Talking Meals ~ Page 2 of 106 ~ A Food Blog with easy, balanced, delicious, and fun family recipes

This post is sponsored by Pete & Gerry’s Eggs. All opinions are my own.

Slow Cooker Egg Casserole in slow cooker. It has Chorizo, Potatoes and both cheddar and manchego cheeses. IT COOKS WHILE YOU SLEEP! #eggs #eggcasseroles #eggrecipes #breakfastideas #holidayrecipes

…As visions of a Slow Cooker Egg Casserole with Chorizo and Potatoes danced in their heads. Yes, friends, welcome to the recipe that dreams are made of. This is the breakfast that will cook while you sleep! You happily wake up to the amazing aromas of chorizo sausage, cheese, potatoes, and eggs. This is my Slow Cooker Egg Casserole.

This crockpot of love, is inspired by my Mom’s breakfast casseroles and the love my husband and I have for Chorizo (See my recent Chorizo Patatas Bravas recipe!). It has salty and slightly spicy chorizo, hearty and savory hash browns, and creamy, nutty cheddar and manchego cheeses. All of this goodness sets up in a fluffy egg mixture for the perfect crowd-pleasing, help-yourself breakfast.

The Best Part? IT COOKS WHILE YOU SLEEP!!!

I thought my love for my slow cooker was strong before. But now that I know it can cook eggs while I sleep!? Well, let’s just say I feel sorry for the person that tries to come between me and my slow cooker! I mean, what could be better when your house is full of family and friends for the holidays, than to wake up to the smell of a cooked breakfast casserole? This Slow Cooker Chorizo & Potato Egg Casserole is the stuff that dreams are made of – literally!

Food Advertising by

Piece of Slow Cooker Egg Casserole on a plate with Pete & Gerry's Eggs in background. It has Chorizo, Potatoes and both cheddar and manchego cheeses. IT COOKS WHILE YOU SLEEP! #eggs #eggcasseroles #eggrecipes #breakfastideas #holidayrecipes

The Next Best Part? Delicious High Quality Eggs!

If you’re gonna make a recipe that’s almost entirely eggs, then you have to use high quality eggs. I love Pete & Gerry’s Organic Eggs. They are always free from pesticides, added hormones, antibiotics, and GMOs. And all Pete and Gerry’s Organic Eggs come from small family farms that are dedicated to humane animal treatment, safety, and environmental sustainability. I can find them right at my local grocery store chains, too! I don’t have to go searching high and low to find them.

Slow Cooker Egg Casserole on a plate with Pete & Gerry's Eggs Slow Cooker Egg Casserole with Chorizo, Potatoes and both cheddar and manchego cheeses. IT COOKS WHILE YOU SLEEP! #eggs #eggcasseroles #eggrecipes #breakfastideas #holidayrecipes

Here are some more delicious egg recipes to try!

Piece of Slow Cooker Egg Casserole on a plate with scallions. It has Chorizo, Potatoes and both cheddar and manchego cheeses. IT COOKS WHILE YOU SLEEP! #eggs #eggcasseroles #eggrecipes #breakfastideas #holidayrecipes

EQUIPMENT NEEDED

I made this recipe in a slow cooker. However, you could also make it in an oven-safe casserole dish in the oven.

PREP-AHEAD TO MAKE YOUR SLOW COOKER EGG CASSEROLE

We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)

For this recipe, you can prep the Chorizo, Scallions, and Cheese in advance.

Chorizo comes in a few different variations. You will find fully cooked sausage, raw sausage, and dry-cured. For this recipe, you will not want dry-cured. You can get either the fully cooked or raw sausage, both of which will likely have a casing that you will want to remove. I used a fully cooked chorizo. If you get the raw chorizo, you will want to cook it in a skillet before adding it to the slow cooker.

Prep the chorizo by removing the outer casing. Then rough chop the chorizo up into small pieces, somewhere between the size of a pea and a grape. This size will evenly distribute throughout the entire casserole. Store sealed in the fridge until ready to cook.

Peeling casing from Chorizo for Slow Cooker Egg Casserole with Chorizo, Potatoes and both cheddar and manchego cheeses. IT COOKS WHILE YOU SLEEP! #eggs #eggcasseroles #eggrecipes #breakfastideas #holidayrecipes

Slice the scallions. Shred the cheeses.

