28+ Delicious Crockpot Chorizo Breakfast Recipes to Start Your Day

If you’re a fan of bold, spicy flavors and easy-to-make breakfast meals, then crockpot chorizo recipes are a game-changer.

Chorizo, with its rich, smoky flavor, pairs perfectly with eggs, potatoes, vegetables, and cheese for a hearty and satisfying breakfast.

The best part? You don’t need to spend hours in the kitchen.

With a crockpot, you can set it and forget it, allowing you to wake up to a warm, delicious breakfast that’s ready when you are.

In this blog post, we’ve compiled over 28 crockpot chorizo breakfast recipes that are perfect for busy mornings, meal prepping, or a family breakfast.

Whether you prefer casseroles, omelettes, burritos, or hearty breakfast bowls, there’s a recipe to suit everyone’s taste.

You’ll find options that combine chorizo with potatoes, veggies, eggs, and even cheese, making every recipe flavorful and satisfying.

So, if you’re ready to spice up your breakfast routine and enjoy a delicious, fuss-free morning, let’s dive into these 28+ crockpot chorizo breakfast recipes that are sure to become your new go-to breakfast dishes.

28+ Delicious Crockpot Chorizo Breakfast Recipes to Start Your Day

Crockpot chorizo breakfast recipes are perfect for anyone who loves a flavorful, savory start to the day.

With minimal prep and a slow-cooked, flavorful result, these recipes will simplify your mornings while delivering a satisfying meal.

From breakfast casseroles to hash bowls and everything in between, chorizo pairs beautifully with eggs, cheese, and vegetables for a truly hearty breakfast experience.

These recipes allow for flexibility, making them ideal for meal prepping or feeding a crowd.

You can customize the ingredients to fit your taste preferences and dietary needs, ensuring everyone enjoys the delicious combination of smoky, spicy chorizo and wholesome breakfast ingredients.

So, grab your crockpot and start cooking these 28+ chorizo breakfast recipes today for a breakfast that’s both effortless and full of flavor!

Chorizo and Potato Breakfast Casserole

This hearty breakfast casserole combines savory chorizo, tender potatoes, and creamy eggs for a filling meal that’s perfect for feeding a crowd or meal prepping for the week. The crockpot does all the work, giving you more time to enjoy your morning.

• 1 lb. ground chorizo
• 4 large russet potatoes, peeled and diced
• 1 bell pepper, chopped
• 1 onion, chopped
• 1 ½ cups shredded cheddar cheese
• 8 large eggs
• 1 cup milk
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp cumin
• Fresh cilantro (optional for garnish)

1. In a skillet, cook the ground chorizo over medium heat until browned, breaking it up with a spoon as it cooks. Drain any excess grease.
2. In the crockpot, layer the diced potatoes, bell pepper, onion, and cooked chorizo.
3. In a separate bowl, whisk together the eggs, milk, salt, pepper, paprika, garlic powder, and cumin.
4. Pour the egg mixture evenly over the ingredients in the crockpot.
5. Top with shredded cheddar cheese.
6. Cover and cook on low for 6-8 hours or until the potatoes are tender and the eggs are fully set.
7. Garnish with fresh cilantro, if desired.

This casserole is a comforting and delicious breakfast that can easily be adapted by adding other ingredients like spinach, tomatoes, or mushrooms. The chorizo gives the dish a zesty, flavorful kick that pairs wonderfully with the richness of the eggs and cheese. Whether you serve it for a family brunch or prepare it ahead for busy mornings, this recipe is sure to be a hit.

Chorizo and Egg Breakfast Burritos

These easy crockpot breakfast burritos are packed with spicy chorizo, scrambled eggs, and all your favorite breakfast toppings. The crockpot makes the chorizo and eggs incredibly tender and flavorful, creating a breakfast that’s both filling and delicious.

• 1 lb. ground chorizo
• 10 large eggs
• ½ cup milk
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 1 tsp chili powder
• ½ tsp cumin
• Salt and pepper to taste
• 10 flour tortillas
• 1 ½ cups shredded cheddar cheese
• Salsa, sour cream, and avocado (optional)

1. In a skillet, cook the ground chorizo over medium heat until browned and crumbly. Drain excess grease and set aside.
2. In the crockpot, combine the cooked chorizo, chopped onion, chopped bell pepper, chili powder, cumin, salt, and pepper.
3. In a bowl, whisk together the eggs and milk, then pour over the chorizo mixture in the crockpot. Stir gently to combine.
4. Cover and cook on low for 3-4 hours, stirring once or twice until the eggs are scrambled and fully cooked.
5. Once done, spoon the chorizo and egg mixture into flour tortillas.
6. Top with shredded cheddar cheese and any additional toppings like salsa, sour cream, or avocado.
7. Roll up the tortillas and serve.

