Easy Crock-Pot Breakfast Casserole

Easy Crock-Pot Breakfast Casserole is the kind of morning recipe that makes breakfast feel generous without asking you to stand over the stove. It is hearty, cheesy, a little spicy from Mexican chorizo, and packed with eggs, hash browns, peppers, onion, and melty cheese.

This is the breakfast I think of when the morning needs to be easy but still feel special. You layer everything into the slow cooker, close the lid, and let it cook while you drink coffee, get ready, or enjoy a slow weekend morning.

The best part is how hands-off it feels. Once the chorizo is browned and the egg mixture is whisked, the Crock-Pot takes care of the rest.

This casserole serves 8, which makes it perfect for brunch parties, family breakfasts, holiday mornings, or meal prep. It is filling enough to feed a crowd, but simple enough to make before the day gets busy.

The chorizo gives the casserole a smoky, savory kick, while the frozen shredded hash browns create a soft potato layer that soaks up all that eggy richness. The sour cream and half and half help keep the eggs fluffy and creamy instead of dry.

When the casserole is done, the eggs are set, the edges are lightly golden, and the cheese melts into every bite. Add avocado, salsa, pico de gallo, hot sauce, or fresh herbs, and you have a breakfast that feels like something people will remember.

Why You’ll Love Easy Crock-Pot Breakfast Casserole

You will love this Crock-Pot breakfast casserole because it gives you a big, hearty breakfast with very little morning effort. It is built for the kind of day when you want something warm and satisfying but do not want to babysit a skillet.

The slow cooker does most of the work. Once the ingredients are layered and the lid is on, you can walk away while the casserole cooks.

It is also perfect for feeding people. With 12 eggs, 30 ounces of hash browns, 1.5 pounds of chorizo, vegetables, and cheese, it makes a generous breakfast that serves 8.

The flavor is bold and comforting. Mexican chorizo brings spice and smokiness, while the eggs, half and half, sour cream, and cheese make everything creamy and rich.

It is customizable, too. You can swap the chorizo for breakfast sausage, bacon, ham, or Italian sausage, change the cheese, add vegetables, or even use tater tots.

Leftovers reheat beautifully. Store portions in the refrigerator, and you have easy breakfasts ready for the next few days.

What Makes This Breakfast Casserole So Easy

The biggest advantage of this recipe is that the slow cooker handles the cooking. Instead of frying eggs, flipping potatoes, or managing several pans, everything cooks together in one pot.

Frozen shredded hash browns go straight into the Crock-Pot. There is no need to thaw them first, which saves time and keeps prep simple.

The chorizo is cooked separately before layering. This gives it better texture and lets you drain off extra grease before it goes into the casserole.

The egg mixture is whisked with half and half, sour cream, salt, and pepper. This mixture pours over the hash browns and chorizo, soaking into the potatoes as it cooks.

The vegetables and cheese go over the top. Red onion, bell pepper, jalapeño, and shredded Mexican four cheese blend add color, flavor, and a melty finish.

After about 4 hours on low, the casserole is ready. It is the kind of breakfast that feels slow and cozy but is mostly hands-off.

Recipe Details

• Recipe Name: Easy Crock-Pot Breakfast Casserole
• Recipe Style: Slow cooker breakfast casserole
• Servings: 8
• Main Protein: Fresh Mexican chorizo
• Main Potato: Frozen shredded hash browns
• Slow Cooker Time on Low: About 4 hours
• Slow Cooker Time on High: About 2 hours
• High Setting Check Time: Check at 1.5 hours to avoid overcooking
• Hot Crock-Pot Check Time: Check at 3.5 hours if your Crock-Pot runs hot
• Hold Warm Time: Up to 1 hour on the warm setting after cooking
• Refrigerator Storage: Up to 3 days
• Freezer Storage: Up to 1 month
• Best Served With: Avocado, salsa, pico de gallo, sour cream, hot sauce, cilantro, green onions, toast, or tortillas

Ingredients for Easy Crock-Pot Breakfast Casserole

This casserole uses hearty breakfast ingredients that layer together into one slow-cooked dish. The hash browns create the base, the chorizo adds bold flavor, the egg mixture binds everything, and the vegetables and cheese finish it with color and richness.

Main Ingredients

You need 30 oz frozen shredded hash browns. There is no need to thaw them, so they can go straight from the freezer into the Crock-Pot.

The hash browns make a potato base for the casserole. They soak up the egg mixture as the casserole cooks and help make each serving hearty.

