Slow Cooker Mexican Chorizo Egg Casserole Recipes

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SLOW-COOKER CHORIZO BREAKFAST CASSEROLE



Slow-Cooker Chorizo Breakfast Casserole image

My kids ask for this hearty slow-cook casserole for breakfast and dinner. I've served it with white country gravy or salsa. It's delightful either way. -Cindy Pruitt, Grove, Oklahoma

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 4h25m

Yield 8 servings.

Number Of Ingredients 10

1 pound fresh chorizo or bulk spicy pork sausage
1 medium onion, chopped
1 medium sweet red pepper, chopped
2 jalapeno peppers, seeded and chopped
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
1-1/2 cups shredded Mexican cheese blend
12 large eggs
1 cup 2% milk
1/2 teaspoon pepper
Optional: Chopped avocado and tomato

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 EGGS, CHORIZO, AND HASH BROWNS CASSEROLE



Slow Cooker Eggs, Chorizo, and Hash Browns Casserole image

This Slow Cooker Eggs, Chorizo, and Hash Browns Casserole is so incredibly satisfying and delicious with so many layers of flavor. The best part is that it COOKS WHILE YOU SLEEP! So you wake up to the beautiful aromas of salty and slightly spicy chorizo sausage, hearty and savory hash browns, and creamy, nutty cheddar and manchego cheeses. All of this goodness sets up in a fluffy egg mixture for the perfect crowd-pleasing, help-yourself breakfast. #eggs #breakfast #brunch #eggcasseroles #eggrecipes #breakfastideas #holidayrecipes

Provided by Carrie Tyler

Categories     Breakfast

Number Of Ingredients 9

16 oz Hash Browns
12 Eggs
3/4 cup Milk
3 links Chorizo
1 cup Cheddar Cheese, shredded
6 oz Manchego Cheese, shredded
3 Scallions
2 tsp Salt
2 tsp Ground Black Pepper

Steps:

  • Prep the chorizo by removing the outer casing.
  • Then rough chop the chorizo up into small pieces, somewhere between the size of a pea and a grape. Store sealed in the fridge until ready to cook.
  • Slice the scallions. Shred the cheeses.
  • Crack 12 eggs into a large bowl. Add most of the scallions, saving some of the greens for garnish. Add salt and pepper, then add 1 cup of milk and beat until mixed.
  • To the slow cooker pot, add the frozen hash browns, salt, pepper, and the chorizo. Mix together.
  • Add the shredded cheeses and mix together. Then pour over the egg mixture and lightly stir, just so the eggs seep into all the potatoes.
  • Set the Slow Cooker to 6 hours, low. Do this right before the last person turns into bed for the night, so that you wake up to this wonderful breakfast. After 6 hours, the slow cooker will go to warm mode so that it won't overcook, but stay warm until you are ready to eat!
  • The easiest way to slice and serve is to remove the slow cooker pot and place a plate/platter over top. Then invert the pot so the casserole slides right out onto the plate. You can flip it over if you like so the 'pretty' side is up or just cut and serve. Garnish with the remaining scallion slices and Enjoy!

Nutrition Facts : Calories 358 kcal, ServingSize 1 serving

SLOW COOKER MEXICAN CHORIZO EGG CASSEROLE



Slow Cooker Mexican Chorizo Egg Casserole image

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

16- ounce chorizo sausage
2 cups frozen hash browns (I used shredded)
1 cup corn
1 cup black beans
12 large eggs
1 cup milk
1 package McCormick Good Morning Mexican Egg Casserole Slow Cooker Breakfast Seasoning Mix
1 1/2 cups shredded cheddar cheese (divided)
Optional toppings (sliced avocado, sliced tomatoes, cilantro, salsa, sour cream)

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

MEXICAN CHORIZO BREAKFAST CASSEROLE



Mexican Chorizo Breakfast Casserole image

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

3 poblano peppers, halved lengthwise and seeded
cooking spray
6 slices bread
1 pound fresh Mexican chorizo
1 tablespoon vegetable oil
1 medium onion, sliced
8 eggs
2 cups milk
1 tablespoon garlic powder
salt and ground black pepper to taste
1 ½ cups shredded Mexican cheese blend

