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Slow Cooker Mexican Chorizo Egg Casserole
Slow Cooker Mexican Chorizo Egg Casserole is so quick and easy to put together and packed with big flavor! Hashbrowns, cheese, and eggs get loaded up with black beans, corn, and chorizo to make one delicious breakfast!
👥 6 Servings⏱️ Prep & Cook: 4h 10m⏳ Prep: 10 min🔥 Cook: 4h👤 The Recipe Critic📖 therecipecritic
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●slow cooker
- ●whisk
- ●bowl
📝 Preparation Steps
1
cook
2
In a medium-sized skillet over medium-high heat, add the chorizo sausage and cook until no longer pink in the center.
chorizo sausage1 (16-ounce) package
3
combine
4
Spray a 4-quart slow cooker with non-stick cooking spray. Add the cooked chorizo, hash browns, corn, and black beans then mix to combine.
corn1 cupblack beans1 cup
5
whisk
6
In a medium-sized bowl whisk the eggs, milk, and breakfast seasoning packet. Add in 1 cup of the shredded cheese. Pour the egg mixture on top of the hashbrown mixture in the slow cooker. Top with the remaining ½ cup shredded cheese.
large eggs12milk1 cup
7
cook
8
Cook for 2 ½ hours on HIGH or 4 to 4 ½ hours on LOW or until the eggs are set. Top with any of the optional toppings and enjoy!
large eggs12
Nutrition Facts
calories
671 kcal
fat Content
49 g
serving Size
1 serving
fiber Content
3 g
sugar Content
4 g
sodium Content
1252 mg
protein Content
41 g
cholesterol Content
428 mg
carbohydrate Content
17 g
saturated Fat Content
20 g
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