Crock-Pot Breakfast Casserole

This breakfast casserole cooks in a Crock-Pot overnight! A mix of hash brown potatoes, chorizo sausage, eggs and cheese bake up moist in the slow cooker.

By Erin Merhar Published: Nov 14, 2022

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Yields:

8 - 10 serving(s)

Prep Time:

15 mins

Total Time:

8 hr 30 mins

Caitlin BenselYields: 8 - 10 serving(s)Prep Time: 15 minsTotal Time: 8 hrs 30 minsSavePrintImagine waking up to the smell of warm potatoes and chorizo, mingling with fluffy eggs and cheese on a holiday morning. Start your day by relaxing over breakfast, rather than cooking it, with this easy Crock-Pot breakfast casserole! Fans of a good ol' breakfast casserole will love this simple alternative, which doesn't require the oven. Mix it together the day before, then cook it low and slow overnight in the slow cooker. Just put on the coffee—breakfast is already made!

This slow cooker breakfast combines fresh, Mexican-style chorizo sausage with bell pepper, onion, and jalapeño peppers. Mixed with plenty of egg, shredded hash brown potatoes, and cheese, it's the perfect morning meal. A few slices of avocado and a scoop of restaurant-style salsa or pico de gallo add creaminess and bright flavors to the final dish.

Yes, the best part about this Crock-Pot recipe is that it can cook overnight. The casserole cooks for 8 to 9 hours on low heat in your slow slower. If start cooking it right before bed, you'll wake up to a perfectly moist casserole. Additionally, the base of the casserole can be mixed up to 12 hours before cooking. Cover and refrigerate the mixture for up to 12 hours. Just before bed, transfer it to the slow cooker to cook while you sleep!

Ingredients

Directions

Step 1

Let the hash browns sit at room temperature for 30 minutes to partially thaw.

Step 2

Heat a large skillet over medium heat. Add the sausage and break up into small pieces with a wooden spoon. Cook the meat until no pink pieces remain, 6 to 8 minutes. Transfer to a paper towel lined plate to drain and cool slightly.

Step 3

In a large bowl, whisk to combine the eggs, half and half, sour cream, salt and pepper. Fold in the red onion, red bell pepper, jalapeño, shredded cheese and cooked chorizo. With your hands, or by tapping the bag on the counter, break apart any clumps remaining in the hash brown bag. Fold into the egg mixture until fully combined. (This mixture can be covered and refrigerated for up to 12 hours before cooking.)

Step 4

Spray the insert of a 6-quart slow cooker with nonstick spray. Transfer the egg mixture to the insert and spread into an even layer. Cover and cook for 8 to 9 hours on low heat. Hold on warm for up to 1 hour.

Step 5

Serve scoops topped with salsa or pico del gallo and sliced avocado, if you like.