Slow Cooker Chorizo Breakfast Casserole Recipe

5 1 2
Slow Cooker Chorizo Breakfast Casserole Recipe
Slow Cooker Chorizo Breakfast Casserole Recipe photo by Taste of Home
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Slow Cooker Chorizo Breakfast Casserole Recipe

Read Reviews
5 1 2
Publisher Photo
My kids ask for this hearty slow-cook casserole for breakfast and dinner. I’ve served it with white country gravy or salsa. It’s delightful either way. —Cindy Pruitt, Grove, Oklahoma
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 4 hours + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 4 hours + standing

Ingredients

  • 1 pound fresh chorizo or bulk spicy pork sausage
  • 1 medium onion, chopped
  • 1 medium sweet red pepper, chopped
  • 2 jalapeno peppers, seeded and chopped
  • 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
  • 1-1/2 cups shredded Mexican cheese blend
  • 12 large eggs
  • 1 cup 2% milk
  • 1/2 teaspoon pepper

Directions

In a large skillet, cook chorizo, onion, red pepper and jalapenos over medium heat 7-8 minutes or until cooked through and vegetables are tender, breaking chorizo into crumbles; drain. Cool slightly.
In a greased 5-qt. slow cooker, layer a third of the potatoes, chorizo mixture and cheese. Repeat layers twice. In a large bowl, whisk eggs, milk and pepper until blended; pour over top.
Cook, covered, on low 4-4-1/2 hours or until eggs are set and a thermometer reads 160°. Uncover and let stand 10 minutes before serving. Yield: 8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Slow Cooker Chorizo Breakfast Casserole in Taste of Home April/May 2016, p76

Nutritional Facts

1-1/2 cups: 512 calories, 32g fat (12g saturated fat), 350mg cholesterol, 964mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 30g protein.

  • 1 pound fresh chorizo or bulk spicy pork sausage
  • 1 medium onion, chopped
  • 1 medium sweet red pepper, chopped
  • 2 jalapeno peppers, seeded and chopped
  • 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
  • 1-1/2 cups shredded Mexican cheese blend
  • 12 large eggs
  • 1 cup 2% milk
  • 1/2 teaspoon pepper
  1. In a large skillet, cook chorizo, onion, red pepper and jalapenos over medium heat 7-8 minutes or until cooked through and vegetables are tender, breaking chorizo into crumbles; drain. Cool slightly.
  2. In a greased 5-qt. slow cooker, layer a third of the potatoes, chorizo mixture and cheese. Repeat layers twice. In a large bowl, whisk eggs, milk and pepper until blended; pour over top.
  3. Cook, covered, on low 4-4-1/2 hours or until eggs are set and a thermometer reads 160°. Uncover and let stand 10 minutes before serving. Yield: 8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Slow Cooker Chorizo Breakfast Casserole in Taste of Home April/May 2016, p76

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mexidane User ID: 6858791 256528
Reviewed Nov. 8, 2016

"Absolutely a wonderful recipe. If you LOVE Mexican food - this is for you! So mouth watering in taste and texture. I added pepper jack cheese and added another cupful of cheese as we are cheese lovers. You can make this in a 9 x 13 baking pan instead of a crockpot, cover in foil for about 45 minutes at 350 degrees or until heated through. I made breakfast taco's with this using corn tortillas as the taste of corn shines through. This is a winner."

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