These breakfast burritos are perfect for busy mornings or meal prepping for the week. The smoky chorizo and fluffy scrambled eggs provide a satisfying breakfast that’s packed with flavor. You can easily customize the burritos with your favorite toppings, making them as simple or as indulgent as you like. The crockpot makes everything come together seamlessly, so all you have to do is assemble and enjoy!

Chorizo and Sweet Potato Hash

This chorizo and sweet potato hash is a savory, slightly sweet, and hearty breakfast that’s easy to make in the crockpot. The combination of tender sweet potatoes, smoky chorizo, and flavorful seasonings makes this dish a perfect start to the day.

• 1 lb. ground chorizo
• 3 medium sweet potatoes, peeled and diced
• 1 small onion, chopped
• 1 bell pepper, chopped
• 1 tsp paprika
• ½ tsp cumin
• ½ tsp garlic powder
• Salt and pepper to taste
• 2 tbsp olive oil
• 6 large eggs
• Fresh parsley (optional for garnish)

1. In a skillet, cook the ground chorizo over medium heat until browned. Drain any excess fat.
2. In the crockpot, layer the diced sweet potatoes, chopped onion, chopped bell pepper, and cooked chorizo.
3. Sprinkle the paprika, cumin, garlic powder, salt, and pepper over the mixture.
4. Drizzle with olive oil and toss everything together to coat evenly.
5. Cover and cook on low for 6-7 hours, or until the sweet potatoes are tender and the flavors have melded.
6. About 30 minutes before serving, crack the eggs over the hash mixture. Cover and continue cooking until the eggs are set to your desired doneness.
7. Garnish with fresh parsley, if desired.

This dish combines the earthiness of sweet potatoes with the bold, spicy flavors of chorizo, making it a well-balanced, satisfying breakfast. The eggs add richness to the dish, while the crockpot ensures everything cooks evenly and thoroughly. This hash is filling and can easily be served on its own, or with a side of toast or tortillas for extra flavor. Perfect for weekends or meal prepping, this recipe is sure to become a breakfast favorite.

Chorizo and Black Bean Breakfast Skillet

This chorizo and black bean breakfast skillet is a flavorful and filling meal, combining spicy chorizo, hearty black beans, and eggs, all cooked together in your crockpot. It’s a one-pot wonder that makes for a delicious and easy breakfast or brunch.

• 1 lb. ground chorizo
• 1 can (15 oz) black beans, drained and rinsed
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp paprika
• Salt and pepper to taste
• 8 large eggs
• 1 cup shredded cheese (cheddar or Mexican blend)
• Fresh cilantro (optional for garnish)

1. In a skillet, cook the ground chorizo over medium heat until browned. Drain any excess grease and transfer to the crockpot.
2. Add the black beans, chopped onion, bell pepper, minced garlic, chili powder, cumin, paprika, salt, and pepper to the crockpot. Stir to combine.
3. Cover and cook on low for 4-5 hours, until the vegetables are tender and the flavors have melded together.
4. About 30 minutes before serving, crack the eggs on top of the chorizo mixture. Cover and continue cooking until the eggs are set to your liking.
5. Sprinkle the shredded cheese over the eggs and let it melt before serving.
6. Garnish with fresh cilantro if desired.

This chorizo and black bean skillet is a great way to get a hearty breakfast on the table with minimal effort. The combination of smoky chorizo, savory beans, and fluffy eggs creates a satisfying dish that can be enjoyed with a side of tortillas or served as is. It’s perfect for busy mornings when you want a protein-packed meal that’s bursting with flavor.

Chorizo Breakfast Tacos with Avocado Salsa

These chorizo breakfast tacos are a fun and easy meal that packs a punch of flavor with every bite. The spicy chorizo pairs perfectly with the cool and creamy avocado salsa, creating a delicious balance of textures and flavors. Cooked in the crockpot, the chorizo becomes tender and flavorful, making this breakfast taco recipe a crowd-pleaser.

