Slow Cooker Mexican Chorizo Egg Casserole

INGREDIENTS

• 16-ounce chorizo sausage
• 2 cups frozen hash browns, I used shredded
• 1 cup corn
• 1 cup black beans
• 12 large eggs
• 1 cup milk
• 1 package McCormick Good Morning Mexican Egg Casserole Slow Cooker Breakfast Seasoning Mix
• 1½ cups shredded cheddar cheese, divided
• Optional toppings, sliced avocado, sliced tomatoes, cilantro, salsa, sour cream

INSTRUCTIONS

1. In a medium-sized skillet over medium-high heat, add the chorizo sausage and cook until no longer pink in the center.
2. Spray a 4-quart slow cooker with cooking spray and add chorizo, hash browns, corn and black beans and mix.
3. In a medium-sized bowl add the whisk the eggs, milk and breakfast seasoning packet. Add in 1 cup of the cheese. Pour on top of hashbrowns in the slow cooker. Top with ½ cheese.
4. Cook 2½ hours on high or 4 to 4½ hours on low or until eggs are set. Top with additional toppings and enjoy!

Source: https://therecipecritic.com/2017/12/slow-cooker-mexican-chorizo-egg-casserole/