SLOW-COOKER CHORIZO BREAKFAST CASSEROLE

Slow-Cooker Chorizo Breakfast Casserole image

My kids ask for this hearty slow-cook casserole for breakfast and dinner. I've served it with white country gravy or salsa. It's delightful either way. -Cindy Pruitt, Grove, Oklahoma

Provided by Taste of Home

Time 4h25m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 pound fresh chorizo or bulk spicy pork sausage
1 medium onion, chopped
1 medium sweet red pepper, chopped
2 jalapeno peppers, seeded and chopped
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
1-1/2 cups shredded Mexican cheese blend
12 large eggs
1 cup 2% milk
1/2 teaspoon pepper
Optional: Chopped avocado and tomato

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.

Nutrition Facts : Calories 512 calories, Fat 32g fat (12g saturated fat), Cholesterol 350mg cholesterol, Sodium 964mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 30g protein.