Slow Cooker Mexican Breakfast Casserole #OurFamilyTable

Layers of potatoes, cheese, Chorizo and vegetables covered with custard and baked in a slow cooker makes this perfect to serve up after church on Mother's Day.

This easy and tasty casserole takes only minutes to prepare and put in the crock pot.  Then you can leave, pick Mom up for church and when you come home brunch is ready to be served.



Christie of A Kitchen Hoor's Adventures invited members of the From Our Dinner Table group to share Brunch Ideas for Mother's Day.

This photo was taken on Mother's Day in 2014.  Both of our Mom's passed away before we could celebrated Mother's Day in 2016.  It's hard to believe that this will be the third Mother's Day without them.

I don't know about your family but in my family Mother's Day always starts out with Mass.  After Mass we might meet up for Brunch at a restaurant or at our daughter, Amy's house.  When our Moms were still alive we always had brunch at our house but now that they are gone Amy has taken over and celebrates me.

If you, like we, are not home in the morning prior to brunch then a slow cooker casserole is just the thing.  I love Mexican food and being served this casserole on Mother's Day would make me very happy.

There is a few minutes of prep work, chopping onion, jalapeno's and red bell peppers then sauteeing them with some Chorizo sausage.

Then it's just a matter of layering.  First a layer of frozen, shredded hash browns, followed by a sprinkle of cheese.  Next comes the Chorizo mixture.  Repeat the potatoes and cheese.   Then finish up by pouring an custard like mixture over all.  Turn on low heat and walk away for a few hours.

This is a complete meal in and of itself.  I like to serve it up with a Tropical Fruit Salad and some Tequila Sunrise cocktails.

Let's take a look at what the others are sharing for Brunch today......

Brunch Ideas for Mother's Day

• Cinnamon Rolls by Hezzi-D's Books and Cooks
• Framboise Whipped Stilton Cheese Toasts by Culinary Adventures with Camilla
• Katsu Sando Finger Sandwiches by A Kitchen Hoor's Adventures
• Lavender Tea Bread with Fresh Lemon Glaze by Our Good Life
• Slow Cooker Mexican Breakfast Casserole by A Day in the Life on the Farm
• No-Bake Strawberry Yogurt Pie by Art of Natural Living
• Zucchini Tomato Gratin by Karen's Kitchen Stories

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

#Mexican, #casseroles, #Brunch, #breakfast, #potatoes, #sausage, #cheese, #jalapenos, #slowcooker, #crockpot, #onepotmeals,

Brunch, Breakfast, Slow Cooker, Casseroles

Mexican

Yield: 4 servings

Author: Wendy Klik

Slow Cooker Mexican Breakfast Casserole

prep time: 10 Mcook time: 4 hourtotal time: 4 H & 10 M

Layers of potatoes, cheese, Chorizo and vegetables covered with custard and baked in a slow cooker makes this perfect to serve up after church on Mother's Day.

ingredients:

• 9 oz. Chorizo sausage
• 1/2 medium onion, chopped
• 1/2 red bell pepper, chopped
• 1 jalapeno pepper, seeded and chopped
• 1/2 pkg (30 oz) frozen, shredded hash browns
• 1 c. Mexican blend shredded cheese
• 6 eggs
• 1/2 c. half and half
• salt and pepper, to taste
• Sour Cream and Salsa for serving, if desired

instructions:

1. Place the sausage, onions, bell pepper and jalapeno in a skillet over med high heat.  Cook until blended and the veggies are tender, about 5 minutes.
2. Layer half of the potatoes in the bottom of a slow cooker crock that has been treated with cooking spray.  Sprinkle half of the cheese over the potatoes.  
3. Layer the sausage mixture over the potatoes and cheese, then layer the remaining potatoes and cheese over the sausage mixture. 
4. Whisk together the eggs and cream.  Season with salt and pepper and pour over the layers.  
5. Cook on low setting for 4 hrs.  
6. Serve with sour cream and salsa, if desired.

NOTES:

This recipe is easily doubled for larger crowds.

Adapted from a recipe found at Taste of Home, submitted by Cindy Pruitt

Calories
603.66

Fat (grams)
47.01

Sat. Fat (grams)
19.62

Carbs (grams)
11.01

Fiber (grams)
0.98

Net carbs
10.04

Sugar (grams)
3.52

Protein (grams)
33.08

Sodium (milligrams)
1311.68

Cholesterol (grams)
375.43

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