Slow Cooker Chorizo Breakfast Casserole

Servings: 8 - 10

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Recipe Directions

Ingredients

1.5 lb chorizo

4 cups frozen diced potatoes

1 white onion, diced

1 red bell pepper, diced

12 eggs

1 cup soy milk (unsweetened plain)

1 tsp salt

salsa, for topping

chopped cilantro, for topping

diced green onion, for topping

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