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!
Provided by Alyssa Rivers
Number Of Ingredients 9
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 cooking spray and add chorizo, hash browns, corn and black beans and mix.
- In a medium-sized bowl add the whisk the eggs, milk and breakfast seasoning packet. Add in 1 cup of the cheese. Pour on top of hashbrowns in the slow cooker. Top with 1/2 cheese.
- Cook 2 1/2 hours on high or 4 to 4 1/2 hours on low or until eggs are set. Top with additional toppings and enjoy!
Nutrition Facts : Calories 671 kcal, Carbohydrate 17 g, Protein 41 g, Fat 49 g, SaturatedFat 20 g, Cholesterol 428 mg, Sodium 1252 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
SLOW-COOKER CHORIZO BREAKFAST CASSEROLE
Steps:
- 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 4-4-1/2 hours or until eggs are set and a thermometer reads 160°. Uncover and let stand 10 minutes before serving. If desired, top with chopped avocado and tomato.
Nutrition Facts : Calories 512 calories, Fat 32g fat (12g saturated fat), Cholesterol 350mg cholesterol, Sodium 964mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 30g protein.
SLOW COOKER BREAKFAST CASSEROLE
Here's a breakfast casserole that is very easy on the cook. I can make it the night before and it's ready in the morning. It's the perfect recipe when I have weekend guests. -Ella Stutheit, Las Vegas, Nevada
Provided by Taste of Home
Time 7h25m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a greased 5- or 6-qt. slow cooker, layer half of the potatoes, sausage, onion, chiles and cheese. Repeat layers. In a large bowl, whisk the eggs, milk, salt and pepper; pour over top. Cover and cook on low for 7-9 hours or until eggs are set.
Nutrition Facts : Calories 272 calories, Fat 16g fat (7g saturated fat), Cholesterol 242mg cholesterol, Sodium 466mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 15g protein.
MEXICAN CHORIZO BREAKFAST CASSEROLE
I came up with this recipe when I was looking for a breakfast casserole, but wanted something different than the normal breakfast casseroles.
Provided by ckutac
Categories Breakfast and Brunch Eggs
Time 1h5m
Yield 10
Number Of Ingredients 11
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray and line the bottom with bread slices.
- Cook chorizo over medium-high heat until starting to brown, about 3 minutes. Transfer to a bowl. Heat oil in the same pan. Add onion; cook and stir until tender, about 3 minutes. Peel poblanos and slice flesh. Mix with the onion.
- Beat eggs and milk together in a large bowl. Season with garlic powder, salt, and pepper.
- Spread chorizo over the bread slices. Cover with onion-poblano mixture. Pour the beaten eggs on top. Sprinkle cheese blend over the top.
- Bake in the preheated oven until eggs are set and top is starting to brown, about 30 minutes.
Nutrition Facts : Calories 351.1 calories, Carbohydrate 14.8 g, Cholesterol 210.9 mg, Fat 23.6 g, Fiber 1.5 g, Protein 20 g, SaturatedFat 6.7 g, Sodium 709.6 mg, Sugar 4.4 g
BREAKFAST CASSEROLE IN A SLOW COOKER
Cooks while you sleep! Some fun variations of this recipe: before cooking (during prep) you can add chunks of sourdough bread, diced chiles, salsa, and/or diced green onions. You can use sage or regular sausage in place of the maple sausage, if desired.
Provided by tconstantine
Categories Breakfast and Brunch Eggs
Time 6h20m
Yield 8
Number Of Ingredients 8
Steps:
- Spray the crock of a slow cooker with cooking spray. Spread hash browns to cover the bottom of the slow cooker crock.
- Whisk eggs, milk, mustard, salt, and black pepper together in a bowl.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Spread sausage over hash browns and spread Cheddar cheese over sausage. Pour egg mixture over cheese.
- Cook on Low for 6 to 8 hours.
Nutrition Facts : Calories 640.9 calories, Carbohydrate 21.3 g, Cholesterol 375.6 mg, Fat 54 g, Fiber 1.4 g, Protein 35.7 g, SaturatedFat 22.8 g, Sodium 989.2 mg, Sugar 3.3 g
SLOW-COOKER MEXICAN BREAKFAST CASSEROLE
All of our favorite Mexican flavors and textures come together beautifully in this hearty layered slow-cooker bake, which we love topped with chunky salsa and sliced avocado.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 4h30m
Yield 8
Number Of Ingredients 10
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. Place 3 tortillas in slow cooker, tearing if needed to cover bottom.
- In medium bowl, beat eggs, milk and chile with whisk. Reserve 2 tablespoons chopped bell pepper, 2 tablespoons green onions and 3/4 cup cheese; set aside.
- Top tortillas in slow cooker with half of the sausage, remaining bell pepper, green onions and cheese. Repeat layers. Top with remaining 3 tortillas, tearing if needed to cover mixture. Pour egg mixture over tortillas.
- Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 to 3 hours or until temperature reaches 160°F and center is set.
- Sprinkle with reserved cheese, bell pepper, green onions and the cilantro. Remove foil before serving by loosening edges with table knife. Serve with salsa and avocado slices, if desired.
Nutrition Facts : Calories 540, Carbohydrate 20 g, Cholesterol 265 mg, Fat 2 1/2, Fiber 2 g, Protein 29 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1210 mg, Sugar 5 g, TransFat 0 g
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