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!
Have you made a breakfast in your slow cooker yet? If you haven’t, the holidays are the perfect time to start! There is nothing better than a delicious breakfast for the holidays. And with guests over at your house this season, it is the perfect way to welcome them.
I was so incredibly excited when McCormick released their new line of Slow Cooker Breakfast Seasoning Mixes! If there is anyone that I love and trust to add awesome flavor to the dish I am creating, it is McCormick. I chose to use the Slow Cooker Mexican Egg Casserole Seasoning Mix for this recipe. We love Mexican flavors at our house and it was especially delicious topped with chopped tomato, avocado, and cilantro!
This slow cooker chorizo egg casserole recipe couldn’t be easier to make. You start by browning the chorizo. Then, you throw in the potatoes, corn, and black beans, and chorizo into the slow cooker. Whisk some eggs, add the seasoning packet and cheese, pour in the slow cooker and you are good to go!
Can I add eggs to the slow cooker?
Yes, you definitely can! Just whisk the eggs and pour them on top of the hash brown mixture. Make sure they cook through and are set and spring back when touched.
This breakfast casserole is incredible, packed with bold flavors and all the breakfast favorites you love. It’s perfect for feeding a crowd and takes hardly any effort, which is exactly what I want during the holidays. Just toss everything in the slow cooker and let it work its magic while you enjoy time with family. And if you love hearty, traditional recipes, don’t miss my Spanish tortilla !
Top this off with your favorite toppings, avocado, sour cream, salsa, cilantro, and tomatoes and you have the perfect breakfast. This will become a new family favorite!
For more delicious breakfast recipe ideas like Mexican Breakfast Burrito, Slow Cooker Monkey Bread , Slow Cooker Breakfast Tot Casserole, visit McCormick.com !
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Ingredients1x2x3x
- ▢ 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
Optional Toppings
- ▢ sliced avocado
- ▢ dice tomatoes
- ▢ chopped cilantro
- ▢ salsa
- ▢ sour cream
Instructions
- 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Slow Cooker Mexican Chorizo Egg Casserole
Ingredients
- 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
Optional Toppings
- sliced avocado
- dice tomatoes
- chopped cilantro
- salsa
- sour cream
Instructions
- 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!
Nutrition
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Slow Cooker Mexican Chorizo Egg Casserole https://therecipecritic.com/slow-cooker-mexican-chorizo-egg-casserole/
