This easy Pioneer Woman Crockpot Breakfast Casserole is the perfect hot and creamy breakfast for busy mornings. With a delicious mix of chorizo, cheese, and hash browns, it’s quick to prep and can be made ahead. You can customize it with your favorite veggies or spices for a tasty, satisfying start to your day!
Ingredients Needed
- 1 30-oz. package of frozen, shredded hash browns
- 1 1/2 lb. chorizo sausage (fresh Mexican sausage)
- 12 large eggs
- 1 cup half and half
- 1/2 cup sour cream
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 1/2 cup chopped red onion
- 1 red bell pepper, chopped
- 1 jalapeño pepper, chopped
- 2 cups shredded Mexican four-cheese blend
- Butter or nonstick spray (for greasing)
- Salsa or pico de gallo (for serving)
- Sliced avocado (for serving)
How To Make Crockpot Breakfast Casserole
- Thaw the Hash Browns: Let the frozen hash browns sit at room temperature for 30 minutes to partially thaw.
- Cook the Chorizo: Heat a large skillet over medium heat. Add the chorizo sausage and break it into small pieces with a wooden spoon. Cook for 6-8 minutes until no pink remains. Transfer to a paper towel-lined plate to drain and cool slightly.
- Prepare the Egg Mixture: In a large bowl, whisk together the eggs, half and half, sour cream, kosher salt, and black pepper. Stir in the chopped red onion, bell pepper, jalapeño, shredded cheese, and cooked chorizo. Break apart any remaining clumps in the hash browns and fold them into the egg mixture until fully combined. (This mixture can be covered and refrigerated for up to 12 hours before cooking.)
- Prepare the Slow Cooker: Spray the insert of a 6-quart slow cooker with nonstick spray. Pour the egg mixture into the insert and spread it out evenly.
- Cook: Cover and cook on low for 8 to 9 hours. Keep on warm for up to 1 hour.
- Serve: Serve scoops of casserole topped with salsa or pico de gallo and sliced avocado for a finishing touch.
Recipe Tips
- Thaw Hash Browns Before Cooking: Let the frozen hash browns sit at room temperature for 30 minutes to ensure they cook evenly and don’t turn soggy.
- Cook Chorizo Fully: Make sure the chorizo is cooked through and no pink remains. This helps the sausage blend well with the other ingredients.
- Use Fresh Veggies: Fresh red onion, bell peppers, and jalapeños will give the casserole a better texture and flavor than canned options.
- Don’t Overfill the Slow Cooker: Stick to the 6-quart slow cooker size to avoid overflowing or uneven cooking. If you have more ingredients, use a larger slow cooker.
- Let It Cool Before Serving: Let the casserole cool slightly before serving to help it set and hold together better when scooping.
How To Store Leftovers
- Refrigerate: Store leftovers crockpot breakfast casserole in an airtight container in the fridge for 3-4 days.
- Freeze: Place leftovers crockpot breakfast casserole in a freezer-safe container or wrap it well. It freezes for up to 3 months. Thaw in the fridge overnight before reheating in the microwave or oven.
- Reheating: Reheat leftovers crockpot breakfast casserole in the microwave for 1-2 minutes or in the oven at 350°F for 10 minutes, until heated through. Cover with foil in the oven to prevent it from drying out.
Nutrition Facts
- Calories: 452 kcal
- Total Fat: 31 g
- Saturated Fat: 13 g
- Cholesterol: 271 mg
- Sodium: 794 mg
- Potassium: 491 mg
- Total Carbohydrate: 17 g
- Dietary Fiber: 1 g
- Sugars: 1 g
- Protein: 26 g
More Pioneer Woman Recipes:
Pioneer Woman Crockpot Breakfast Casserole
Description
This easy Pioneer Woman Crockpot Breakfast Casserole is the perfect hot and creamy breakfast for busy mornings. With a delicious mix of chorizo, cheese, and hash browns, it’s quick to prep and can be made ahead. You can customize it with your favorite veggies or spices for a tasty, satisfying start to your day!
Ingredients
Instructions
- Thaw the Hash Browns: Let the frozen hash browns sit at room temperature for 30 minutes to partially thaw.
- Cook the Chorizo: Heat a large skillet over medium heat. Add the chorizo sausage and break it into small pieces with a wooden spoon. Cook for 6-8 minutes until no pink remains. Transfer to a paper towel-lined plate to drain and cool slightly.
- Prepare the Egg Mixture: In a large bowl, whisk together the eggs, half and half, sour cream, kosher salt, and black pepper. Stir in the chopped red onion, bell pepper, jalapeño, shredded cheese, and cooked chorizo. Break apart any remaining clumps in the hash browns and fold them into the egg mixture until fully combined. (This mixture can be covered and refrigerated for up to 12 hours before cooking.)
- Prepare the Slow Cooker: Spray the insert of a 6-quart slow cooker with nonstick spray. Pour the egg mixture into the insert and spread it out evenly.
- Cook: Cover and cook on low for 8 to 9 hours. Keep on warm for up to 1 hour.
- Serve: Serve scoops of casserole topped with salsa or pico de gallo and sliced avocado for a finishing touch.
Notes
- Thaw Hash Browns Before Cooking: Let the frozen hash browns sit at room temperature for 30 minutes to ensure they cook evenly and don’t turn soggy.
- Cook Chorizo Fully: Make sure the chorizo is cooked through and no pink remains. This helps the sausage blend well with the other ingredients.
- Use Fresh Veggies: Fresh red onion, bell peppers, and jalapeños will give the casserole a better texture and flavor than canned options.
- Don’t Overfill the Slow Cooker: Stick to the 6-quart slow cooker size to avoid overflowing or uneven cooking. If you have more ingredients, use a larger slow cooker.
- Let It Cool Before Serving: Let the casserole cool slightly before serving to help it set and hold together better when scooping.
Pioneer Woman Crockpot Breakfast Casserole