Slow Cooker Mexican Chorizo Egg Casserole Recipes

SLOW-COOKER CHORIZO BREAKFAST CASSEROLE

Steps:

• 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., 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. If desired, top with chopped avocado and tomato.

SLOW COOKER MEXICAN CHORIZO EGG CASSEROLE

Steps:

• In a medium-sized skillet over medium-high heat, add the chorizo sausage and cook until no longer pink in the center.
• Spray a 4-quart slow cooker with cooking spray and add chorizo, hash browns, corn and black beans and mix.
• In a medium-sized bowl add the whisk the eggs, milk and breakfast seasoning packet. Add in 1 cup of the cheese. Pour on top of hashbrowns in the slow cooker. Top with 1/2 cheese.
• Cook 2 1/2 hours on high or 4 to 4 1/2 hours on low or until eggs are set. Top with additional toppings and enjoy!

SLOW COOKER MEXICAN CHORIZO EGG CASSEROLE RECIPE

Steps:

• In a medium-sized skillet over medium-high heat, add the chorizo sausage and cook until no longer pink in the center.
• Spray a 4-quart slow cooker with cooking spray and add chorizo, hash browns, corn and black beans and mix.
• In a medium-sized bowl add the whisk the eggs, milk and breakfast seasoning packet. Add in 1 cup of the cheese. Pour on top of hashbrowns in the slow cooker. Top with 1/2 cheese.
• Cook 2 1/2 hours on high or 4 to 4 1/2 hours on low or until eggs are set. Top with additional toppings and enjoy!

SLOW-COOKER MEXICAN BREAKFAST CASSEROLE

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. Place 3 tortillas in slow cooker, tearing if needed to cover bottom.
• In medium bowl, beat eggs, milk and chile with whisk. Reserve 2 tablespoons chopped bell pepper, 2 tablespoons green onions and 3/4 cup cheese; set aside.
• Top tortillas in slow cooker with half of the sausage, remaining bell pepper, green onions and cheese. Repeat layers. Top with remaining 3 tortillas, tearing if needed to cover mixture. Pour egg mixture over tortillas.
• Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 to 3 hours or until temperature reaches 160°F and center is set.
• Sprinkle with reserved cheese, bell pepper, green onions and the cilantro. Remove foil before serving by loosening edges with table knife. Serve with salsa and avocado slices, if desired.