Breakfast Casserole

Slow Cooked Breakfast Casserole

Inspired by Caitlin Bensel

If you have large family or are having friends or family over for a Sunday Brunch, and you don’t feel like cooking up storm, this recipe is for you.

Imagine waking up to the smell of warm potatoes and chorizo, mingling with fluffy eggs and cheese on a Sunday morning. Start your day by relaxing over breakfast, rather than cooking it, with this easy Crock-Pot breakfast casserole! This recipe doesn’t require the oven. Mix it together the day before, then cook it low and slow overnight in the slow cooker.

This breakfast combines fresh, Mexican-style chorizo sausage with bell pepper, onion, and jalapeño peppers. Mixed with plenty of egg, shredded hash brown potatoes, and cheese, it’s the perfect morning meal. A few slices of avocado and a scoop of Salsa add creaminess and bright flavours to the final dish.

The best part about this recipe is that it can cook overnight for 8 to 9 hours on low heat in your slow cooker. If you start cooking it just before bed, you’ll wake up to a perfectly moist casserole.


Serves 8 to 10 People


  • 1.5kg of frozen, shredded hash browns

  • 750g Mexican style fresh chorizo sausage or spicy pork sausage.

  • 12 eggs

  • 1 cup of full cream or jersey milk

  • ½ cup of sour cream

  • 1½ teaspoons of course cooking salt

  • 1 teaspoon of black pepper

  • ½ cup of chopped red onion

  • 1 chopped red bell pepper

  • 1 chopped jalapeño pepper

  • 2 cups of grated mature cheddar cheese or for more flavour a blend of cheeses

  • Butter

  • Salsa

  • Sliced avocado


  1. Heat a large skillet over medium heat. Add the sausage and break up into small pieces with a wooden spoon. Cook the meat for 6 to 8 minutes until no pink pieces remain Transfer to a paper towel lined plate to drain and cool slightly.

  1. In a large bowl, whisk the eggs and with the full cream milk, sour cream, salt and pepper. Fold in the red onion, red bell pepper, jalapeño, and cooked chorizo. Using your hands, break apart any clumps remaining in the hash brown bag. Fold into the egg mixture until fully combined. (This mixture can be covered and refrigerated for up to 12 hours before cooking.)

  1. Spray the inside of your slow cooker with non-stick spray or coat lightly with butter if you prefer. Transfer the egg mixture to the slow cooker and spread into an even layer. Cover and cook for 8 to 9 hours on low heat. Hold on warm for up to 1 hour.

  1. Once cooked, serve scoops of the casserole, top with salsa and sliced avocado.

Tip: If you can’t find fresh Mexican-style chorizo which is different to cured, dried Spanish-style chorizo, or Portuguese chouriço, then you can substitute the meat from spicy pork sausage instead. Portuguese chouriço may be used but needs to be chopped up very finely.