You need 1.5 lbs fresh Mexican chorizo, casings removed. Removing the casings is important because only the seasoned meat should go into the skillet.

The chorizo brings smoky, spicy flavor. It gives the casserole personality and makes it feel more exciting than a plain egg bake.

You need 12 large eggs. The eggs are the structure of the casserole.

Whisk them well so the final texture is even and fluffy. Lazy stirring can leave streaks and uneven pockets.

You need 1 cup half and half. Whole milk can also work, but half and half makes the casserole extra creamy.

The half and half blends into the eggs and helps create a richer texture. It keeps the casserole from tasting dry.

You need 1/2 cup sour cream. This is the secret to keeping the eggs fluffy.

Sour cream adds tang and moisture. It also helps balance the bold chorizo and cheese.

You need 1 1/2 teaspoons kosher salt. Adjust to taste if you are using table salt.

Kosher salt seasons the eggs and potatoes. Since chorizo and cheese can be salty, seasoning should be balanced carefully.

You need 1 teaspoon black pepper. Freshly cracked black pepper is great if you have it.

Pepper gives the casserole a gentle savory bite. It works well with the eggs and chorizo.

Vegetables and Cheese

You need 1/2 cup chopped red onion. Yellow onion can also work, but red onion adds a nice pop of color.

The onion brings savory flavor to the casserole. It softens as the eggs cook.

You need 1 red bell pepper, chopped. Any color bell pepper can be used.

Bell pepper adds sweetness, color, and texture. Chopping it evenly helps it distribute through the top layer.

You need 1 jalapeño pepper, chopped. Seed it if you want less spice.

Leaving the seeds in makes the casserole hotter. Removing them keeps the jalapeño flavor milder.

You need 2 cups shredded Mexican four cheese blend. You can also use cheddar, Monterey Jack, or another cheese that melts well.

The cheese melts into the top and throughout the casserole. It adds richness, flavor, and that comforting breakfast casserole finish.

Optional Toppings

You need butter or nonstick spray for greasing. This step matters because eggs and cheese can stick to the slow cooker.

You can serve the casserole with salsa or pico de gallo. These add freshness and extra kick.

You can add sliced avocado. Avocado gives the casserole a cool, creamy topping.

You can also use sour cream, hot sauce, fresh cilantro, or green onions for serving. These toppings make each bowl or plate feel fresh and customizable.

Before You Start

Before layering the casserole, grease the Crock-Pot well. This is one of the most important steps for easy serving and cleanup.

Do not thaw the frozen hash browns. They are meant to go into the slow cooker straight from the freezer.

Remove the casings from the fresh Mexican chorizo before cooking. The chorizo should be browned in a skillet and broken into crumbles.

Whisk the eggs thoroughly with the half and half, sour cream, salt, and pepper. A smooth egg mixture gives the casserole a better texture.

Chop the vegetables before assembling. Once the layering begins, it is easier to have everything ready.

Directions for Easy Crock-Pot Breakfast Casserole

Step 1: Grease the Crock-Pot

Coat the inside of the Crock-Pot with butter or nonstick spray. Make sure to cover the bottom and sides well.

This step helps prevent sticking. It also makes serving the casserole much easier when the eggs and cheese are fully cooked.

Step 2: Add the Frozen Hash Browns

Pour the frozen shredded hash browns directly into the greased Crock-Pot. There is no need to thaw them first.

Spread the hash browns into an even layer. This creates the potato base for the casserole.

Step 3: Level the Potato Layer

Use a spoon or spatula to gently smooth the hash browns across the bottom. Try to make the layer fairly even from edge to edge.

An even layer helps the egg mixture soak through consistently. It also keeps the casserole from cooking unevenly in thick spots.

Step 4: Prepare the Chorizo

Remove the casings from the fresh Mexican chorizo. Place the chorizo in a skillet over medium heat.

Breaking it up before or during cooking helps it become small crumbles. Smaller pieces distribute better through the casserole.

Step 5: Brown the Chorizo

Cook the chorizo over medium heat, breaking it into crumbles as it cooks. Continue cooking until it is browned and crisped in places.

The chorizo should smell savory and smoky. Browning it first gives the casserole much better flavor and texture.

Step 6: Drain Extra Grease

Drain off any extra grease from the cooked chorizo. This keeps the casserole from becoming oily.

A little richness is good, but too much grease can make the eggs heavy. Draining gives you better balance.

Step 7: Layer the Chorizo Over the Hash Browns

Scatter the cooked chorizo evenly over the hash browns. Try to spread it across the entire surface.

