Slow-Cooker Chorizo Breakfast Casserole

1. 1

   In a large skillet, cook chorizo, onion, red pepper and jalapenos over medium heat until cooked through and vegetables are tender, 7-8 minutes, breaking chorizo into crumbles; drain. Cool slightly.

2. 2

   In a greased 5-qt. 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.

3. 3

   Cook, covered, on low until eggs are set and a thermometer reads 160u00b0, 4-4-1/2 hours. Uncover and let stand 10 minutes before serving. If desired, top with chopped avocado and tomato.

* Per serving · 4 servings · Values may vary.

No additional tips available.