• 1 lb. ground chorizo
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 10 small soft corn tortillas
• 2 large avocados, mashed
• 1 small tomato, chopped
• 1/4 cup red onion, finely chopped
• 1 tbsp lime juice
• Fresh cilantro for garnish

1. In a skillet, cook the ground chorizo over medium heat until browned and crumbly. Drain any excess fat and transfer to the crockpot.
2. Add the chopped onion, bell pepper, cumin, chili powder, garlic powder, salt, and pepper to the crockpot. Stir everything together and cover.
3. Cook on low for 4-5 hours until the chorizo and vegetables are tender.
4. While the chorizo mixture cooks, prepare the avocado salsa by combining the mashed avocados, chopped tomato, red onion, lime juice, salt, and pepper in a bowl.
5. Warm the tortillas in a skillet or microwave.
6. Once the chorizo mixture is done, spoon it onto the tortillas and top with the fresh avocado salsa.
7. Garnish with fresh cilantro and serve.

These chorizo breakfast tacos are an exciting and fresh twist on a traditional breakfast. The combination of spicy chorizo with the cool, creamy avocado salsa provides a perfect balance of flavors. The crockpot ensures the chorizo is perfectly cooked and flavorful, while the avocado salsa adds a refreshing contrast. These tacos are easy to make and perfect for feeding a crowd, making them a go-to breakfast option.

Chorizo and Spinach Breakfast Frittata

This chorizo and spinach breakfast frittata is a nutritious and flavorful meal that comes together effortlessly in the crockpot. The spicy chorizo pairs beautifully with the fresh spinach and fluffy eggs, making this dish a perfect way to start the day.

• 1 lb. ground chorizo
• 1 cup fresh spinach, chopped
• 8 large eggs
• ½ cup milk
• 1 cup shredded mozzarella cheese
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper to taste
• Fresh herbs (optional for garnish)

1. In a skillet, cook the ground chorizo over medium heat until browned. Drain any excess grease and transfer to the crockpot.
2. Add the chopped onion, bell pepper, and garlic powder to the crockpot. Stir to combine.
3. In a separate bowl, whisk together the eggs, milk, paprika, salt, and pepper. Pour the egg mixture over the chorizo and vegetables in the crockpot.
4. Top with chopped spinach and shredded mozzarella cheese.
5. Cover and cook on low for 4-5 hours until the eggs are set and the frittata is fully cooked.
6. Garnish with fresh herbs, if desired.

This chorizo and spinach frittata is the perfect combination of savory and fresh flavors. The rich, spicy chorizo contrasts beautifully with the earthy spinach, while the eggs create a light, fluffy base. This dish is ideal for a special breakfast or brunch, and it’s easy to make in the crockpot. You can enjoy it on its own or pair it with a side salad or crusty bread for a well-rounded meal.

Chorizo and Bell Pepper Breakfast Quiche

This savory chorizo and bell pepper breakfast quiche is a delicious, easy-to-make dish that can be prepared in your crockpot. The combination of spicy chorizo, colorful bell peppers, and creamy eggs makes this quiche the perfect dish for breakfast, brunch, or even a special occasion.

• 1 lb. ground chorizo
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 8 large eggs
• 1 cup milk
• 1 cup heavy cream
• 1 ½ cups shredded cheese (cheddar or mozzarella)
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper to taste
• 1 pre-made pie crust (or use a homemade crust)

1. In a skillet, cook the ground chorizo over medium heat until browned. Drain any excess grease and set aside.
2. In the same skillet, sauté the chopped onion and bell peppers until softened, about 3-4 minutes.
3. In a bowl, whisk together the eggs, milk, heavy cream, garlic powder, paprika, salt, and pepper.
4. Lay the pie crust at the bottom of the crockpot. Add the cooked chorizo, sautéed vegetables, and shredded cheese.
5. Pour the egg mixture over the chorizo and vegetables, ensuring everything is evenly distributed.
6. Cover and cook on low for 5-6 hours, until the eggs are set and the quiche is firm.
7. Allow the quiche to rest for a few minutes before slicing and serving.

