Slow Cooker Mexican Chorizo Egg Casserole
Author: Alyssa
Prep time: 10 mins
Cook time: 4 hours
Total time: 4 hours 10 mins
  • 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
  • 1½ cups shredded cheddar cheese, divided
  • Optional toppings, sliced avocado, sliced tomatoes, cilantro, salsa, sour cream
  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 ½ cheese.
  4. Cook 2½ hours on high or 4 to 4½ hours on low or until eggs are set. Top with additional toppings and enjoy!
Recipe by The Recipe Critic at