How To Make Slow Cooker Mexican Chorizo Egg Casserole
You can’t go wrong by starting your day with this loaded egg casserole that’s brimming with Mexican sausage, corn, beans, and cheese.
Serves:
Ingredients
- 16ozchorizo sausage
- 2cupsfrozen hash browns
- 1cupcorn
- 1cupblack beans
- 12large eggs
- 1cupmilk
- 1pkgMcCormick Good Morning Mexican Egg Casserole Slow Cooker Breakfast Seasoning Mix
- 1½cupscheddar cheese,shredded and divided
- sliced avocado, sliced tomatoes, cilantro, salsa, sour cream,optional toppings
Instructions
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In a medium-sized skillet over medium-high heat, add the chorizo sausage and cook until no longer pink in the center.
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Spray a 4-quart slow cooker with cooking spray and add chorizo, hash browns, corn and black beans and mix.
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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 half the cheese.
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Cook 2½ hours on High or 4 to 4½ hours on Low or until eggs are set. Top with additional toppings and enjoy!
Nutrition
- Calories: 916.85kcal
- Fat: 58.27g
- Saturated Fat: 22.35g
- Trans Fat: 0.43g
- Monounsaturated Fat: 23.59g
- Polyunsaturated Fat: 7.85g
- Carbohydrates: 47.94g
- Fiber: 7.24g
- Sugar: 5.50g
- Protein: 49.40g
- Cholesterol: 476.25mg
- Sodium: 1488.93mg
- Calcium: 385.59mg
- Potassium: 1366.93mg
- Iron: 5.31mg
- Vitamin A: 268.64µg
- Vitamin C: 8.49mg
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