Southwest Breakfast Casserole Recipe

You’ll find yourself dreaming of this tasty casserole, which cooks while you sleep.
  • Ready in: 10 hours
  • Prep time: 10 minutes
  • Chill/Cook time: 9 hours, 50 minutes
  • By:
  • Servings: Makes 8 servings

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  • 6 cups frozen potatoes O’Brien
  • 1 (12 ounce) package uncooked breakfast sausage links, sliced
  • ¾ cup no salt added black beans, rinsed and drained
  • 2 cups shredded Cheddar cheese
  • 12 large eggs
  • 1½ cups half & half

cooking methods

  • Slow Cooker


  1. In a greased 3.5-quart (13x9-inch) casserole slow cooker or 6-quart oblong slow cooker, layer first 4 ingredients.
  2. In large bowl, whisk together remaining ingredients. Evenly pour in slow cooker. Continue with step 3 or cover and refrigerate up to overnight.
  3. Cook on LOW 5-6 hours (do not cook on HIGH), or until egg is set.
Makes 8 servings.

Serve with fresh fruit.

Wine Pairing: Champagne or Prosecco

Alternative Baking Directions: Preheat oven to 375°F. Prepare steps 1 and 2 as directed in a greased 13x9-inch baking dish. Bake 60-65 minutes or until eggs are set.

Make Ahead & Freeze: Place step 1 ingredients in a gallon freezer bag. Place step 2 ingredients in a gallon freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.

Nutrition per Serving:
: 440 Total Fat: 25g Sat. Fat: 13g Cholest: 365mg Sodium: 1,620mg Carbs: 20g Fiber: 3g Sugar: 2g Protein: 30g

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