Slow Cooker Mexican Egg Casserole
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This Slow Cooker Mexican Egg Casserole recipe is easy to toss together, vegetarian & gluten free, it’s great for weekday breakfasts or weekend brunch!
Happy 2016 everyone!! I’m so excited for the new year, new adventures, and of course, to introduce you all to delicious new recipes!
In 2015 the 10 most popular new recipes on the blog consisted of two gluten free Chinese favorites, three slow cooker recipes, two salads, Greek tacos, and two vegetarian recipes!
I counted down the Top 10 on Instagram, so you can check out all of the new recipes that made the cut there!
In 2016, I’d love to hear what new recipes YOU would like to see on WhitneyBond.com! More slow cooker, gluten free or vegetarian recipes? One pot meals, recipes with 5 ingredients or less, quick and easy recipes? You tell me! Comment below and let me know what new recipes you’re looking for in the new year!
To start the ball rolling, I’m sharing a new version of one of the most popular recipes of 2015 on WhitneyBond.com, Greek Eggs Crockpot Breakfast Casserole. This time, I put a Mexican spin on the recipe, while still keeping it simple, gluten free and vegetarian.
I made this recipe on a Monday, then proceeded to eat it for breakfast all week.
My boyfriend Kurt loves breakfast burritos, and who am I kidding, so do I, so a couple of mornings we heated up the Mexican Egg Casserole then wrapped it up in a tortilla with avocado, sour cream and hot sauce to make an epic breakfast burrito. It was seriously delicious!
If you’re making it for a brunch, you can mix everything up in the slow cooker the night before, place it in the refrigerator then put it on high first thing in the morning, and in a couple of hours you’ll have a delicious brunch dish to serve family and friends!
Slow Cooker Mexican Egg Casserole Ingredients
- 1 tbsp olive oil
- ½ cup diced onion
- ½ cup green bell pepper
- 4 cloves garlic (minced)
- 12 oz soyrizo (or chorizo)
- 12 eggs (whisked)
- ½ cup milk
- ½ tsp salt
- 1 tsp black pepper
- 1 tbsp oregano
- 2 tomatoes (diced)
- ½ cup pickled jalapenos
- 1 cup spicy cheddar cheese (shredded)
- 1 cup salsa
- ¼ cup sour cream
- 1 avocado (diced)
- ¼ cup fresh cilantro (chopped)
Slow Cooker Mexican Egg Casserole Instructions
Add the olive oil to a large skillet over medium high heat. Add the onion and bell pepper, saute 4-5 minutes, then add the garlic, saute for an additional minute.
Add the soyrizo and cook for 6-8 minutes.
Add the eggs, milk, salt, pepper and oregano to a slow cooker.
Whisk the ingredients together, then add the chorizo to the slow cooker.
Add the tomatoes and pickled jalapenos.
Mix everything together, then top with the cheddar cheese.
Slow cook on low 4-6 hours, or on high 2-3 hours.
This egg casserole is such a great breakfast to start the new year! A little spice, a lot of flavor and totally simple to toss together and eat all week!
Be sure to check out the Breakfast & Brunch Recipe Page for other delicious new breakfast recipes to try in 2016!
Slow Cooker Mexican Egg Casserole
- Add the olive oil to a large skillet over medium high heat.
- Add the onion and bell pepper, saute 4-5 minutes, then add the garlic, saute for an additional minute.
- Add the soyrizo and cook for 6-8 minutes.
- Add the eggs, milk, salt, pepper and oregano to a slow cooker.
- Whisk the ingredients together, then add the chorizo to the slow cooker.
- Add the tomatoes and pickled jalapenos to the slow cooker.
- Mix everything together, then top with the cheddar cheese.
- Slow cook on low 4-6 hours, or on high 2-3 hours.
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