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
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.
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!