COOK YOUR SLOW COOKER EGG CASSEROLE

Let’s get cooking! Again, for this recipe and any recipe where eggs are the hero, I use high quality eggs. I love Pete and Gerry’s for this one. Crack 12 eggs into a large bowl. Add most of the scallions, saving some of the greens for garnish. Add salt and pepper, then add 1 cup of milk and beat until mixed.

To the slow cooker pot, add the frozen hash browns, salt, pepper, and the chorizo. Mix together.

Add the shredded cheeses and mix together. Then pour over the egg mixture and lightly stir, just so the eggs seep into all the potatoes.

Set the Slow Cooker to 6 hours, low. Do this right before the last person turns into bed for the night, so that you wake up to this wonderful breakfast. After 6 hours, the slow cooker will go to warm mode so that it won’t overcook, but stay warm until you are ready to eat!

The easiest way to slice and serve is to remove the slow cooker pot and place a plate/platter over top. Then invert the pot so the casserole slides right out onto the plate. You can flip it over if you like so the ‘pretty’ side is up or just cut and serve.

Garnish with the remaining scallion slices. ENJOY! 😍 Carrie

Slow Cooker Chorizo and Potato Egg Casserole

This Slow Cooker Egg Casserole with Chorizo Sausage and Potatoes is so incredibly satisfying and delicious with so many layers of flavor. The best part is that it COOKS WHILE YOU SLEEP! So you wake up to the beautiful aromas of salty and slightly spicy chorizo sausage, hearty and savory hash browns, and creamy, nutty cheddar and manchego cheeses. All of this goodness sets up in a fluffy egg mixture for the perfect crowd-pleasing, help-yourself breakfast. #eggs #breakfast #brunch #eggcasseroles #eggrecipes #breakfastideas #holidayrecipes

Course Breakfast

Cuisine American, Spanish

Keyword chorizo, egg casserole, eggs, hash browns, slow cooker

Prep Time 10 minutes

Cook Time 6 hours

Servings 10 servings

Author Carrie Tyler

Ingredients

16 oz Hash Browns
12 Eggs
3/4 cup Milk
3 links Chorizo
1 cup Cheddar Cheese, shredded
6 oz Manchego Cheese, shredded
3 Scallions
2 tsp Salt
2 tsp Ground Black Pepper

Instructions

Prep Ahead

Prep the chorizo by removing the outer casing.
Then rough chop the chorizo up into small pieces, somewhere between the size of a pea and a grape. Store sealed in the fridge until ready to cook.
Slice the scallions. Shred the cheeses.

Cook your Egg Casserole

Crack 12 eggs into a large bowl. Add most of the scallions, saving some of the greens for garnish. Add salt and pepper, then add 1 cup of milk and beat until mixed.
To the slow cooker pot, add the frozen hash browns, salt, pepper, and the chorizo. Mix together.
Add the shredded cheeses and mix together. Then pour over the egg mixture and lightly stir, just so the eggs seep into all the potatoes.
Set the Slow Cooker to 6 hours, low. Do this right before the last person turns into bed for the night, so that you wake up to this wonderful breakfast. After 6 hours, the slow cooker will go to warm mode so that it won't overcook, but stay warm until you are ready to eat!
The easiest way to slice and serve is to remove the slow cooker pot and place a plate/platter over top. Then invert the pot so the casserole slides right out onto the plate. You can flip it over if you like so the 'pretty' side is up or just cut and serve. Garnish with the remaining scallion slices and Enjoy!

Jump to Recipe

This Chicken Stroganoff Recipe with Spinach over pasta has a thick, creamy, savory, and earthy mushroom sauce with a touch of tangy brightness from the sour cream. Then you have meaty and hearty chicken strips and spinach. #stroganoff #chickendinners #chickenrecipes #familydinners #dinnerideas

Get ready. Get set. Start drooling! This Chicken Stroganoff Recipe with Spinach over pasta takes a delicious classic and adds a healthy twist. BUT, I promise, it doesn’t lose an ounce of flavor! You still get that thick, creamy, savory, and earthy mushroom sauce with a touch of tangy brightness from the sour cream. Then you have meaty and hearty chicken strips that are seared for maximum flavor. Spinach is added for more texture, color, and healthy brightness.

