Slow-Cooker Chorizo Breakfast Casserole

• 1 pound fresh chorizo or bulk spicy pork sausage
• 1 medium onion, chopped
• 1 medium sweet red pepper, chopped
• 2 jalapeno peppers, seeded and chopped
• 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
• 1-1/2 cups shredded Mexican cheese blend
• 12 large eggs
• 1 cup 2% milk
• 1/2 teaspoon pepper
• Optional: Chopped avocado and tomato

1. 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.
2. 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.
3. Cook, covered, on low until eggs are set and a thermometer reads 160u0b0, 4-4-1/2 hours. Uncover and let stand 10 minutes before serving. If desired, top with chopped avocado and tomato.

pork sausage, onion, sweet red pepper, peppers, potatoes, eggs, milk, pepper, avocado

Taken from www.tasteofhome.com/recipes/slow-cooker-chorizo-breakfast-casserole/ (may not work)