Slow Cooker Mexican Chorizo Egg Casserole

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!

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Ingredients

•  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

Instructions

1.  In a medium-sized skillet over medium-high heat, add the chorizo sausage and cook until no longer pink in the center.
2.  Spray a 4-quart slow cooker with cooking spray and add chorizo, hash browns, corn and black beans and mix.
3.  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.
4.  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!

Original Recipe Article from therecipecritic.com

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