slow cooker chorizo breakfast casserole

In my perfect world, I would have a crock pot of this breakfast casserole hot and ready for me every single morning.  Also in this so-called perfect world, I would wake up at 6:30 every morning without an alarm, be greeted by a cup of coffee from the cutest guy I know (Marc), and leisurely make my way downstairs still in my pajamas to my piping hot breakfast casserole.  Doesn’t that just sound delightful?!

Back to reality, now.  If I can’t have an alarm-free and coffee-in-bed morning every day, at the very least I can have this breakfast casserole whenever I want.  This isn’t one of those breakfast casseroles full of bread and heavy cream that I make for company so I don’t have a weeks worth of leftovers.  No siree.  This is full of diced potatoes, onions, bell peppers, chorizo, eggs, and cheese.  Not too shabby, right?

Even better, I used a combination GO Veggie! Lactose Free Cheddar Shreds and GO Veggie! Lactose Free Monterey Jack & Cheddar Shreds, and since cholesterol free,  I can feel even better about eating this every day.  Just don’t forget the cheese because you guys, a whole package goes in this baby.

Instead of using hash browns, like many breakfast casseroles do, I decided to use some frozen diced potatoes instead.  Either would work in this situation, but I liked the chunks of potatoes opposed to the shredded hash browns.

One last thing – right after I finished taking photos of this I went back into the kitchen only to realize I forgot to put the salsa on top for the pictures.  Doh!  I was just too hungry to re-shoot it with the salsa but I’m telling you – don’t leave off the salsa!  It was a great addition on top.

slow cooker chorizo breakfast casserole

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Yields 8-10 servings

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Ingredients

• 1.5 lb chorizo
• 4 cups frozen diced potatoes
• 1 white onion, diced
• 1 red bell pepper, diced
• 1 package GO Veggie! Lactose Free Cheddar Cheese or Cheddar & Monterey Jack Cheese
• 12 eggs
• 1 cup soy milk (unsweetened plain)
• 1 tsp salt
• salsa, for topping
• chopped cilantro, for topping
• diced green onion, for topping

Instructions

1. In a large skillet, cook chorizo over medium-high heat until cooked through.
2. In large slow cooker, add potatoes, onion, bell pepper, and cooked chorizo.
3. In large bowl whisk together eggs, milk, and salt. Stir in cheese.
4. Pour egg mixture into slow cooker.
5. Cook on low for 8 hours or high for 4 hours.
6. Cut into squares and top with cilantro, green onion, and salsa.
7. Enjoy!

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https://www.greensnchocolate.com/slow-cooker-chorizo-breakfast-casserole/