Slow-Cooker Chorizo Breakfast Casserole
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
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
- Optional: Chopped avocado and tomato
Reviews
Super happy with this recipe. Cut ingredients in half since there are only two of us (except the cheese!). Used chunky (not shredded) hash browns. Only used 1/4 c milk
Wonderful recipe! I made this for a ladies gathering last Christmas, so I left out the jalapeno and added some salt. It got rave reviews, and some recipe requests! I'm making it again this year, and everyone I mentioned it to is excited!
Sorry, Taste of Home. I usually like your recipes but this one was a big loser. I cut it in half, and even cut the chorizo in half again, and it still burnt my mouth. There's a difference between spicy and hot. This was HOT. A big waste of money. Beware, cooks, If you don't like really pepper hot food, don't try this.
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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.