MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow-Cooker Chorizo Breakfast Casserole
 Categories: Pork, Vegetables, Potatoes, Chilies, Cheese
      Yield: 8 servings
 
      1 lb Fresh chorizo
      1 md Onion; chopped
      1 md Red bell pepper; chopped
      2    Jalapenors; seeded, chopped
     30 oz Bag shredded hash brown
           - potatoes; thawed
  1 1/2 c  Shredded Mexican cheese
           - blend
     12 lg Eggs
      1 c  Milk
    1/2 ts Pepper
           Avocado; chopped (optional)
           Tomato; chopped (optional)
 
  In a large skillet, cook chorizo, onion, red pepper and
  jalapenos over medium heat until cooked through and
  vegetables are tender, 7-8 minutes, breaking chorizo
  into crumbles; drain. Cool slightly.
  
  In a greased 5 qt 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.
  
  Cook, covered, on low until eggs are set 4 to 4 1/2
  hours. Uncover and let stand 10 minutes before serving.
  If desired, top with chopped avocado and tomato.
  
  Recipe by Cindy Pruitt, Grove, Oklahoma
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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