Categories: Breakfast

Ingredients

• 1 lb. fresh chorizo or bulk spicy pork sausage
• 1 medium onion, chopped
• 1 medium sweet red pepper, chopped
• 2 jalapeno peppers, seeded and chopped
• 30 oz. package frozen shredded hash brown potatoes, thawed
• 1 1/2 cups shredded Mexican cheese blend
• 12 large eggs
• 1 cup milk
• 1/2 tsp pepper

Directions

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

2. In a greased 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. Cook, covered, on LOW 4-4 1/2 hours or until eggs are set. Uncover and let stand 10 minutes before serving.

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