Slow cooker chorizo breakfast casserole

Name: Slow cooker chorizo breakfast casserole
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Cuisine: American
Ingredients: 1 medium onion, chopped; Pepper; 2 jalapeño pepper, seeded and chopped; 1 1/2 cups shredded mexican cheese; 1 pound spicy chorizo or bulk spicy sausage; 1 cup milk; 1 sweet red pepper, chopped; 12 large eggs; Salt; 1 package (30 oz) frozen shredded hashbrowns, thawed

3 steps

Prep:30minCook:6h

Updated at: Sat, 18 Apr 2026 00:48:27 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories429.6 kcal (21%)

Total Fat27.2 g (39%)

Carbs23.9 g (9%)

Sugars3.8 g (4%)

Protein24.6 g (49%)

Sodium1092.5 mg (55%)

Fiber2.7 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 ½ cupsshredded mexican cheese

1 poundspicy chorizo

or bulk spicy sausage

1 cupmilk

1 x 30 ozfrozen shredded hashbrowns

thawed

Instructions

Step 1

In a large skillet cook chorizo, onion, red pepper, and jalapeños over medium heat 7-8 minutes, or until tender; breaking chorizo into crumbles. Drain and set aside.

Step 2

In a greased slow cooker, layer potatoes, chorizo mixture and cheese. In a large bowl, whisk eggs, milk and seasoning and pour into the slow cooker.

Step 3

Cook covered on low for 4-6 hours or until eggs set and thermometer reads 160 degrees. Uncover and let stand for 10 minutes before serving.