This chorizo and bell pepper quiche is a flavorful, satisfying dish that combines rich, savory chorizo with the sweetness of bell peppers. The creamy, fluffy egg base holds everything together perfectly, making it a great addition to any breakfast or brunch spread. It’s simple to prepare in the crockpot, so you can set it and forget it until it’s time to enjoy.

Chorizo and Zucchini Breakfast Frittata

This chorizo and zucchini frittata is a low-carb, protein-packed breakfast that’s full of fresh, vibrant flavors. The spicy chorizo adds a nice kick, while the zucchini keeps the dish light and healthy. Perfect for a nutritious start to your day.

• 1 lb. ground chorizo
• 1 medium zucchini, diced
• 8 large eggs
• ½ cup milk
• 1 cup shredded cheese (cheddar or mozzarella)
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil or parsley for garnish

1. In a skillet, cook the ground chorizo over medium heat until browned. Drain excess grease and transfer to the crockpot.
2. Add the diced zucchini, garlic powder, paprika, red pepper flakes, salt, and pepper to the crockpot. Stir to combine.
3. In a bowl, whisk together the eggs and milk, then pour over the chorizo and zucchini mixture in the crockpot.
4. Top with shredded cheese and cover.
5. Cook on low for 4-5 hours, until the eggs are set and the frittata is fully cooked.
6. Garnish with fresh basil or parsley before serving.

This chorizo and zucchini frittata is an excellent option for a light, yet filling breakfast. The zucchini adds a refreshing, slightly sweet flavor that complements the bold chorizo, while the eggs create a fluffy, savory base. It’s an easy, one-pot breakfast that’s packed with protein and flavor, perfect for a quick meal on a busy morning or a relaxing weekend brunch.

Chorizo and Mushroom Breakfast Bake

This chorizo and mushroom breakfast bake is a rich and savory dish that combines the deep flavors of mushrooms and spicy chorizo with fluffy eggs and cheese. It’s perfect for feeding a crowd or meal prepping for the week ahead.

• 1 lb. ground chorizo
• 1 cup mushrooms, sliced
• 1 medium onion, chopped
• 8 large eggs
• 1 cup milk
• 1 cup shredded cheese (cheddar or Swiss)
• 1 tsp garlic powder
• ½ tsp thyme
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

1. In a skillet, cook the ground chorizo over medium heat until browned. Drain any excess grease and set aside.
2. In the same skillet, sauté the sliced mushrooms and chopped onion until softened, about 4-5 minutes.
3. In a bowl, whisk together the eggs, milk, garlic powder, thyme, salt, and pepper.
4. Layer the cooked chorizo, sautéed mushrooms, and onions in the bottom of the crockpot.
5. Pour the egg mixture over the ingredients and top with shredded cheese.
6. Cover and cook on low for 6-7 hours, or until the eggs are fully set and the bake is firm.
7. Garnish with fresh thyme or parsley before serving.

This chorizo and mushroom breakfast bake is a hearty and satisfying dish that makes for a perfect start to your day. The earthy mushrooms pair beautifully with the spicy chorizo, while the eggs and cheese tie everything together with richness. This dish is great for meal prepping, as it holds up well in the fridge and reheats easily for busy mornings. It’s a comforting and flavorful option that will keep you full and energized throughout the day.

Chorizo and Kale Breakfast Hash

This chorizo and kale breakfast hash is a hearty and nutritious breakfast that combines spicy chorizo with nutrient-packed kale, potatoes, and eggs. It’s a filling and flavorful meal that’s perfect for meal prepping or a weekend breakfast.

• 1 lb. ground chorizo
• 2 large potatoes, peeled and diced
• 1 small onion, chopped
• 2 cups fresh kale, chopped
• 1 tsp paprika
• 1 tsp cumin
• Salt and pepper to taste
• 6 large eggs
• Olive oil for cooking

1. In a large skillet, cook the ground chorizo over medium heat until browned. Remove the chorizo and set aside, leaving some of the fat in the pan.
2. Add diced potatoes to the same skillet and cook until golden brown and tender, about 8-10 minutes. If needed, add a bit of olive oil to prevent sticking.
3. Add the chopped onion to the skillet and sauté for 3-4 minutes until softened.
4. Stir in the kale, paprika, cumin, salt, and pepper, cooking until the kale wilts, about 2-3 minutes.
5. Add the cooked chorizo back into the skillet and mix everything together.
6. Make small wells in the hash and crack the eggs into each well. Cover the skillet and cook for about 5-7 minutes, until the eggs are set.
7. Serve warm and enjoy!

