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