Categories: Breakfast
Ingredients
- 1 lb. fresh chorizo or bulk spicy pork sausage
- 1 medium onion, chopped
- 1 medium sweet red pepper, chopped
- 2 jalapeno peppers, seeded and chopped
- 30 oz. package frozen shredded hash brown potatoes, thawed
- 1 1/2 cups shredded Mexican cheese blend
- 12 large eggs
- 1 cup milk
- 1/2 tsp pepper
Directions
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In a large skillet, cook chorizo, onion, red pepper and jalapenos over medium heat 7-8 minutes or until cooked through and vegetables are tender, breaking chorizo into crumbles; drain. Cool slightly.
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In a greased slow cooker, layer a third of the potatoes, chorizo mixture and cheese. Repeat layers twice. In a large bowl, whisk eggs, milk and pepper until blended; pour over top.
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Cook, covered, on LOW 4-4 1/2 hours or until eggs are set. Uncover and let stand 10 minutes before serving.