This helps every serving get chorizo flavor. It also prevents one section from becoming overly spicy or rich.

Step 8: Crack the Eggs Into a Large Bowl

Crack 12 large eggs into a large mixing bowl. Use a bowl with enough room to whisk without splashing.

The eggs are the main binder of the casserole. They need to be well mixed for the best texture.

Step 9: Add Half and Half

Pour 1 cup half and half into the bowl with the eggs. Whole milk can also be used if needed.

Half and half makes the casserole creamier. It helps the eggs cook up soft and rich.

Step 10: Add Sour Cream

Add 1/2 cup sour cream to the egg mixture. Whisk well so it blends smoothly.

Sour cream helps keep the eggs fluffy. It also adds a light tang that balances the chorizo.

Step 11: Season the Egg Mixture

Add the kosher salt and black pepper. Whisk until the seasonings are evenly mixed into the eggs.

If using table salt instead of kosher salt, adjust to taste. Table salt can taste stronger by volume.

Step 12: Whisk Until Smooth

Whisk the egg mixture until it looks smooth and silky. Make sure there are no large sour cream lumps.

A well-whisked mixture cooks more evenly. This helps the casserole avoid streaky egg pockets.

Step 13: Pour the Egg Mixture Into the Crock-Pot

Slowly pour the egg mixture over the chorizo and hash browns. Move the bowl as you pour so the liquid spreads evenly.

Do not worry if it looks like a lot of liquid. The potatoes will absorb some of it as the casserole cooks.

Step 14: Add the Red Onion

Sprinkle the chopped red onion over the top. Spread it evenly across the casserole.

The onion will soften during slow cooking. It adds savory flavor and color.

Step 15: Add the Bell Pepper

Add the chopped red bell pepper. Any color bell pepper can be used, but red brings a bright look.

The pepper adds sweetness and a little texture. Keep the pieces small enough to cook through.

Step 16: Add the Jalapeño

Sprinkle the chopped jalapeño over the casserole. Remove the seeds for a milder dish, or leave them in for more heat.

The chorizo already brings spice, so adjust based on your preference. Jalapeño gives the casserole a fresh pepper bite.

Step 17: Add the Cheese

Sprinkle the shredded Mexican four cheese blend over the top. Cover the surface evenly.

The cheese melts into the casserole as it cooks. It creates a rich, savory top layer that ties everything together.

Step 18: Cover the Crock-Pot

Place the lid on the slow cooker. Make sure it sits properly so the heat stays inside.

Avoid lifting the lid during cooking if possible. Opening the lid releases heat and can slow down the cooking process.

Step 19: Cook on Low

Set the Crock-Pot to low and cook for about 4 hours. This gives the eggs time to set gently and stay fluffy.

Low and slow gives the best texture. The edges should begin to turn golden when the casserole is done.

Step 20: Cook on High If Needed

If you are in a hurry, cook on high for about 2 hours. Check at 1.5 hours to avoid overcooking.

High heat works, but low heat gives the fluffiest result. Watch closely if using the high setting.

Step 21: Check for Doneness

The casserole is done when the eggs are set and the edges are just starting to turn golden. The center should not be wet or loose.

If your Crock-Pot runs hot, begin checking around 3.5 hours on low. You want a soft set, not rubbery edges.

Step 22: Use the Warm Setting for Serving

If serving a crowd, switch the Crock-Pot to warm after cooking. The casserole can hold beautifully for up to an hour without overcooking.

This makes it useful for brunch parties or holiday mornings. Guests can serve themselves straight from the slow cooker.

Step 23: Scoop and Serve

Scoop the casserole directly from the Crock-Pot. Serve it warm with your favorite toppings.

Salsa, avocado, sour cream, hot sauce, cilantro, and green onions all work well. Toast or tortillas make it feel like a complete breakfast.

Easy Crock-Pot Breakfast Casserole Variations

This casserole is flexible and forgiving. As long as you keep the egg-to-filling ratio roughly the same, you can adjust the meat, vegetables, cheese, and potatoes.

Breakfast Sausage Version

Swap the chorizo for breakfast sausage. Mild or spicy breakfast sausage both work.

Cook and crumble it before layering. This keeps the same texture and makes the casserole less smoky than the chorizo version.

Bacon or Ham Version

Use crumbled bacon or diced ham instead of chorizo. Bacon adds crunch and smoky flavor, while ham gives a milder, salty bite.

