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Yields:
8 - 10 serving(s)
Prep Time:
15 mins
Total Time:
8 hrs 30 mins
Imagine waking up to the smell of warm potatoes and chorizo, mingling with fluffy eggs and cheese on a holiday morning. Start your day by relaxing over breakfast, rather than cooking it, with this easy Crock-Pot breakfast casserole! Fans of a good ol' breakfast casserole will love this simple alternative, which doesn't require the oven. Mix it together the day before, then cook it low and slow overnight in the slow cooker. Just put on the coffee—breakfast is already made!
What is a Crock-Pot breakfast casserole?
This slow cooker breakfast combines fresh, Mexican-style chorizo sausage with bell pepper, onion, and jalapeño peppers. Mixed with plenty of egg, shredded hash brown potatoes, and cheese, it's the perfect morning meal. A few slices of avocado and a scoop of restaurant-style salsa or pico de gallo add creaminess and bright flavors to the final dish.
Can I make this Crock-Pot breakfast casserole overnight?
Yes, the best part about this Crock-Pot recipe is that it can cook overnight. The casserole cooks for 8 to 9 hours on low heat in your slow slower. If start cooking it right before bed, you'll wake up to a perfectly moist casserole. Additionally, the base of the casserole can be mixed up to 12 hours before cooking. Cover and refrigerate the mixture for up to 12 hours. Just before bed, transfer it to the slow cooker to cook while you sleep!
How many people does this casserole serve?
This recipe yields a generous amount—between 8 to 10 servings—making it a perfect Christmas casserole for a Christmas brunch with guests. Just serve it alongside a bowl of festive Christmas punch.
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Ingredients
- 1
30-oz. package of frozen, shredded hash browns
- 1 1/2 lb.
chorizo sausage (fresh mexican sausage)
- 12
eggs
- 1 cup
half and half
- 1/2 cup
sour cream
- 1 1/2 tsp.
kosher salt
- 1 tsp.
black pepper
- 1/2 cup
chopped red onion
- 1
red bell pepper, chopped
- 1
jalapeño pepper, chopped
- 2 cups
shredded Mexican four cheese blend
Butter or nonstick spray
Salsa or pico de gallo
Sliced avocado
Directions
- Step 1Let the hash browns sit at room temperature for 30 minutes to partially thaw.
- Step 2Heat a large skillet over medium heat. Add the sausage and break up into small pieces with a wooden spoon. Cook the meat until no pink pieces remain, 6 to 8 minutes. Transfer to a paper towel lined plate to drain and cool slightly.
- Step 3In a large bowl, whisk to combine the eggs, half and half, sour cream, salt and pepper. Fold in the red onion, red bell pepper, jalapeño, shredded cheese and cooked chorizo. With your hands, or by tapping the bag on the counter, break apart any clumps remaining in the hash brown bag. Fold into the egg mixture until fully combined. (This mixture can be covered and refrigerated for up to 12 hours before cooking.)
- Step 4Spray the insert of a 6-quart slow cooker with nonstick spray. Transfer the egg mixture to the insert and spread into an even layer. Cover and cook for 8 to 9 hours on low heat. Hold on warm for up to 1 hour.
- Step 5Serve scoops topped with salsa or pico del gallo and sliced avocado, if you like.
Tip: Use fresh, Mexican-style chorizo, found in the meat department of the grocery store; not cured, dried Spanish-style chorizo found in the deli department.
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