Description
A hearty and easy-to-make breakfast casserole prepared in a crock-pot, perfect for feeding a crowd.
Ingredients
Scale
- 1 30-oz. package of frozen, shredded hash browns
- 1 1/2 lb. chorizo sausage (fresh Mexican sausage)
- 12 eggs
- 1 cup half and half
- 1/2 cup sour cream
- 1 1/2 tsp. kosher salt
- 1 tsp. black pepper
- 1/2 cup chopped red onion
- 1 red bell pepper, chopped
- 1 jalapeño pepper, chopped
- 2 cups shredded Mexican four cheese blend
- Butter or nonstick spray
- Salsa or pico de gallo
- Sliced avocado
Instructions
- Grease the crock-pot with butter or nonstick spray.
- Layer the frozen hash browns at the bottom.
- Brown the chorizo in a skillet and drain excess fat.
- Spread the cooked chorizo over the hash browns.
- Whisk eggs, half and half, sour cream, salt, and pepper in a bowl.
- Pour the egg mixture over the chorizo and hash browns.
- Top with chopped red onion, bell pepper, jalapeño, and shredded cheese.
- Cover and cook on low for 6-7 hours or high for 3-4 hours until eggs are set.
- Serve with salsa, pico de gallo, and sliced avocado.
Notes
- Use precooked sausage to reduce grease.
- Adjust jalapeño for spice preference.
- Let the casserole rest for 10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Breakfast
- Method: Crock-Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 300mg
Keywords: easy crock-pot breakfast casserole, slow cooker breakfast, Mexican breakfast