Slow-Cooker Chorizo Breakfast Casserole


  • 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 Eggland’s Best eggs
  • 1 cup 2% milk
  • 1/2 teaspoon pepper


  • 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.

Editor’s Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1-1/2 cups: 512 calories, 32g fat (12g saturated fat), 350mg cholesterol, 964mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 30g protein.

Total Time
Prep: 25 min. Cook: 4 hours + standing

8 servings

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

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Written by tasteofhome


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