Description
Easy Crock-Pot Breakfast Casserole is a hearty and flavorful dish perfect for breakfast or brunch.
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
- Spray the Crock-Pot with nonstick spray or butter.
- Layer the hash browns at the bottom of the Crock-Pot.
- Cook the chorizo in a skillet until browned, then drain excess fat.
- In a bowl, whisk together the eggs, half and half, sour cream, salt, and pepper.
- Add the cooked chorizo, red onion, red bell pepper, jalapeño, and cheese to the egg mixture.
- Pour the egg mixture over the hash browns in the Crock-Pot.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Serve with salsa, pico de gallo, and sliced avocado.
Notes
- For a spicier version, add more jalapeño or hot sauce.
- You can substitute the chorizo with another sausage if desired.
- Feel free to add other vegetables like spinach or mushrooms.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Breakfast
- Method: Crock-Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 300mg
Keywords: Easy Crock-Pot Breakfast Casserole, Breakfast Casserole, Chorizo Casserole