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Weight Watchers Slow Cooker Southwestern Egg Casserole

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. 

Course Breakfast, Main Course
Cuisine American, Mexican
Keyword breakfast, crockpot, slow cooker
Prep Time 15 minutes
Cook Time 4 hours
Servings 8 servings
Author Censie


  • 16 ounces turkey sausage 
  • 16 ounces shredded frozen hashbrowns
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp chili pepper
  • 1/2 tsp salt
  • 1/2 tsp black ground pepper
  • 1 bell pepper diced
  • 1/2 cup white onion diced
  • 8 eggs
  • 1/2 cup water
  • 1 cup reduced fat cheddar cheese shredded
  • 1 cup reduced fat Monterey Jack cheese shredded

Optional Toppings

  • extra shredded cheese
  • cilantro
  • green onions
  • salsa
  • sour cream


  1. Spray slow cooker crock with non-stick cooking spray.

  2. Cook sausage in a large skillet until browned, approximately 8-10 minutes. Remove from heat and drain excess grease from the skillet. Set aside.

  3. Spread hash browns in an even layer across the bottom of the slow cooker.

  4. Layer the browned sausage over the hashbrowns and sprinkle the cumin, garlic powder, chili powder, salt and pepper over the browned sausage. 

  5. Next you will layer the chopped bell pepper and diced onion over the sausage and hashbrowns. 

  6. In a large bowl whisk the eggs and water together and pour evenly across the top of the other ingredients in the slow cooker. 

  7. Top ingredients with the shredded cheeses. 

  8. Cover and cook on low for 4-6 hours in the slow cooker.

  9. Serve immediately by cutting casserole into squares.  

  10. Optional:  top casserole with sour cream, green onions, cilantro and/or salsa.   ENJOY!