Slow Cooker Mexican Egg Chorizo Casserole
A fantastic breakfast casserole with chorizo, beans, corn, hashbrowns, and all the fixings!
Closing out the month of July with a breakfast casserole recipe that is prepped in the slow cooker. Now, I am NOT a morning person so these breakfast recipes, outside of muffins and cinnamon rolls, that I share tend to be brinner recipes. I love an egg casserole and I knew this recipe would be great because it’s Mexican themed and has all the best toppings with avocado, tomato, cilantro, and sour cream. It’s a hearty casserole with chorizo, hashbrowns, black beans, and corn in it. So fantastic!
What You Need:
1 lb. chorizo sausage
2 cups shredded frozen hashbrowns
1 cup corn
1 cup black beans
12 large eggs
1 cup milk
1 packet McCormick Mexican egg casserole breakfast seasoning mix (what did I use?)
1 1/2 cups shredded cheddar cheese, divided
Optional toppings: sliced avocado, diced tomatoes, chopped cilantro, salsa, sour cream, etc.
Directions:
In a medium skillet over medium-high heat, cook chorizo sausage until no longer pink in the center, crumbling as you go.
Prep a slow cooker by spraying with nonstick spray then add cooked chorizo, hashbrowns, corn, and black beans. Mix to combine.
In a medium bowl, whisk together eggs, milk, and seasoning mix with 1 cup shredded cheddar.
Pour over the top of your hashbrown mixture in the slow cooker. Top with remaining 1/2 cup shredded cheddar.
Cover and cook on HIGH for 2 1/2 hours or on LOW for 4 1/2 hours or until eggs are set.
Top with optional toppings to serve.
Recipe from The Recipe Critic