Slow Cooker Mexican Chorizo Egg Casserole
The ultimate comfort food, this Slow Cooker Mexican Chorizo Egg Casserole is a delicious blend of spicy chorizo, fluffy eggs, and melted cheese. Perfect for brunch or an easy weeknight dinner, it's packed with flavor and sure to satisfy everyone's cravings!
Equipment
- Mixing Bowl
- Skillet
- Chef's Knife
- Whisk
- Cutting Board
- Slow Cooker
Ingredients
- 1 package chorizo sausage 16-ounce
- 2 cups shredded frozen hash browns
- 1 cup corn
- 1 cup black beans
- 12 large eggs
- 1 cup milk
- 1 packet Mexican egg casserole seasoning mix 1-ounce
- 1.5 cups shredded cheddar cheese divided
- sliced avocado
- diced tomatoes
- chopped cilantro
- salsa
- sour cream
Instructions
- 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 non-stick cooking spray. Add the cooked chorizo, hash browns, corn, and black beans then mix to combine.
- In a medium-sized bowl whisk the eggs, milk, and breakfast seasoning packet. Add in 1 cup of the shredded cheese. Pour the egg mixture on top of the hashbrown mixture in the slow cooker. Top with the remaining ½ cup shredded cheese.
- Cook for 2 ½ hours on HIGH or 4 to 4 ½ hours on LOW or until the eggs are set. Top with any of the optional toppings and enjoy!
Notes
- Tip 1: Store leftovers in an airtight container in the refrigerator for up to five days. Reheat in the microwave or slow cooker before serving.
- Tip 2: This casserole can be frozen for up to three months. Just make sure to cool it completely before storing it in a freezer-safe container.
- Tip 3: This dish goes well with sides like fresh fruit, a simple garden salad, or even crispy tortilla chips.
- Tip 4: Feel free to swap out the chorizo for other proteins or vegetables. Spinach and bell peppers are great additions!
- Tip 5: Serve with a choice of toppings to cater to different tastes. Kids often love it with just cheese, while adults might enjoy all the toppings!