This chorizo and kale breakfast hash is a balanced and filling meal that brings together the smoky, spicy chorizo and the earthy, nutritious kale. The potatoes add a hearty base, while the eggs bring richness and protein. It’s perfect for a quick and satisfying breakfast that can be enjoyed by the whole family.

Chorizo and Cheddar Breakfast Muffins

These chorizo and cheddar breakfast muffins are a fun and portable way to enjoy a delicious breakfast. Made in the crockpot, these muffins are full of savory chorizo, melted cheddar, and fluffy eggs, making them perfect for busy mornings or brunch.

• 1 lb. ground chorizo
• 8 large eggs
• 1 cup shredded cheddar cheese
• 1 small onion, chopped
• 1 bell pepper, chopped
• 1 tsp cumin
• ½ tsp chili powder
• Salt and pepper to taste
• 1/2 cup milk
• 1 cup all-purpose flour
• 1 tsp baking powder
• Olive oil spray for greasing

1. In a skillet, cook the ground chorizo over medium heat until browned. Drain any excess grease and set aside.
2. In the same skillet, sauté the chopped onion and bell pepper until softened, about 4 minutes. Set aside.
3. In a bowl, whisk together the eggs, milk, cumin, chili powder, salt, and pepper.
4. In a separate bowl, mix the flour and baking powder. Add the dry ingredients to the egg mixture and stir to combine.
5. Gently fold in the cooked chorizo, sautéed vegetables, and shredded cheddar cheese.
6. Grease the bottom and sides of the crockpot insert with olive oil spray. Pour the muffin batter into the crockpot.
7. Cover and cook on low for 3-4 hours until the muffins are set and golden brown.
8. Allow the muffins to cool for a few minutes before slicing and serving.

These chorizo and cheddar breakfast muffins are the perfect handheld breakfast for busy mornings or a grab-and-go meal. They are savory, cheesy, and packed with flavor, and the crockpot makes it so easy to prepare. These muffins are great for meal prepping and can be stored in the fridge for several days.

Chorizo and Avocado Breakfast Toast

Chorizo and avocado breakfast toast is a simple yet delicious dish that combines the richness of creamy avocado with the bold flavors of spicy chorizo. It’s a perfect breakfast or brunch option that’s quick, satisfying, and full of flavor.

• 1 lb. ground chorizo
• 4 slices of whole grain or sourdough bread
• 2 ripe avocados, mashed
• 1 small tomato, chopped
• 1 small red onion, finely chopped
• 1 tbsp lime juice
• 1 tsp chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

1. In a skillet, cook the ground chorizo over medium heat until browned, breaking it up with a spoon as it cooks. Drain any excess grease and set aside.
2. While the chorizo cooks, toast the bread slices in a toaster or under the broiler until golden brown.
3. In a small bowl, combine the mashed avocados, chopped tomato, red onion, lime juice, chili powder, salt, and pepper.
4. Spread a generous layer of the avocado mixture onto each slice of toast.
5. Top each avocado toast with a spoonful of cooked chorizo.
6. Garnish with fresh cilantro and serve immediately.

This chorizo and avocado breakfast toast is a quick and satisfying dish that combines creamy avocado with spicy chorizo for an irresistible breakfast. The toast provides a crunchy base that contrasts beautifully with the creamy avocado, while the chorizo adds a smoky and zesty kick. It’s a simple, yet indulgent breakfast that can be made in no time and enjoyed any day of the week.

Chorizo and Cheese Breakfast Strata

This chorizo and cheese breakfast strata is a comforting and savory dish that’s perfect for a weekend brunch or a hearty breakfast. Made with layers of spicy chorizo, cheese, and eggs, it’s a satisfying and flavorful meal that comes together in the crockpot.

