Name: Crock-Pot Breakfast Casserole
Prep time: 15 min
Total time: 15 min
Yield: 8 - 10 serving(s)
Ingredients: 1 30-oz. package of frozen, shredded hash browns; 1 1/2 lb. chorizo sausage (fresh mexican sausage); 12 eggs; 1 c. half and half; 1/2 c. sour cream; 1 1/2 tsp. kosher salt; 1 tsp. black pepper; 1/2 c. chopped red onion; 1 red bell pepper, chopped; 1 jalapeño pepper, chopped; 2 c. shredded Mexican four cheese blend; Butter or nonstick spray; Salsa or pico de gallo; Sliced avocado

Ingredients

(Servings: 8 - 10 serving(s))

1 30-oz. package of frozen, shredded hash browns

1 1/2 lb. chorizo sausage (fresh mexican sausage)

12 eggs

1 c. half and half

1/2 c. sour cream

1 1/2 tsp. kosher salt

1 tsp. black pepper

1/2 c. chopped red onion

1 red bell pepper, chopped

1 jalapeño pepper, chopped

2 c. shredded Mexican four cheese blend

Butter or nonstick spray

Salsa or pico de gallo

Sliced avocado

Crock-Pot Breakfast Casserole

Ingredients

Steps

Nutrition Facts

Notes

Comments

Crock-Pot Breakfast Casserole

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Notes

Comments

Nutrition Facts