If using bacon, cook it first and drain well. If using ham, dice it small so it spreads evenly.

Italian Sausage Version

Italian sausage can be used for a different flavor. It may sound unexpected, but it works well with eggs, potatoes, peppers, and cheese.

Cook it just like the chorizo before layering. Drain any extra grease before adding it to the Crock-Pot.

Spinach and Mushroom Version

Add a handful of fresh spinach or sautéed mushrooms. The spinach will wilt down as the casserole cooks.

If using mushrooms, sauté them first so they release moisture before going into the casserole. This keeps the eggs from becoming watery.

Roasted Poblano Version

Add roasted poblano peppers for extra flavor. They bring a deeper pepper taste than bell peppers.

Chop them before adding. They fit especially well with the chorizo and Mexican cheese blend.

Frozen Pepper Shortcut

Frozen diced peppers can be used. Pat them dry first so they do not add too much moisture.

This is a helpful shortcut for busy mornings. It keeps prep simple while still adding color.

Cheese Swap

Swap the Mexican four cheese blend for sharp cheddar, pepper jack, Swiss, Monterey Jack, or half mozzarella. Each cheese changes the flavor and texture.

Sharp cheddar gives stronger flavor, pepper jack adds spice, Swiss tastes more savory, and mozzarella adds stretchiness. Use what melts your heart.

Potato Swap

If you do not have shredded hash browns, use diced frozen potatoes. You can also use tater tots crushed slightly.

For a low-carb twist, try cauliflower rice. Squeeze out the moisture first so the casserole does not become watery.

Brunchier Version

Stir in a spoonful of salsa verde before cooking. This adds a tangy green flavor to the casserole.

You can also top the finished casserole with crumbled queso fresco. Fresh cilantro and lime wedges on the side make it feel brighter.

Black Bean or Corn Add-In

Add a handful of black beans or corn for texture. These additions pair well with chorizo, peppers, and cheese.

Drain beans well before adding. Extra moisture can affect the set of the eggs.

Serving Suggestions

Serve this casserole warm straight from the Crock-Pot. This keeps cleanup simple and makes it perfect for relaxed mornings.

Top each serving with sliced avocado for a cool, creamy contrast. Avocado works especially well with the spicy chorizo.

Add salsa or pico de gallo for freshness and brightness. The acidity balances the rich eggs, cheese, and potatoes.

A dollop of sour cream makes the casserole even creamier. Hot sauce adds extra heat if you want a bolder breakfast.

Fresh cilantro or green onions add color. They also make the casserole look more finished when serving guests.

Serve it with toast, tortillas, or straight in a bowl. There are no strict rules with this kind of breakfast.

Storage Tips

Let leftovers cool completely before storing. Transfer them to an airtight container and refrigerate for up to 3 days.

The casserole reheats well, which makes it great for meal prep. Individual portions are easiest to store and reheat.

Keep toppings separate from the casserole. Avocado, salsa, sour cream, and herbs taste best added fresh.

The flavor can be even better the next day. The chorizo, cheese, eggs, and potatoes settle together as the casserole rests.

Reheating Tips

Microwave individual portions for a minute or two. Heat until warmed through.

If the casserole dries out a little in the refrigerator, splash a tablespoon of milk over the top before microwaving. Cover with a damp paper towel to keep it steamy.

You can also reheat portions in the oven at 350°F until warmed through. This is helpful if reheating several servings at once.

Do not overheat, because eggs can become rubbery. Warm gently and stop once hot.

Freezing Tips

The casserole can be frozen for up to a month. Let it cool completely before wrapping or storing.

Thaw overnight in the refrigerator before reheating. This helps the texture warm more evenly.

Freeze in portions if you want easy breakfasts later. Portioning also makes reheating faster.

The original note says leftovers rarely last long enough to freeze, but freezing is possible. Just make sure the casserole is well wrapped or sealed.

Make-Ahead Tips

You can use this casserole for meal prep because it stores and reheats well. Cook it once, then portion it into containers for easy breakfasts.

For serving a crowd, prep ingredients ahead so the morning is easier. Chop the vegetables, cook the chorizo, and have the egg mixture ingredients ready.

If you want to serve it fresh, assemble and cook the day you plan to eat it. The slow cooker handles the work while you focus on everything else.

After cooking, keep it on warm for up to an hour if people are eating at different times. This is helpful for brunch or holiday mornings.

