Slow Cooker Mexican Egg Casserole
This Slow Cooker Mexican Egg Casserole recipe is easy to toss together, vegetarian & gluten free, it's great for weekday breakfasts or weekend brunch!
Ingredients
- 1 tbsp olive oil
- ½ cup onion, diced
- ½ cup green bell pepper, diced
- 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 sliced jalapenos, pickled or fresh
- 1 cup spicy cheddar cheese, shredded
Optional Toppings
- 1 cup salsa
- ¼ cup sour cream
- 1 avocado, diced
- ¼ cup fresh cilantro, chopped
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 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.
Nutrition Facts
Serving 6servingCalories 476kcal (24%)Carbohydrates 20g (7%)Protein 28g (56%)Fat 33g (51%)Saturated Fat 10g (50%)Cholesterol 354mg (118%)Sodium 1372mg (57%)Potassium 641mg (18%)Fiber 6g (24%)Sugar 6g (7%)Vitamin A 2375mg (48%)Vitamin C 30.4mg (37%)Calcium 385mg (39%)Iron 4.8mg (27%)
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