Slow Cooker Chorizo and Potato Casserole

If you don’t have Mexican chorizo sausage available in your local grocery store, use mild breakfast sausage instead.

Serves: 6Hands-on: 25 minutesTotal: 8 hours 25 minutesDifficulty: Easy

Serves: 6


  • ⅓ cup olive oil
  • 1 small onion, peeled and diced
  • 3 medium Yukon gold potatoes, peeled and cut into ½" cubes
  • 8 oz. Mexican chorizo sausage, chopped
  • 8 large eggs
  • ½ tsp. salt
  • ½ tsp. ground white pepper


  • In a heavy skillet, heat olive oil over medium heat until sizzling. Add onion and cook 3–5 minutes until soft.
  • Add potatoes and cook another 5–8 minutes until potatoes are fork tender. Using a large slotted spoon, remove potato mixture from skillet, place in a bowl, and set aside.
  • In the same skillet, brown chorizo over medium heat until cooked through.
  • Grease a 4-quart slow cooker. Layer the potato mixture with the cooked chorizo in the slow cooker.
  • In a large bowl mix together the eggs, salt, and pepper. Evenly pour over the layered ingredients.
  • Cook on low for 8 hours until eggs are set.