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Title: Slow-Cooker Chorizo Breakfast Casserole
Categories: Pork, Vegetables, Potatoes, Chilies, Cheese
Yield: 8 servings
1 lb Fresh chorizo
1 md Onion; chopped
1 md Red bell pepper; chopped
2 Jalapenors; seeded, chopped
30 oz Bag shredded hash brown
- potatoes; thawed
1 1/2 c Shredded Mexican cheese
- blend
12 lg Eggs
1 c Milk
1/2 ts Pepper
Chopped avocado, tomato;
- opt
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 until eggs are set 4 to 4 1/2
hours. Uncover and let stand 10 minutes before serving.
If desired, top with chopped avocado and tomato.
Cindy Pruitt, Grove, Oklahoma
Makes: 8 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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