Slow Cooker Breakfast Mexican Egg Casserole

Name: Slow Cooker Breakfast Mexican Egg Casserole
Prep time: 5 min
Cook time: 2 h 30 min
Yield: 6
Cuisine: Mexican,
Ingredients: 1 package taco seasoning mix; 12 large eggs; 1 cup milk; 1 cup shredded cheese; 2 cups refrigerated or frozen hash brown potatoes

Grab the slow cooker and fuel your day with a southwest-inspired, low-prep breakfast casserole. Ingredients - including eggs, potatoes and McCormick® Taco Seasoning Mix- cook while you go about your morning.

5m

PREP TIME

2hr 30m

COOK TIME

293

CALORIES

5

INGREDIENTS

Servings: 6

Ingredients

1 package McCormick® Original Taco Seasoning Mix
12 large eggs
1 cup milk
1 cup shredded cheese
2 cups refrigerated or frozen hash brown potatoes

KEY PRODUCTS

INSTRUCTIONS

1 Mix eggs, milk and Seasoning Mix in large bowl until well blended. Stir in cheese. Spray inside of 6-quart slow cooker with no stick cooking spray. Spread hash browns evenly on bottom.
2 Pour egg mixture into slow cooker. Sprinkle with additional cheese, if desired. Cover.
3 Cook 2 1/2 hours on HIGH or 4 to 4 1/2 hours on LOW or until eggs are set. Try This Out! : Great with salsa, avocado and sour cream.

TIPS AND TRICKS

Try This Out! : Stir in 2 cups of "add-ins" such as diced tomatoes, corn, beans, cooked sausage or chorizo. Cubed corn muffins or Italian bread can be substituted for potatoes.