Crock-Pot Breakfast Casserole





30-oz. package of frozen, shredded hash browns


1 1/2 lb.


chorizo sausage (fresh mexican sausage)






1 c.


half and half


1/2 c.


sour cream


1 1/2 tsp.


kosher salt


1 tsp.


black pepper


1/2 c.


chopped red onion




red bell pepper, chopped




jalapeño pepper, chopped


2 c.


shredded Mexican four cheese blend, divided (1 8-oz. package)


Butter or nonstick spray


Salsa or pico de gallo


Sliced avocado




1Let the hash browns sit at room temperature for 30 minutes to partially thaw.2Heat a large skillet over medium heat. Add the sausage and break up into small pieces with a wooden spoon. Cook the meat until no pink pieces remain, 6 to 8 minutes. Transfer to a paper towel lined plate to drain and cool slightly.3In a large bowl, whisk to combine the eggs, half and half, sour cream, salt and pepper. Fold in the red onion, red bell pepper, jalapeño, and cooked chorizo. With your hands, or by tapping the bag on the counter, break apart any clumps remaining in the hash brown bag. Fold into the egg mixture until fully combined. (This mixture can be covered and refrigerated for up to 12 hours before cooking.)4Spray the insert of a 6-quart slow cooker with nonstick spray. Transfer the egg mixture to the insert and spread into an even layer. Cover and cook for 8 to 9 hours on low heat. Hold on warm for up to 1 hour.5Serve scoops topped with salsa or pico del gallo and sliced avocado, if you like.



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