• 1 lb. ground chorizo
• 1 small onion, chopped
• 2 cups cubed day-old bread (preferably a crusty loaf)
• 1 ½ cups shredded cheddar cheese
• 8 large eggs
• 1 cup milk
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

1. In a skillet, cook the ground chorizo over medium heat until browned. Drain any excess grease and set aside.
2. In the same skillet, sauté the chopped onion until softened, about 4 minutes. Set aside.
3. In a large bowl, whisk together the eggs, milk, garlic powder, paprika, salt, and pepper.
4. Grease the crockpot insert and add a layer of cubed bread at the bottom.
5. Add a layer of cooked chorizo and sautéed onion, followed by a sprinkle of shredded cheddar cheese.
6. Repeat the layers of bread, chorizo, and cheese, finishing with the egg mixture poured over the top.
7. Cover and cook on low for 5-6 hours, until the strata is fully set and golden brown.
8. Garnish with fresh parsley and serve warm.

This chorizo and cheese breakfast strata is the perfect way to feed a crowd. The layers of savory chorizo and melted cheese mix wonderfully with the soft, eggy bread, creating a comforting breakfast or brunch dish. It’s a great make-ahead option, too, since it can be prepared the night before and cooked in the crockpot in the morning.

Chorizo and Tomato Breakfast Skillet

This chorizo and tomato breakfast skillet is an easy and flavorful dish that’s perfect for a quick, satisfying breakfast. The combination of spicy chorizo, juicy tomatoes, and fluffy eggs makes it a well-rounded meal that can be made in no time.

• 1 lb. ground chorizo
• 2 medium tomatoes, chopped
• 1 small onion, chopped
• 1 tsp paprika
• 1 tsp cumin
• ½ tsp garlic powder
• Salt and pepper to taste
• 6 large eggs
• Fresh basil or parsley for garnish (optional)

1. In a skillet, cook the ground chorizo over medium heat until browned. Drain any excess grease and set aside.
2. In the same skillet, sauté the chopped onion until softened, about 3 minutes.
3. Add the chopped tomatoes to the skillet and cook for another 2-3 minutes until they release their juices.
4. Stir in the paprika, cumin, garlic powder, salt, and pepper.
5. Add the cooked chorizo back into the skillet and mix well.
6. Create small wells in the mixture and crack the eggs into each well.
7. Cover the skillet and cook for 5-7 minutes, until the eggs are set.
8. Garnish with fresh basil or parsley before serving.

This chorizo and tomato breakfast skillet is packed with bold flavors and is perfect for those who want a quick, protein-packed meal. The juicy tomatoes balance the spicy chorizo, while the eggs add richness and texture. It’s a simple, satisfying dish that can be enjoyed on its own or with a side of toast or tortillas.

Chorizo and Broccoli Breakfast Casserole

This chorizo and broccoli breakfast casserole is a tasty and nutritious dish that’s full of flavor and protein. The combination of smoky chorizo, tender broccoli, and creamy eggs makes it an excellent choice for breakfast or brunch.

• 1 lb. ground chorizo
• 2 cups broccoli florets, steamed and chopped
• 8 large eggs
• 1 cup milk
• 1 ½ cups shredded mozzarella cheese
• 1 small onion, chopped
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

1. In a skillet, cook the ground chorizo over medium heat until browned. Drain any excess grease and set aside.
2. Steam the broccoli florets until tender, then chop them into smaller pieces.
3. In a large bowl, whisk together the eggs, milk, garlic powder, salt, and pepper.
4. Grease a casserole dish and layer the cooked chorizo, chopped broccoli, and chopped onion.
5. Pour the egg mixture evenly over the top and sprinkle with shredded mozzarella cheese.
6. Cover and cook in the crockpot on low for 5-6 hours, until the eggs are set and the casserole is firm.
7. Garnish with fresh parsley and serve warm.

This chorizo and broccoli breakfast casserole is a balanced meal that’s packed with protein, fiber, and flavor. The smoky chorizo adds a delicious kick, while the broccoli brings a light, nutritious contrast. The cheese and eggs hold everything together, making it a perfect breakfast or brunch option that’s both satisfying and delicious.

Chorizo and Sweet Potato Breakfast Bowl

This chorizo and sweet potato breakfast bowl is a comforting, hearty meal that combines the spiciness of chorizo with the natural sweetness of roasted sweet potatoes. The addition of eggs and fresh avocado makes it a well-rounded and nutritious breakfast that’s perfect for a fulfilling start to the day.

