A Casserole Lover’s Sunday Brunch
19 g
Protein
270
Calories
23 g
Carbs
11 g
Total Fat
15 min
Prep Time
180 min
Cook Time
8
Servings

Ingredients
1 medium onion, diced
½ green bell pepper, diced
1 (9.6-ounce) package precooked turkey sausage links, sliced
1 cup canned black beans, rinsed and drained
1 (4-ounce) can diced green chilies
8 large eggs
¾ cup 2% reduced-fat milk
1 (1-ounce) package taco seasoning
½ cup shredded Mexi-cheese blend
½ cup 2% milkfat cottage cheese
1 (20-ounce) bag of refrigerated hash brown potatoes
Sour cream, optional
Salsa, optional
Cilantro, optional
Nutrition Facts
per serving
Calories: 270
Protein: 19 g
Carbohydrate: 23 g
Fiber: 5 g
Total Fat: 11 g
Saturated fat: 4 g
Cholesterol: 222 mg
Calcium: 13% DV
Sodium: 829 mg
Protein: 19 g
Carbohydrate: 23 g
Fiber: 5 g
Total Fat: 11 g
Saturated fat: 4 g
Cholesterol: 222 mg
Calcium: 13% DV
Sodium: 829 mg
Instructions
- In a large skillet, sauté onion and pepper, stirring frequently until cooked, about 10 minutes. Add the sausage, beans and green chilies. Stir and set aside.
- In a large bowl, whisk the eggs. In a liquid measuring cup, mix milk and taco seasoning until taco seasoning is well dissolved, then pour it into the eggs. Stir in cheese and cottage cheese and mix well.
- Spray the inside of a slow cooker generously with nonstick cooking spray. Layer the hash browns, then add the cooked sausage mixture. Pour egg mixture over the top. Cover and cook 3½ hours on high or until eggs are set. Due to differences in slow cookers, check after 2½ hours.
- Serve with sour cream, salsa or cilantro, if desired.
Tips:
- Using ½ the amount of hash browns reduces the cook time by 30-60 minutes.
- Use half the amount of the taco seasoning for less zip!
Simple Swaps:
Substitute turkey bacon or your favorite breakfast meat for the sausage. Plain Greek yogurt can be substituted for the sour cream.
Farm Families

Docheff Family
Docheff Dairy
Farm to Table
