This Weight Watchers Slow Cooker Southwestern Egg Casserole is an easy-to-make recipe! It freezes well, perfect for any meal and makes for great leftovers.
Spray slow cooker crock with non-stick cooking spray.
Cook sausage in a large skillet until browned, approximately 8-10 minutes. Remove from heat and drain excess grease from the skillet. Set aside.
Spread hash browns in an even layer across the bottom of the slow cooker.
Layer the browned sausage over the hashbrowns and sprinkle the cumin, garlic powder, chili powder, salt and pepper over the browned sausage.
Next you will layer the chopped bell pepper and diced onion over the sausage and hashbrowns.
In a large bowl whisk the eggs and water together and pour evenly across the top of the other ingredients in the slow cooker.
Top ingredients with the shredded cheeses.
Cover and cook on low for 4-6 hours in the slow cooker.
Serve immediately by cutting casserole into squares.
Optional: top casserole with sour cream, green onions, cilantro and/or salsa. ENJOY!