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

CHORIZO EGG CASSEROLE



Chorizo Egg Casserole image

Growing up on chorizo and egg burritos, I decided it was time for a remake. In the morning when I make coffee, I pop this in the oven and an hour later, breakfast is ready! -Relina Shirley, Reno, Nevada

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 14

1 pound fresh chorizo
3 cups frozen cubed hash brown potatoes
1 medium onion, diced
3/4 cup chopped sweet red pepper
2 garlic cloves, minced
5 large eggs
1-1/2 cups half-and-half cream
1 can (4 ounces) chopped green chiles
2 teaspoons chili powder
1 cup shredded Monterey Jack or pepper jack cheese
1 cup shredded cheddar cheese
3 tablespoons minced fresh cilantro, divided
Sour cream
Hot pepper sauce

Steps:

  • In a nonstick skillet, cook and crumble chorizo over medium-high heat until cooked through, 5-7 minutes. Drain on paper towels. In same skillet, cook and stir potatoes, onion and pepper until tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove from heat; stir in chorizo. Cool 15 minutes., Whisk eggs, cream, green chiles and chili powder. Layer a greased 11x7-in. baking dish with half each of the following: chorizo mixture, cheeses, and egg mixture; sprinkle with 1 tablespoon cilantro. Top with remaining chorizo and eggs; sprinkle with remaining cheeses and 1 tablespoon cilantro. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered 35-40 minutes, or until set and bubbling. Let stand 10 minutes before serving. Sprinkle with remaining cilantro. Serve with sour cream and pepper sauce.

Nutrition Facts : Calories 461 calories, Fat 34g fat (15g saturated fat), Cholesterol 215mg cholesterol, Sodium 1017mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.

SLOW-COOKER MEXICAN BREAKFAST CASSEROLE



Slow-Cooker Mexican Breakfast Casserole image

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

1 lb bulk chorizo or sweet Italian sausage, cooked, drained
9 corn tortillas
8 eggs
1 1/2 cups milk
1 jalapeño chile, seeded, finely chopped, or 1 finely chopped chipotle chile in adobo sauce
1 red bell pepper, chopped
3/4 cup sliced green onions
2 cups shredded pepper Jack cheese (8 oz)
2 tablespoons chopped fresh cilantro
1 cup Old El Paso™ Thick 'n Chunky salsa

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

SLOW COOKER EGG CASSEROLE



Slow Cooker Egg Casserole image

Slow cooker egg casserole.

Provided by Paul Hiles

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 6h15m

Yield 12

Number Of Ingredients 10

cooking spray
2 (16 ounce) packages breakfast pork sausage
16 eggs
1 ¼ cups milk
1 tablespoon dry mustard
¾ tablespoon garlic powder
¾ tablespoon onion powder
1 pinch salt and ground black pepper to taste
1 (24 ounce) package frozen hash brown potatoes, thawed
24 ounces shredded Cheddar cheese

Steps:

  • Line a slow cooker with a slow cooker liner and spray with cooking spray.
  • 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.
  • Whisk together eggs, milk, dry mustard, garlic powder, onion powder, salt, and pepper in a bowl.
  • Spread 1/3 hash browns, 1/3 cooked sausage, and 1/3 Cheddar cheese into the bottom of the prepared slow cooker. Repeat layers in that order with remaining hash browns, sausage, and Cheddar cheese. Pour egg mixture on top.
  • Cook on Low until eggs are set, 6 to 8 hours.

Nutrition Facts : Calories 571.3 calories, Carbohydrate 13.7 g, Cholesterol 323.2 mg, Fat 42.1 g, Fiber 0.9 g, Protein 34.1 g, SaturatedFat 19.8 g, Sodium 1146.4 mg, Sugar 2.3 g

SLOW COOKER MEXICAN CHORIZO EGG CASSEROLE RECIPE



Slow Cooker Mexican Chorizo Egg Casserole Recipe image

You can't go wrong by starting your day with this loaded egg casserole that's brimming with Mexican sausage, corn, beans, and cheese.

