Easy Crock-Pot Breakfast Casserole
A simple and hearty breakfast casserole made in a crock-pot with chorizo, eggs, hash browns, and cheese.
Equipment
- Crock Pot
Ingredients
Main Ingredients
- 30 oz frozen shredded hash browns
- 1.5 lb chorizo sausage fresh Mexican sausage
- 12 eggs
- 1 cup half and half
- 0.5 cup sour cream
- 1.5 teaspoon kosher salt
- 1 teaspoon black pepper
Vegetables and Cheese
- 0.5 cup chopped red onion
- 1 red bell pepper chopped
- 1 jalapeño pepper chopped
- 2 cups shredded Mexican four cheese blend
Optional Toppings
- Butter or nonstick spray
- Salsa or pico de gallo
- Sliced avocado
Instructions
- Grease the crock-pot with butter or nonstick spray.
- Spread the frozen hash browns evenly in the bottom of the crock-pot.
- Brown the chorizo in a skillet over medium heat, breaking it into small pieces. Drain excess fat.
- Layer the cooked chorizo over the hash browns.
- In a bowl, whisk together eggs, half and half, sour cream, salt, and pepper.
- Pour the egg mixture over the chorizo and hash browns.
- Top with chopped red onion, red bell pepper, jalapeño, and shredded cheese.
- Cover and cook on low for 4 hours, or until eggs are set.
- Serve with salsa, pico de gallo, and sliced avocado if desired.
Notes
For a spicier version, leave the seeds in the jalapeño. You can also substitute breakfast sausage for chorizo if preferred.