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slow cooker chorizo breakfast casserole

Servings: 8 -10 servings
Author: Taylor Ellingson

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 teaspoon salt
  • salsa for topping
  • chopped cilantro for topping
  • diced green onion for topping

Instructions

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