• 1 lb. ground chorizo
• 2 medium sweet potatoes, peeled and cubed
• 1 small onion, chopped
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• 6 large eggs
• 1 avocado, sliced
• Fresh cilantro for garnish (optional)

1. In a skillet, cook the ground chorizo over medium heat until browned, breaking it up with a spoon as it cooks. Drain any excess grease and set aside.
2. In the same skillet, sauté the chopped onion until softened, about 3-4 minutes. Add the sweet potato cubes and cook until tender, about 10-12 minutes. Season with cumin, paprika, garlic powder, salt, and pepper.
3. Add the cooked chorizo back into the skillet and stir to combine. Set aside.
4. In a separate pan, fry the eggs to your preferred doneness.
5. To serve, spoon the chorizo and sweet potato mixture into bowls. Top with a fried egg and slices of fresh avocado.
6. Garnish with fresh cilantro and serve warm.

This chorizo and sweet potato breakfast bowl is a delicious blend of smoky, spicy chorizo and the natural sweetness of the sweet potatoes. The fried egg adds a rich touch, while the avocado provides creaminess and freshness. It’s a filling and nutritious option that’s perfect for a satisfying breakfast or brunch.

Chorizo and Bell Pepper Breakfast Omelette

This chorizo and bell pepper breakfast omelette is a simple and flavorful dish that can be made in your crockpot. It combines spicy chorizo, colorful bell peppers, and fluffy eggs to create an omelette that’s perfect for a savory breakfast or brunch.

• 1 lb. ground chorizo
• 1 bell pepper, chopped (any color)
• 8 large eggs
• 1 small onion, chopped
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• 1 cup shredded cheddar cheese
• Fresh parsley for garnish (optional)

1. In a skillet, cook the ground chorizo over medium heat until browned. Drain any excess grease and set aside.
2. In the same skillet, sauté the chopped onion and bell pepper until softened, about 3-4 minutes.
3. In a large bowl, whisk together the eggs, paprika, garlic powder, salt, and pepper.
4. Add the cooked chorizo, sautéed onion, and bell pepper to the egg mixture, then pour the mixture into the crockpot.
5. Cover and cook on low for 3-4 hours, or until the eggs are set and fully cooked through.
6. Sprinkle the shredded cheddar cheese over the top of the omelette and allow it to melt.
7. Garnish with fresh parsley and serve warm.

This chorizo and bell pepper breakfast omelette is packed with flavor and is an easy way to enjoy a hearty, satisfying meal. The chorizo adds a nice spice, while the bell peppers and cheese provide balance and richness. It’s a simple and tasty way to start your day, and it’s perfect for a relaxed weekend brunch.

Chorizo and Mushroom Breakfast Scramble

This chorizo and mushroom breakfast scramble is a savory and satisfying breakfast that’s quick to make and full of flavor. The combination of spicy chorizo and earthy mushrooms creates a deliciously hearty dish that pairs perfectly with scrambled eggs.

• 1 lb. ground chorizo
• 1 cup mushrooms, sliced
• 1 small onion, chopped
• 8 large eggs
• 1 cup shredded mozzarella cheese
• 1 tsp garlic powder
• ½ tsp paprika
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

1. In a skillet, cook the ground chorizo over medium heat until browned. Drain any excess grease and set aside.
2. In the same skillet, sauté the chopped onion and sliced mushrooms until softened, about 4-5 minutes.
3. In a bowl, whisk the eggs together with garlic powder, paprika, salt, and pepper.
4. Add the cooked chorizo, mushrooms, and onion to the egg mixture. Pour the mixture back into the skillet and scramble the eggs until fully cooked.
5. Sprinkle the shredded mozzarella cheese over the scramble and let it melt.
6. Garnish with fresh parsley before serving.

This chorizo and mushroom breakfast scramble is a flavorful and satisfying meal that’s perfect for a quick, filling breakfast. The chorizo adds a bold, smoky flavor, while the mushrooms bring a savory, earthy element. The scrambled eggs and melted mozzarella cheese complete the dish, making it a delicious and hearty option to fuel your morning.

Chorizo and Spinach Breakfast Casserole

This chorizo and spinach breakfast casserole is a hearty and flavorful dish that combines spicy chorizo with nutrient-rich spinach, eggs, and cheese. It’s a great way to start the day with a protein-packed, satisfying meal that can be made in the crockpot for a hands-off breakfast.

