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.
To make this casserole a little more Weight Watchers friendly (by reducing the fat and calories a bit), I:
substituted fat-free evaporated milk for half-and-half, and
used reduced-fat cheese instead of full fat and decreased the amount to 1-1/2 from 2 cups
I prefer whole eggs.But if you wanted to lighten this slow cooker casserole even further, you could use all egg whites, egg beaters or a combination of whole eggs and egg whites.This becomes Simply Filling when you use fat-free cheese, something I'm unwilling to do.8*SmartPoints (Green plan)6*SmartPoints (Blue plan)4*SmartPoints (Purple plan)7*PointsPlus (Old plan)
Slow Cooker Southwest Breakfast Casserole Recipe
Amount Per Serving (1 /8th recipe)
Calories 268Calories from Fat 75
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast, Brunch, Lunch, Main Course
Find this recipe online: https://simple-nourished-living.com/slow-cooker-southwest-breakfast-casserole/