Ingredients
1 pound fresh chorizo or bulk spicy pork sausage 1 medium onion, chopped1 medium sweet red pepper, chopped2 jalapeno peppers, seeded and chopped1 package (30 ounces) frozen shredded hash brown potatoes, thawed1-1/2 cups shredded Mexican cheese blend12 large eggs1 cup 2% milk1/2 teaspoon pepperOptional: Chopped avocado and tomato
Preparation
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 and a thermometer reads 160°, 4-4-1/2 hours. Uncover and let stand 10 minutes before serving. If desired, top with chopped avocado and tomato.
