Ingredients - 16 oz Hash Browns - 12 Eggs - 3/4 cup Milk - 3 links Chorizo - 6 ounces Cheddar Cheese, shredded - 6 oz Manchego Cheese, shredded - 3 Scallions - 2 tsp Salt - 2 tsp Ground Black Pepper
1
Prep the chorizo by removing the outer casing. Then rough chop the chorizo.
2
Crack 12 eggs into a large bowl. Beat with the scallions, salt, pepper, and 1 cup of milk.
3
To the slow cooker pot, add the frozen hash browns, chorizo, and shredded cheeses. Mix, then pour over the egg mixture and lightly stir, just so the eggs seep into all the potatoes.
4
After cooking for 6 hours, you can turn the egg casserole out upside down. Slice and serve.