Crockpot Loaded Baked Potato & Chorizo Frittata Tips, FAQ & printable recipe

Tips for success

For the best texture, make sure the potatoes are fully roasted before adding them to the slow cooker. Undercooked potatoes will remain crunchy and may not soften enough during the slow cook.

If you prefer a spicier frittata, use hot chorizo or add a pinch of red pepper flakes to the egg mixture. You can also swap the garlic chives for a tablespoon of chopped fresh thyme or rosemary for an herbaceous twist.

To achieve a beautiful golden top, you can place the slow cooker insert under the broiler for 2 to 3 minutes after cooking, but make sure the insert is oven-safe. Alternatively, sprinkle extra cheese on top during the last 15 minutes of cooking.

Leftovers can be reheated in the microwave or in a skillet, but the frittata is best served warm. For a brunch buffet, keep the slow cooker on 'Warm' and let guests serve themselves.

Variations

• Vegetarian Version: Omit the chorizo and bacon. Add 1 cup of sautéed mushrooms, bell peppers, and onions, and use 1 cup of shredded pepper jack cheese for a smoky kick. Roast the vegetables along with the potatoes for extra flavor.
• Southwest Twist: Add 1 can (4 oz) of diced green chiles and 1 teaspoon of ground cumin to the egg mixture. Replace the cheddar with a Mexican cheese blend. Top with fresh pico de gallo and sliced avocado instead of sour cream.
• Ham and Swiss: Swap the chorizo for 1 cup of diced cooked ham and use Swiss cheese instead of cheddar. Add 1 tablespoon of Dijon mustard to the egg mixture for a tangy flavor. Garnish with fresh parsley instead of scallions.
• Spicy Sausage and Pepper: Use hot Italian sausage instead of chorizo, and add 1/2 cup of sliced jalapeños and 1/2 cup of roasted red peppers. Substitute the cheddar with smoked gouda. Top with a drizzle of hot honey for a sweet-heat contrast.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven.

Freezer

Wrap individual slices in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Microwave slices for 1 to 2 minutes, or reheat in a 350°F oven for 10 minutes until warmed through.

Store leftover frittata in an airtight container in the refrigerator for up to 4 days. Let it cool completely before refrigerating. Reheat individual slices in the microwave for 30 to 60 seconds, or in a skillet over medium heat until warmed through.

This frittata is an excellent make-ahead breakfast. Assemble the entire dish the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook on low for 3 hours.

You may need to add 15 to 30 minutes of cooking time if starting from cold. Alternatively, cook the frittata fully, let it cool, and refrigerate for up to 4 days.

Serving ideas

Serve this frittata straight from the slow cooker for a casual breakfast or brunch.

Cut into thick wedges and top each with a dollop of sour cream, extra crispy bacon, and a sprinkle of sliced scallions. Pair it with fresh fruit, toast, or a simple green salad for a complete meal.

For a heartier spread, offer hot sauce, salsa, or avocado slices on the side. The frittata also makes a great protein-packed lunch—serve it with a side of roasted vegetables or a mixed greens salad. Because it holds its shape, it's easy to pack for work or school.

Frequently asked questions

Recipe card

Crockpot Loaded Baked Potato & Chorizo Frittata

Prep 15 minCook 3 hTotal 3 h 15 minServes 8

Ingredients

• 3 cups diced roasted russet potatoes
• 1 lb fresh chorizo, browned
• 6 slices bacon, cooked and crumbled
• 12 large eggs
• 1/2 cup sour cream
• 2 tbsp chopped fresh garlic chives
• 2 cups shredded sharp cheddar cheese
• Sliced scallions, for serving
• Sour cream, for serving
• Crispy bacon, for serving

Instructions

1. Lightly grease the insert of a 6-quart slow cooker. Spread the diced roasted russet potatoes evenly over the bottom. Scatter the browned chorizo and crumbled bacon over the potatoes, reserving a little bacon for the top if desired.
2. In a large mixing bowl, whisk the 12 eggs until the yolks and whites are completely combined. Add the sour cream and chopped garlic chives, and whisk again until smooth. Season lightly with salt and pepper if desired.
3. Pour the egg mixture over the potato, chorizo, and bacon layer in the slow cooker. Sprinkle the shredded sharp cheddar cheese evenly over the top. Use a spatula to gently press the cheese into the egg mixture so it is partially submerged.
4. Cover the slow cooker with its lid. Cook on LOW for 3 hours, or until the frittata is set in the center and the edges are golden brown. Avoid opening the lid during the first 2 hours to maintain an even temperature.
5. After 3 hours, insert a knife or toothpick into the center of the frittata. It should come out clean, and an instant-read thermometer inserted into the center should register at least 160°F (71°C). If not done, cover and cook for 15 to 30 more minutes.
6. Turn off the slow cooker and let the frittata rest for 5 to 10 minutes. Run a spatula around the edges to loosen it, then slice into wedges directly in the insert or carefully lift the whole frittata out using a large spatula.
7. Top each wedge with a dollop of sour cream, extra crispy bacon, and sliced scallions. Serve warm.

Contains: eggs, milk

Estimated nutrition per serving

Calories

420

Protein

28 g

Carbohydrates

18 g

Fat

26 g

Automatic estimate from the ingredient list, not laboratory-verified.