• 1 lb. ground chorizo
• 2 cups fresh spinach, chopped
• 8 large eggs
• 1 cup milk
• 1 ½ cups shredded Monterey Jack cheese
• 1 small onion, chopped
• 1 tsp garlic powder
• ½ tsp cumin
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

1. In a skillet, cook the ground chorizo over medium heat until browned, breaking it up with a spoon. Drain any excess grease and set aside.
2. In the same skillet, sauté the chopped onion until softened, about 4 minutes. Add the chopped spinach and cook until wilted, about 2-3 minutes.
3. In a large bowl, whisk together the eggs, milk, garlic powder, cumin, salt, and pepper.
4. Grease the crockpot insert and layer the cooked chorizo and spinach mixture at the bottom.
5. Pour the egg mixture over the chorizo and spinach, then sprinkle shredded Monterey Jack cheese on top.
6. Cover and cook on low for 5-6 hours, until the eggs are set and the casserole is firm.
7. Garnish with fresh parsley before serving.

This chorizo and spinach breakfast casserole is a well-rounded meal that’s both nutritious and delicious. The chorizo provides a spicy kick, while the spinach adds a fresh, earthy flavor. The eggs and cheese create a creamy base that ties everything together, making this casserole a perfect breakfast for any occasion.

Chorizo and Roasted Vegetable Breakfast Bake

This chorizo and roasted vegetable breakfast bake is an easy-to-make, flavorful dish that combines the smokiness of chorizo with a variety of roasted vegetables. The hearty combination of eggs and vegetables makes for a filling and satisfying breakfast, while the chorizo adds just the right amount of spice.

• 1 lb. ground chorizo
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 medium potato, peeled and diced
• 8 large eggs
• 1 cup milk
• 1 ½ cups shredded cheese (cheddar or mozzarella)
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

1. Preheat the oven to 400°F (200°C). Toss the chopped bell pepper, zucchini, and potato in olive oil and season with salt, pepper, and paprika. Roast the vegetables on a baking sheet for 20-25 minutes, until tender.
2. In a skillet, cook the ground chorizo over medium heat until browned. Drain any excess grease and set aside.
3. In a bowl, whisk together the eggs, milk, garlic powder, salt, and pepper.
4. Grease a casserole dish and layer the roasted vegetables at the bottom.
5. Add the cooked chorizo on top of the vegetables, then pour the egg mixture over everything.
6. Sprinkle shredded cheese on top and bake in the oven at 350°F (175°C) for 30-35 minutes, until the eggs are set and the cheese is melted.
7. Garnish with fresh cilantro before serving.

This chorizo and roasted vegetable breakfast bake is a satisfying and well-balanced meal that’s packed with flavor. The roasted vegetables add a sweet, savory element, while the chorizo adds spice and richness. The eggs and cheese bring everything together for a filling and delicious breakfast dish.

Chorizo and Avocado Breakfast Quesadilla

This chorizo and avocado breakfast quesadilla is a simple yet satisfying meal that combines the bold flavors of chorizo, creamy avocado, and melted cheese. It’s quick to prepare and perfect for a breakfast on the go.

• 1 lb. ground chorizo
• 4 flour tortillas
• 1 ripe avocado, sliced
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 2 large eggs
• 1 small onion, chopped
• 1 tsp cumin
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

1. In a skillet, cook the ground chorizo over medium heat until browned. Drain any excess grease and set aside.
2. In the same skillet, sauté the chopped onion until softened, about 3 minutes. Set aside.
3. In a separate pan, scramble the eggs with cumin, salt, and pepper until fully cooked.
4. Heat a large skillet over medium heat. Place one tortilla in the skillet and sprinkle with cheese. Add a portion of the cooked chorizo, scrambled eggs, and sautéed onions. Top with a few slices of avocado.
5. Place a second tortilla on top and cook for 2-3 minutes, until the bottom is golden brown. Flip the quesadilla and cook for another 2-3 minutes until the cheese is melted and the tortilla is crispy.
6. Slice the quesadilla into wedges and garnish with fresh cilantro.

This chorizo and avocado breakfast quesadilla is a tasty and satisfying meal that’s perfect for busy mornings. The combination of spicy chorizo, creamy avocado, and melted cheese creates a flavor-packed dish that’s simple to make and great for a quick breakfast or brunch. It’s an easy and delicious way to enjoy chorizo in the morning!

Note: More recipes are coming soon!