Helpful Notes for Perfect Crock-Pot Breakfast Casserole

Grease the Crock-Pot Well

Do not skip greasing the slow cooker. Eggs, cheese, and potatoes can stick firmly if the insert is dry.

Butter or nonstick spray both work. Make sure the sides are coated too.

Do Not Thaw the Hash Browns

Frozen shredded hash browns can go straight into the Crock-Pot. Thawing is not necessary.

The potatoes will cook and absorb the egg mixture as the casserole heats. This makes the method easier and cleaner.

Drain the Chorizo

After browning the chorizo, drain off extra grease. This keeps the casserole from becoming oily.

Chorizo brings plenty of flavor on its own. Removing excess grease gives the dish better texture.

Whisk the Eggs Well

Whisk the eggs, half and half, sour cream, salt, and pepper until smooth. This helps the casserole cook evenly.

Sour cream lumps should be mostly blended. A smooth egg mixture gives a fluffier result.

Adjust the Spice Level

For a milder casserole, skip the jalapeño or use a pinch of smoked paprika instead. The chorizo already brings heat.

For a fiery version, add an extra jalapeño or a dash of cayenne to the egg mixture. Taste and adjust based on your spice preference.

Watch Hot Crock-Pots

Some slow cookers run hotter than others. If yours cooks quickly, check at 3.5 hours on low.

You want the eggs set with a soft texture. Overcooked edges can become rubbery.

Keep It Warm for Guests

After cooking, the warm setting can hold the casserole for up to an hour. This is helpful when serving a crowd.

Do not leave it on warm all morning. The texture is best when it is served within that window.

Troubleshooting Easy Crock-Pot Breakfast Casserole

Why Is My Casserole Sticking?

The Crock-Pot may not have been greased well enough. Eggs and cheese need a coated surface to release cleanly.

Next time, use butter or nonstick spray generously. Pay attention to the sides and corners of the insert.

Why Are the Edges Overdone?

Your slow cooker may run hot, or the casserole cooked too long. Check at 3.5 hours if your Crock-Pot tends to cook quickly.

If using high heat, check at 1.5 hours. Low heat gives the best texture.

Why Is the Center Still Wet?

The casserole may need more time, especially if the slow cooker runs cooler. Continue cooking until the eggs are set.

Avoid lifting the lid too often. Each peek releases heat and slows cooking.

Why Did the Casserole Turn Watery?

Moist add-ins may have released liquid. Pat frozen peppers dry, squeeze moisture from cauliflower rice, and sauté mushrooms before adding.

Too many wet ingredients can affect the egg texture. Keep the egg-to-filling ratio roughly the same.

Why Is It Too Spicy?

The chorizo and jalapeño both add heat. Next time, seed the jalapeño or leave it out.

You can also top servings with avocado or sour cream. These cool toppings help balance spice.

Frequently Asked Questions About Easy Crock-Pot Breakfast Casserole

Can I Use Fresh Potatoes Instead of Frozen Hash Browns?

Yes, fresh potatoes can be used. Shred or dice them small and add them raw.

Fresh potatoes may need an extra 30 minutes of cooking time. Keep an eye on the casserole and cook until the eggs are set and potatoes are tender.

How Do I Prevent Sticking?

Grease the Crock-Pot well with butter or nonstick spray. This step should not be skipped.

A well-greased pot makes serving easier. It also saves cleanup later.

Can I Cook This on High?

Yes, you can cook it on high for about 2 hours. Check at 1.5 hours to avoid overcooking.

Low is recommended for the best texture. It gives the eggs a fluffier finish.

Can I Use Breakfast Sausage Instead of Chorizo?

Yes, mild or spicy breakfast sausage works well. Cook and crumble it before layering it into the Crock-Pot.

The flavor will be different but still delicious. Breakfast sausage makes the casserole a little more classic.

Can I Add More Vegetables?

Yes, you can add spinach, sautéed mushrooms, roasted poblano peppers, frozen diced peppers, black beans, corn, or leftover roasted vegetables. Chop additions small so they distribute well.

Watch the moisture level. Pat wet vegetables dry and sauté mushrooms before adding.

Can I Make It Less Spicy?

Yes, skip the jalapeño or seed it before adding. You can also use smoked paprika instead for flavor without heat.

The chorizo already adds spice. Use toppings like avocado or sour cream to cool each serving.

How Long Do Leftovers Last?

Leftovers keep in the refrigerator for up to 3 days. Store them in an airtight container.

Reheat individual portions in the microwave or warm them in a 350°F oven. Add a splash of milk if they seem dry.

Can I Freeze It?

