Slow Cooker Chorizo Breakfast Casserole
Servings: 8 - 10
Ingredients
- 1.5 lb chorizo
- 4 cups frozen diced potatoes
- 1 white onion, diced
- 1 red bell pepper, diced
- 1 package GO Veggie! Lactose Free Cheddar Cheese or Cheddar & Monterey Jack Cheese
- 12 eggs
- 1 cup soy milk (unsweetened plain)
- 1 tsp salt
- salsa, for topping
- chopped cilantro, for topping
- diced green onion, for topping
Instructions
- In a large skillet, cook chorizo over medium-high heat until cooked through.
- In large slow cooker, add potatoes, onion, bell pepper, and cooked chorizo.
- In large bowl whisk together eggs, milk, and salt. Stir in cheese.
- Pour egg mixture into slow cooker.
- Cook on low for 8 hours or high for 4 hours.
- Cut into squares and top with cilantro, green onion, and salsa & enjoy!Recipe by: Taylor Ellingson, greens & chocolate