When the morning rush hits, and you’re scrambling for a delicious yet effortless breakfast, this Slow Cooker Mexican Chorizo Egg Casserole is your answer. Packed with flavors, this casserole is not just a meal; it’s a fiesta in a dish! Imagine waking up to the scent of chorizo and spices, a warm casserole ready to fuel your day. With minimal prep and a slow cooker doing all the work, you’ll have a hearty breakfast that the whole family will love.

What You’ll Love About This Recipe

This Slow Cooker Mexican Chorizo Egg Casserole stands out for several reasons:

Effortless Preparation: Simply combine the ingredients and let the slow cooker do the magic.
Flavor Explosion: The combination of chorizo, cheese, and spices creates a savory delight.
Versatile Ingredients: You can easily customize it with your favorite toppings.
Perfect for Meal Prep: Great for brunch gatherings or make-ahead breakfasts during the week.

What to Buy

To make your Slow Cooker Mexican Chorizo Egg Casserole, you’ll need the following ingredients:

1 (16-ounce) package chorizo sausage: Look for halal chorizo for a perfect flavor base.
2 cups shredded frozen hash browns: No thawing needed, making it super convenient.
1 cup corn: Canned or frozen works well.
1 cup black beans: Rinsed and drained for added protein and fiber.
12 large eggs: The star of the show, binding everything together.
1 cup milk: Whole milk gives a creamier texture, but feel free to use any type.
1 (1-ounce) packet McCormick Mexican egg casserole slow cooker breakfast seasoning mix: Essential for a burst of flavor.
1 cup shredded cheddar cheese, divided: For that gooey, cheesy goodness.
Sliced avocado: For a fresh, creamy topping.
Diced tomatoes: Adds freshness and color.
Chopped cilantro: Brightens up the dish.
Salsa: A must for that extra kick.
Sour cream: For a tangy finish.

Hardware & Gadgets

You’ll need a few essential gadgets to make this dish:

Slow Cooker: The main tool for this recipe; a 6-quart size works best.
Cutting Board: For chopping your toppings.
Sharp Knife: Essential for dicing tomatoes and slicing avocado.
Mixing Bowl: For whisking the eggs and milk.
Spatula: To mix ingredients and serve.

Cooking Slow Cooker Mexican Chorizo Egg Casserole: The Process

Ready to dive into the cooking? Follow these simple steps:

Step 1: Prepare the Chorizo

Begin by browning the chorizo sausage in a skillet over medium heat. Use a spatula to crumble the sausage as it cooks. This should take about 5-7 minutes. Once browned, drain any excess fat and set aside.

Step 2: Combine Ingredients

In a large mixing bowl, whisk together the eggs and milk. Stir in the seasoning packet, mixing well. Add the cooked chorizo, hash browns, corn, and black beans to the bowl. Gently fold in half of the shredded cheddar cheese.

Step 3: Load the Slow Cooker

Spray the inside of the slow cooker with cooking spray to prevent sticking. Pour the egg mixture into the slow cooker, spreading it evenly. Top with the remaining cheddar cheese.

Step 4: Set It and Forget It

Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours. The casserole is done when the eggs are set and the edges are slightly golden.

Step 5: Serve with Toppings

Once cooked, carefully remove the lid and let it sit for a few minutes. Slice the casserole into squares and serve warm, topped with sliced avocado, diced tomatoes, chopped cilantro, salsa, and sour cream.

Warm & Cool Weather Spins

This Slow Cooker Mexican Chorizo Egg Casserole is fantastic year-round, but you can easily adjust it for different seasons:

Warm Weather: Serve with fresh salsa and a side of fruit for a light, refreshing breakfast.
Cool Weather: Pair with warm tortillas or a side of homemade Taco Skillet Dinner for a hearty meal.

Things That Go Wrong

Even the best cooks encounter a hiccup now and then. Here are some common pitfalls:

Eggs Not Setting: Ensure the slow cooker is covered and the cooking time is followed. Check if your slow cooker is functioning properly.
Too Watery: Make sure to drain the black beans and adjust the milk quantity based on your preferences.
Burnt Edges: If cooking on high, keep an eye on the casserole during the last hour to prevent burning.

Prep Ahead & Store

The Slow Cooker Mexican Chorizo Egg Casserole is perfect for meal prep:

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave individual servings until heated through. You can also freeze portions for future breakfasts; just thaw in the refrigerator before reheating.

Ready to Cook?

Gather your ingredients and set your slow cooker to unleash a culinary delight with this Slow Cooker Mexican Chorizo Egg Casserole. Whether it’s a busy weekday morning or a leisurely weekend brunch, this dish is bound to impress. Enjoy the burst of flavors and the comforting warmth of this delightful casserole.