Then, if all of this wasn’t enough!? I used the most amazing Banza Cavatappi Pasta, made from chickpeas. The hollow cavatappi curl hugs and holds the sauce in all the right places so each bite is saucy perfection!

Food Advertising by

Health-ifying a Classic

My Mom would make Beef Stroganoff for special occasions growing up. I adore it! Even as an adult, when I would go home to Chicago to visit, she would always have Beef Stroganoff for me. Mom’s always remember what we love :). But…I really wanted to make a healthier version of this classic beef dish so I could enjoy it more often with ingredients that I always have on hand. Here are the 4 changes I made to the recipe:

Replaced beef with lean chicken breast
Thickened the sauce first with a cornstarch slurry so that I could cut down on the sour cream added
Added spinach for color, texture, vitamins, and nutrients
Replaced regular egg noodles with a healthier and gluten free pasta option made from chickpeas!

Let talk about that last one. I wanted to find a gluten free pasta that could stand up to this delectable sauce and not turn to mush. Enter BANZA! Banza has a variety of pasta shapes and sizes all made with Chickpeas! That means they have more fiber, more protein, and less carbs than a regular pasta made from flour.

Here are some other easy recipes that you can use Banza pasta in!

Chicken Stroganoff in a skillet with mushrooms and spinach. It has a thick, creamy, savory mushroom sauce with a touch of tangy sour cream. #chickendinners #chickenrecipes #familydinners #dinnerideas

Quick note! This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them. This commission is what helps me keep this blog afloat :). But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used.

EQUIPMENT NEEDED

No hightech gadgets for this one, just your best and largest non-stick skillet/frying pan! I use my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning. It comes with a glass lid, which is perfect for watching your dinner cook!

Oh, I also like to cut my raw chicken with kitchen shears, but you can also just cut with a knife. And mincing garlic is made super easy with a Garlic Press.

PREP-AHEAD TO MAKE YOUR CHICKEN STROGANOFF RECIPE COOKING KIT

For this recipe, you could make the entire dish in advance and reheat. If you do this, I suggest keeping the pasta separate from the sauce through the reheating process as they will have different times and you don’t want to overcook the pasta.

But, if you’re just looking to get ahead on the ingredient prep, then start by prepping the chicken. Cut the chicken breast into strips. I like to do this with kitchen shears, but you can also just cut with a knife. Store sealed in fridge until ready to cook.

Slice the mushrooms. Mince the garlic. Store separately in fridge until ready to cook.

COOK YOUR CHICKEN STROGANOFF RECIPE

Start by cook the pasta. Be sure you don’t do this too early that it gets cold, but if you start to boil the water at the same time you start cooking the chicken, you will be good! Bring the water to a boil and then add the pasta. Stir the pasta so it doesn’t stick together. Bring back to a boil and cook for 5 minutes. There will be foam created from the chickpeas, but that’s normal. Strain the pasta and rinse with hot water, then add back to the pot and cover until ready to serve.

Note: Of course you can use any pasta you want! My Mom always made Stroganoff with Wide Egg Noodles.

Preheat a large skillet on high. Season the chicken strips with salt and pepper and add them to the skillet with a drizzle of olive oil. Separate the strips into a single layer to sear on one side, about 4-5 minutes. Then flip the strips over to sear on the other side, another 5 minutes or until all of the chicken is cooked and there is no more pink.

Add water to the chicken and scrape up the brown bits from the bottom. Remove the chicken from the pan along with any juices.

To the same pan, add another drizzle of olive oil and then add the sliced mushrooms. Separate them into a single layer and season with salt and pepper. Let them sear on one side, about 5 minutes. Flip the mushrooms over to cook on the other side, about 4 minutes.

While the mushrooms are cooking, making the cornstarch slurry by mixing the cornstarch into the cold milk.

Cornstarch being added to milk for Chicken Stroganoff with mushrooms, and spinach. It has a thick, creamy, savory mushroom sauce with a touch of tangy sour cream. #chickendinners #chickenrecipes #familydinners #dinnerideas

Then add the chicken broth and vegetable broth, scraping up any bits on the bottom. Stir in the minced garlic and bring up to a light simmer.