Provided by Peetu Ollila

Categories     Slow Cooked

Time 4h10m

Number Of Ingredients 9

ounce 16- chorizo sausage
2 cups frozen hash browns (I used shredded)
1 cup corn
1 cup black beans
12 large eggs
1 cup milk
1 package McCormick Good Morning Mexican Egg Casserole Slow Cooker Breakfast Seasoning Mix
1 1/2 cups shredded cheddar cheese (divided)
Optional toppings (sliced avocado, sliced tomatoes, cilantro, salsa, sour cream)

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 : ServingSize 1.00, Sugar 0.00

MEXICAN EGG CASSEROLE



Mexican Egg Casserole image

Tomatoes and green chiles give color and zip to this extra-cheesy egg bake. It's a favorite for breakfast or brunch but it can be enjoyed for lunch or supper, too. -Mary Steiner, West Bend, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 8 servings.

Number Of Ingredients 14

1/2 cup all-purpose flour
1 teaspoon baking powder
12 large eggs, lightly beaten
4 cups shredded Monterey Jack cheese, divided
2 cups 4% cottage cheese
2 plum tomatoes, seeded and diced
1 can (4 ounces) chopped green chiles, drained
4 green onions, sliced
1/2 teaspoon hot pepper sauce
1 teaspoon dried oregano
2 tablespoons minced fresh cilantro
1/2 teaspoon salt
1/2 teaspoon pepper
Salsa, optional

Steps:

  • In a large bowl, combine the flour and baking powder. Add the eggs, 3-1/2 cups Monterey Jack cheese, cottage cheese, tomatoes, chiles, onions, hot pepper sauce, oregano, cilantro, salt and pepper. Pour into a greased 13x9-in. baking dish. Sprinkle with the remaining Monterey Jack cheese., Bake, uncovered, at 400° for 15 minutes. Reduce heat to 350°; bake 30 minutes longer or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Serve with salsa if desired.

Nutrition Facts : Calories 421 calories, Fat 27g fat (15g saturated fat), Cholesterol 382mg cholesterol, Sodium 856mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 31g protein.

MEXICAN CHORIZO AND POTATO CASSEROLE



Mexican Chorizo and Potato Casserole image

Created for my son, who is diabetic and gluten free. Easy to prepare, easy on the budget!

Provided by Cindy Martin

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 8

Number Of Ingredients 19

1 tablespoon olive oil
½ pound lean ground beef
½ pound Mexican chorizo, casing removed and meat crumbled
½ cup chopped onion
1 tablespoon chili powder
1 ½ teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon ground coriander
½ teaspoon ground black pepper
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes
1 cup frozen corn
½ (8 ounce) package cream cheese
1 tablespoon butter
1 (2 pound) package hash brown potatoes
1 cup shredded Cheddar cheese
shredded lettuce
1 cup guacamole

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a large skillet over medium-high heat. Cook and stir ground beef, chorizo, and onion until meat is browned and crumbly, 5 to 7 minutes. Season with chili powder, cumin, paprika, salt, coriander, and black pepper. Add black beans, tomatoes, and corn; cook and stir until heated through, about 5 minutes. Transfer mixture to a 2-quart baking dish.
  • Combine cream cheese and butter in a microwave-safe bowl; heat on high until melted, about 1 minute. Stir cream cheese mixture until smooth; spread over meat mixture. Layer hash browns over cream cheese mixture and top with Cheddar cheese.
  • Bake in the preheated oven until cheese is melted and potatoes are lightly brown, 30 to 40 minutes. Serve with shredded lettuce and guacamole.

Nutrition Facts : Calories 526.7 calories, Carbohydrate 40.2 g, Cholesterol 77.5 mg, Fat 37.7 g, Fiber 8.2 g, Protein 24.2 g, SaturatedFat 15.9 g, Sodium 1124.8 mg, Sugar 2.7 g

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