Yes, it can be frozen for up to a month. Thaw overnight in the refrigerator before reheating.

Freeze in portions for convenience. This makes quick breakfasts much easier.

What Toppings Go Best With It?

Salsa, pico de gallo, sliced avocado, sour cream, hot sauce, cilantro, and green onions all work well. They add freshness, creaminess, heat, or color.

You can also serve it with toast or tortillas. Both make the casserole feel more complete.

Final Thoughts

Easy Crock-Pot Breakfast Casserole is the kind of recipe that makes mornings feel easier and more generous at the same time. It is hearty, flavorful, cheesy, and built from simple ingredients that cook together into one satisfying breakfast.

The frozen hash browns create a comforting potato base, the Mexican chorizo brings bold smoky spice, and the eggs, half and half, and sour cream make the casserole soft and fluffy. Red onion, bell pepper, jalapeño, and cheese add color, texture, and richness.

This recipe is especially useful when you are feeding a crowd. It serves 8, cooks hands-off in the slow cooker, and can stay warm for up to an hour after cooking.

It is also practical for real life. Leftovers keep for several days, reheat well, and can be frozen if you manage to save enough.

Serve it for lazy weekends, holiday mornings, brunch with friends, or meal prep breakfasts during the week. Once you see how easy it is to make a big, hearty breakfast without standing over the stove, this Crock-Pot casserole may become one of your favorite morning shortcuts.

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Easy Crock-Pot Breakfast Casserole

This Easy Crock-Pot Breakfast Casserole is hearty, cheesy, and packed with bold breakfast flavor. Frozen shredded hash browns, chorizo sausage, eggs, half and half, sour cream, vegetables, and Mexican four cheese blend cook together into a warm, satisfying breakfast dish. It is a great option for slow mornings, brunch gatherings, holidays, or meal prep when you want a filling breakfast without standing over the stove. The crock-pot does most of the work, and the optional toppings make each serving easy to customize.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 15 minutes
• Course: Breakfast
• Cuisine: Mexican
• Servings: 8 servings

Equipment

• Crock Pot

Ingredients

Optional Toppings

• Sliced avocado
• Salsa or pico de gallo
• Butter or nonstick spray

Vegetables and Cheese

• 2 cups shredded Mexican four cheese blend
• 1 jalapeño pepper chopped
• 1 red bell pepper chopped
• 0.5 cup chopped red onion

Main Ingredients

• 1.5 lb chorizo sausage fresh Mexican sausage
• 30 oz frozen shredded hash browns
• 0.5 cup sour cream
• 1 cup half and half
• 12 eggs
• 1 teaspoon black pepper
• 1.5 teaspoon kosher salt

Instructions

Step 1: Prepare the Crock-Pot

Grease the crock-pot with butter or nonstick spray to help prevent sticking while the casserole cooks.

Step 2: Add the Hash Browns

Spread the frozen shredded hash browns evenly across the bottom of the crock-pot.

Step 3: Cook the Chorizo

Brown the chorizo in a skillet over medium heat, breaking it into small pieces as it cooks. Drain off any excess fat.

Step 4: Layer the Chorizo

Spoon the cooked chorizo evenly over the layer of frozen hash browns.

Step 5: Make the Egg Mixture

In a bowl, whisk together the eggs, half and half, sour cream, kosher salt, and black pepper until smooth and combined.

Step 6: Pour Over the Casserole

Pour the egg mixture evenly over the chorizo and hash browns.

Step 7: Add Vegetables and Cheese

Top the casserole with chopped red onion, chopped red bell pepper, chopped jalapeño pepper, and shredded Mexican four cheese blend.

Step 8: Slow Cook Until Set

Cover and cook on low for 4 hours, or until the eggs are set.

Step 9: Serve with Toppings

Serve warm with salsa, pico de gallo, and sliced avocado if desired.

Notes

For a spicier version, leave the seeds in the jalapeño.

You can also substitute breakfast sausage for chorizo if preferred.

Serving Suggestions

• Salsa or pico de gallo
• Sliced avocado
• Warm tortillas
• Fresh fruit
• Hot coffee
• Sour cream
• Breakfast potatoes

Storage

How to Store

Let the casserole cool completely, then store leftovers in an airtight container in the refrigerator.

How to Reheat

Reheat individual portions gently in the microwave or oven until warmed through.

Best Texture Tip

Drain the excess fat from the cooked chorizo before layering it into the crock-pot so the casserole stays hearty without becoming greasy.