Slow Cooker Chorizo Breakfast Casserole Food

SLOW COOKER MEXICAN CHORIZO EGG CASSEROLE

Steps:

• In a medium-sized skillet over medium-high heat, add the chorizo sausage and cook until no longer pink in the center.
• Spray a 4-quart slow cooker with cooking spray and add chorizo, hash browns, corn and black beans and mix.
• In a medium-sized bowl add the whisk the eggs, milk and breakfast seasoning packet. Add in 1 cup of the cheese. Pour on top of hashbrowns in the slow cooker. Top with 1/2 cheese.
• Cook 2 1/2 hours on high or 4 to 4 1/2 hours on low or until eggs are set. Top with additional toppings and enjoy!

SLOW-COOKER CHORIZO BREAKFAST CASSEROLE

Steps:

• 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. If desired, top with chopped avocado and tomato.

SLOW-COOKER MEXICAN BREAKFAST CASSEROLE

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. Place 3 tortillas in slow cooker, tearing if needed to cover bottom.
• In medium bowl, beat eggs, milk and chile with whisk. Reserve 2 tablespoons chopped bell pepper, 2 tablespoons green onions and 3/4 cup cheese; set aside.
• Top tortillas in slow cooker with half of the sausage, remaining bell pepper, green onions and cheese. Repeat layers. Top with remaining 3 tortillas, tearing if needed to cover mixture. Pour egg mixture over tortillas.
• Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 to 3 hours or until temperature reaches 160°F and center is set.
• Sprinkle with reserved cheese, bell pepper, green onions and the cilantro. Remove foil before serving by loosening edges with table knife. Serve with salsa and avocado slices, if desired.

CHILE CHORIZO HASH BROWN BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350° F. Saute onions in a large skillet or non-stick pan over medium heat until fragrant, about 5 minutes.
• Increase heat to medium-high and stir in chorizo. Cook 5 minutes more while breaking up the meat.
• Stir in flour and cook 1-2 minutes more. Reduce heat to medium and slowly stir in milk. Heat, stirring often, until it comes to a low boil and thickens slightly.
• Remove pan from heat and stir in green chilies and 2-cups of cheese until melted. Let sit for a few minutes to cool.
• If not enough room, transfer the mixture to a large bowl, then fold in hash browns. Whisk in eggs until well combined.
• Pour mixture into a greased 9 x 13 glass baking dish. Sprinkle evenly with remaining cheese. Bake for 50-60 minutes, until the casserole has mostly set and the top is golden brown. Let sit 5 minutes before cutting into squares and serving.

SLOW COOKER EGGS, CHORIZO, AND HASH BROWNS CASSEROLE

Steps:

• Prep the chorizo by removing the outer casing.
• Then rough chop the chorizo up into small pieces, somewhere between the size of a pea and a grape. Store sealed in the fridge until ready to cook.
• Slice the scallions. Shred the cheeses.
• Crack 12 eggs into a large bowl. Add most of the scallions, saving some of the greens for garnish. Add salt and pepper, then add 1 cup of milk and beat until mixed.
• To the slow cooker pot, add the frozen hash browns, salt, pepper, and the chorizo. Mix together.
• Add the shredded cheeses and mix together. Then pour over the egg mixture and lightly stir, just so the eggs seep into all the potatoes.
• Set the Slow Cooker to 6 hours, low. Do this right before the last person turns into bed for the night, so that you wake up to this wonderful breakfast. After 6 hours, the slow cooker will go to warm mode so that it won't overcook, but stay warm until you are ready to eat!
• The easiest way to slice and serve is to remove the slow cooker pot and place a plate/platter over top. Then invert the pot so the casserole slides right out onto the plate. You can flip it over if you like so the 'pretty' side is up or just cut and serve. Garnish with the remaining scallion slices and Enjoy!

BREAKFAST CASSEROLE IN A SLOW COOKER

Steps:

• Spray the crock of a slow cooker with cooking spray. Spread hash browns to cover the bottom of the slow cooker crock.
• Whisk eggs, milk, mustard, salt, and black pepper together in a bowl.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Spread sausage over hash browns and spread Cheddar cheese over sausage. Pour egg mixture over cheese.
• Cook on Low for 6 to 8 hours.

SLOW COOKER BREAKFAST CASSEROLE FROM SCRATCH

Steps:

• Place 1/2 of the cubed potatoes, onion, pepper, and veggies in the bottom of the crockpot.
• Add 1/2 of the meat (uncooked, cook bacon first if using).
• Place rest of potato mixture in cooker, add other 1/2 of meat.
• Mix eggs and pour on top.
• Cover eggs completely with cheese.
• Set on Low for 8 hours.

SLOW COOKER MEXICAN CHORIZO EGG CASSEROLE RECIPE

Steps:

• In a medium-sized skillet over medium-high heat, add the chorizo sausage and cook until no longer pink in the center.
• Spray a 4-quart slow cooker with cooking spray and add chorizo, hash browns, corn and black beans and mix.
• In a medium-sized bowl add the whisk the eggs, milk and breakfast seasoning packet. Add in 1 cup of the cheese. Pour on top of hashbrowns in the slow cooker. Top with 1/2 cheese.
• Cook 2 1/2 hours on high or 4 to 4 1/2 hours on low or until eggs are set. Top with additional toppings and enjoy!

SLOW COOKER SAUSAGE CASSEROLE WITH CHORIZO AND BEANS

Steps:

• Pan fry the sausages and chorizo until browned all over. (If your slow cooker pan is the type that can be used on the hob too, you can do this in the pan.)
• Add all of the other ingredients into the slow cooker, give it a good stir and put on the lid.
• Cook on HIGH for 6 hours or LOW for 8 hours.
• Stir everything well and serve.