Add the slurry to the skillet and whisk to combine. Continue to stir as the sauce starts to thicken and the whisk leaves a trail in the pan.

Add back the chicken, cover and cook for 5 minutes.

Stir in the sour cream and then add the spinach. Stir and let the spinach start to wilt. (NOTE: if you want the spinach more cooked down, add it earlier, when you add the chicken)

At this point, you can mix in the pasta or serve the Stroganoff over the pasta. ENJOY! 😍 Carrie

Chicken Stroganoff on a plate with Cavatappi pasta, mushrooms, and spinach. It has a thick, creamy, savory mushroom sauce with a touch of tangy sour cream. #chickendinners #chickenrecipes #familydinners #dinnerideas

5 from 1 vote

Chicken Stroganoff Recipe with Spinach & Pasta

This Chicken Stroganoff Recipe with Spinach over pasta takes a delicious classic and adds a healthy twist. BUT, I promise, it doesn't lose an ounce of flavor! You still get that thick, creamy, savory, and earthy mushroom sauce with a touch of tangy brightness from the sour cream. Then you have meaty and hearty chicken strips that are seared for maximum flavor. Spinach is added for more texture, color, and healthy brightness. #stroganoff #chickendinners #chickenrecipes #chicken #healthydinners #familydinners #dinnerideas

Course Main Course

Keyword chicken, pasta, spinach

Prep Time 15 minutes

Cook Time 30 minutes

Servings 4 servings

Author Carrie Tyler

Ingredients

16 oz chicken
1/2 cup water
8 oz pasta
10 oz Mushroom
1 tsp Salt
1 tsp Ground Black Pepper
1 tbsp Extra Virgin Olive oil
1 clove garlic
1/2 cup milk
2 tbsp cornstarch
1 cup chicken broth
1 cup vegetable broth
3/4 cup sour cream
1 cup baby spinach

Instructions

Prep-Ahead Instructions

Cut the chicken breast into strips. Store sealed in fridge until ready to cook.
Slice the mushrooms. Mince the garlic. Store separately in fridge until ready to cook.

Cook

Cook the pasta by adding 5-6 cups of water to a pot with a pinch of salt. Bring the water to a boil and then add the pasta. Stir the pasta so it doesn't stick together. Bring back to a boil and cook for 5 minutes. There will be foam created from the chickpeas, but that's normal. Strain the pasta and rinse, then add back to the pot until ready to serve.
Preheat a large skillet on high. Season the chicken strips with salt and pepper.
To the hot skillet, add a drizzle of olive oil and then the chicken strips. Separate the strips into a single layer to sear on one side, about 4-5 minutes. Then flip the strips over to sear on the other side, another 5 minutes or until all of the chicken is cooked and there is no more pink.
Add a 1/2 cup of water to the chicken and scrape up the brown bits from the bottom. Remove the chicken from the pan along with any juices.
To the same pan, add another drizzle of olive oil and then add the sliced mushrooms. Separate them into a single layer and season with salt and pepper. Let them sear on one side, about 5 minutes. Flip the mushrooms over to cook on the other side, about 4 minutes.
While the mushrooms are cooking, making the cornstarch slurry by mixing the cornstarch into the cold milk.
Then add the chicken broth and vegetable broth, scraping up any bits on the bottom. Stir in the minced garlic and bring up to a light simmer.
Add the slurry to the skillet and whisk to combine. Continue to stir as the sauce starts to thicken and the whisk leaves a trail in the pan.
Add back the chicken, cover and cook for 5 minutes.
Stir in the sour cream and then add the spinach. Stir and let the spinach start to wilt. (NOTE: if you want the spinach more cooked down, add it earlier, when you add the chicken)
At this point, you can mix in the pasta or serve the Stroganoff over the pasta. Enjoy!

Recipe Notes

While I used Banza Gluten Free Pasta, you can certainly use any pasta or noodle you prefer! My Mom always made Stroganoff with Wide Egg Noodles.
I used both chicken broth and vegetable broth in this recipe. Chicken for the flavor and vegetable broth because it has a darker color and helps to give this Chicken Stroganoff that familiar brown colored sauce. You can certainly use 2 cups of Chicken Broth.
For the spinach, I like it bright green and barely wilted for lots of texture. However, if you want it cooked down more, then add it earlier when you add the chicken.