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

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.
Here are some more delicious egg recipes to try!
- Skillet Eggs in Spicy Tomato Pepper Sauce
- Sunny Quinoa with Fried Egg and Veggie Medley
- One Pan Italian Sausage and Eggs
- Portabella Egg Nests with Manchego Cheese

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.
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
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!