 1/4 teaspoon cayenne pepper
Instructions
- Ideal slow cooker size: 5- to 6-Quart.
- Grease the inside of your slow cooker insert.
- 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.
- In the same bowl beat together the eggs, milk, salt and cayenne pepper. Pour mixture over the potato mixture in the slow cooker.
- Cover and refrigerate for at least 4 hours or overnight.
- When you’re ready to cook the casserole, transfer the insert to the slow cooker base.
- 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.
- Cut into wedges.
Notes
(Must be logged into WW on a smartphone or tablet.) 7 PointsPlus (Old plan)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: adapted from Best of Bridge Slow Cooker Cookbook: 200 Delicious Recipes (The Best of Bridge)
Watch this video to see how easy it is to make your own slow cooker breakfast casserole at home:
More Weight Watchers Slow Cooker Breakfast and Brunch Recipes
If you liked this Southwest Slow Cooker Breakfast Casserole you will also enjoy:
- Cottage Cheese Tortilla Egg Bake – Protein-rich and so simple—great hot or at room temperature.
- Easy Crustless Spinach-Green Chile Quiche – Perfect for entertaining or meal prep.
- Chile Relleno Breakfast Casserole – All the flavors of the restaurant favorite in a lighter baked version.
- Chicken Apple Sausage Egg Muffins – Meal-prep friendly breakfast bites packed with flavor.
- Bacon, Egg and Cheese Breakfast Pie – A comforting breakfast classic made lighter.
- Baked Blueberry Skillet Pancake – A fluffy, oven-baked pancake that’s perfect for brunch.
Make Healthy Eating Even Easier
If you enjoy simple, WW-friendly recipes like this one, you’ll love my Ultimate eCookbook Bundle. It’s packed with my best slow cooker, casserole, and family-friendly favorites—all with nutrition and WW Points already calculated for you. Perfect for busy weeknights, meal prep, or anytime you need quick inspiration.
I followed the exact instructions and this came out raw. I wonder what I might have done wrong. A lot of effort for nothing though, disappointed.
Hi Kris, it’s really hard to know what might have gone wrong. It may be that your slow cooker cooks at a much lower rate than mine. ~Martha
This sounds great, Martha! Plan to make with diced leftover thanksgiving turkey. Do you believe this can be cut up and frozen so slices can be reheated for on to go breakfasts for the following week?
Hi Melissa, Though I haven’t tried freezing it, I do think it would work well. Hope this helps. Warmly, Martha
I wanted to make it in the oven what temperature what I said it out and how long would I cook it. Also can you freeze it
Hi Karen, I’d bake it at 350 degrees. Not sure how long though. I’m guessing about 45 minutes. Until set. Hope this helps. Warmly, Martha
Can you substitute beans and corn for something else.
Hi Barb, Of course you can substitute beans and corn for whatever suits your fancy! Recipes are just a guide. As written, the corn and beans provide about 2-1/2 cups of volume so feel free to substitute 2-1/2 cups of other cooked ingredients – ham, chicken, sausage, bacon, zucchini, spinach, chopped drained tomatoes, etc – would all work. Hope this helps!
Trying to make this, but don’t know when to add the cheese. Please help.
Hi Susie,
Sorry about that. Add the cheese with the bean, potato, corn and cilantro cilantro mixture. I’ve updated the recipe.
Thanks, that’s what I did based on the order of ingredients.
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