Hamdi Saidani This Pioneer Woman Crockpot Breakfast Casserole is a hearty and cheesy recipe, which is made with spicy chorizo and shredded hash browns. It’s the perfect make-ahead breakfast for a crowd, a set-it-and-forget-it meal that’s perfect for a holiday morning or a lazy weekend.
Pioneer Woman Crockpot Breakfast Casserole Ingredients
A classic combination for the ultimate crowd-pleasing breakfast bake.
- 1 (30-oz.) package of frozen, shredded hash browns, partially thawed
- 1 1/2 lb. fresh Mexican chorizo 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 the slow cooker
For Serving:
- Salsa or pico de gallo
- Sliced avocado
How To Make Pioneer Woman Crockpot Breakfast Casserole
A step-by-step guide to this incredibly easy, set-it-and-forget-it breakfast.
- Prep and Cook the Chorizo: Let the frozen hash browns sit at room temperature for about 30 minutes to partially thaw. In a large skillet over medium heat, cook the chorizo, breaking it up with a spoon, until it’s browned and cooked through. Transfer the cooked chorizo to a paper towel-lined plate to drain off the excess fat.
- Make the Egg Custard: In a large bowl, whisk together the eggs, half-and-half, sour cream, salt, and pepper until smooth.
- Combine the Casserole: To the egg mixture, fold in the chopped red onion, red bell pepper, jalapeño, the shredded cheese, and the cooked chorizo. Break up any large clumps in the bag of partially thawed hash browns, then fold them into the egg mixture until everything is fully combined.
- Slow Cook: Spray the insert of a 6-quart slow cooker with nonstick spray. Transfer the entire mixture to the insert and spread it into an even layer. Cover and cook on LOW for 8 to 9 hours.
- Serve: You can hold the cooked casserole on the “warm” setting for up to an hour. To serve, scoop out portions and top with fresh salsa, pico de gallo, and sliced avocado, if desired.
Recipe Tips
For the most delicious and perfectly cooked breakfast casserole.
- Can I make this ahead of time? Yes, absolutely! This recipe is designed for making ahead. You can prepare the entire mixture, pour it into the greased slow cooker insert, cover, and refrigerate for up to 12 hours. In the morning, just place the insert in the slow cooker base and turn it on.
- Do I need to thaw the hash browns? It’s best to let them sit out for about 30 minutes to partially thaw, as the recipe suggests. This makes them easier to break up and incorporate into the egg mixture.
- What kind of chorizo is best? This recipe calls for fresh (raw) Mexican-style chorizo, which is typically found in the meat section and needs to be cooked. This is different from the hard, cured Spanish-style chorizo, which would be sliced.
- How do I know when the casserole is done? The casserole is fully cooked when the eggs are completely set, even in the center, and the edges are golden brown and slightly pulled away from the sides of the crockpot.
What To Serve With Crockpot Breakfast Casserole
Simple sides to complete your delicious brunch spread.
This hearty casserole is a complete meal on its own, especially with toppings, but it pairs wonderfully with:
- A fresh fruit salad
- Warm flour or corn tortillas
- A hot cup of coffee and a glass of orange juice
How To Store Crockpot Breakfast Casserole
Keeping your delicious leftovers fresh.
- Refrigerate: Store any leftovers, covered, in the refrigerator for up to 4 days.
- Reheat: For the best texture, reheat individual slices in a 350°F oven for 10-15 minutes until warmed through. You can also use the microwave for a quicker, softer result.
Pioneer Woman Crockpot Breakfast Casserole Nutrition Facts
An estimated guide per serving.
- Calories: 550 kcal
- Carbohydrates: 25 g
- Protein: 28 g
- Fat: 38 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I bake this in the oven instead?
Yes. You can bake this in a greased 9×13-inch casserole dish. Bake, covered with foil, at 350°F for about 50-60 minutes, then uncover and bake for another 10-15 minutes, until the center is set.
Can I use a different meat?
Of course. One pound of cooked and crumbled regular breakfast sausage or bacon would be a great, milder substitute for the spicy chorizo.
Can I make this vegetarian?
Yes. To make a vegetarian version, simply omit the chorizo. You could add a can of drained and rinsed black beans or some sautéed mushrooms for a hearty, meat-free alternative.
Try More Pioneer Woman Recipes:
- Pioneer Woman Cheese Grits Casserole Recipe
- Pioneer Woman Runza Casserole Recipe
- Pioneer Woman Wild Rice Casserole Recipe
Pioneer Woman Crockpot Breakfast Casserole Recipe
Description
An easy, cheesy, and crowd-pleasing breakfast casserole made entirely in the slow cooker, loaded with spicy chorizo, hash browns, peppers, and a rich egg custard. The perfect u0022wake-up-to-a-hot-breakfastu0022 meal.
Ingredients
Instructions
- In a skillet, brown the chorizo until cooked through; drain and cool slightly.
- In a large bowl, whisk together the eggs, half-and-half, sour cream, salt, and pepper.
- Fold in the chopped onion, peppers, cheese, the cooked chorizo, and the partially thawed hash browns.
- Spray the insert of a 6-quart slow cooker and transfer the entire mixture into it.
- Cover and cook on LOW for 8 to 9 hours.
- Serve hot, directly from the slow cooker, with toppings like salsa and sliced avocado.
Notes
- u003cliu003eThis is the perfect overnight breakfast; assemble it the night before (in the removable crock), refrigerate, and start it cooking in the morning.u003c/liu003eu003cliu003eBe sure to use fresh Mexican-style chorizo, not the cured Spanish kind.u003c/liu003eu003cliu003eThe casserole is done when the eggs are fully set in the center.u003c/liu003eu003cliu003eLeftovers are fantastic and reheat well for a quick breakfast during the week.u003c/liu003e
