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!
Foto: The Recipe CriticIngredients
- 1 (16-ounce) package chorizo sausage
- 2 cups shredded frozen hash browns
- 1 cup corn
- 1 cup black beans
- 12 large eggs
- 1 cup milk
- 1 (1-ounce) packet McCormick Mexican egg casserole slow cooker breakfast seasoning mix
- 1 ½ cups shredded cheddar cheese (divided)
- sliced avocado
- dice tomatoes
- chopped cilantro
- salsa
- sour cream
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 non-stick cooking spray. Add the cooked chorizo, hash browns, corn, and black beans then mix to combine.
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.
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!
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