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Slow-Cooker Chorizo Breakfast Casserole

TOTAL TIME: Prep: 25 min. Cook: 4 hours + standing YIELD: 8 servings.
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

Directions

  • 1. In a large skillet, cook chorizo, onion, red pepper and jalapenos over medium heat until cooked through and vegetables are tender, 7-8 minutes, 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 until eggs are set and a thermometer reads 160°, 4-4-1/2 hours. Uncover and let stand 10 minutes before serving. If desired, top with chopped avocado and tomato.

Nutrition Facts

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

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