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Breakfast burritos are so delicious, but honestly, they are a ton of work to make. When I’ve made them before, I always end up with about three different dirty pans, something that inevitably burned while I was distracted cooking something else, and a stove that is a total mess. This Slow Cooker Breakfast Burrito recipe takes away all the pain of using 5 million pots and pans. All you have to do is throw all of the ingredients in the slow cooker and then warm up some tortillas, stuff and roll them, and serve.
Ingredients for Slow Cooker Breakfast Burritos
These are the ingredients that I use to make my slow cooker breakfast burritos, but you can customize them to use whatever you like. If you prefer, hashbrowns, you can totally do that. if you prefer a different kind of cheese, or a different vegetable, you can do that too.
- frozen bag potatoes O’Brien (my grocery store always has these in the freezer section)
- cheddar cheese
How to Make Slow Cooker Breakfast Burritos
To make these breakfast burritos, start by cooking the sausage over the stove until it is cooked through. You can sop up some of the grease with a paper towel.
Prepare your slow cooker by spraying it with nonstick spray (or using a slow cooker liner). Find all of my favorite slow cooker essentials here!
Place the potatoes into the bottom of the slow cooker, then place the cooked sausage on top and sprinkle with cheese.
Next, add the eggs, milk, salt, and pepper to a small bowl and whisk to break the yolks. Pour the eggs on top of everything else in the slow cooker and don’t stir it up. You want everything to be layered.
Cover the slow cooker with the lid and cook on low for about 3 1/2 to 4 hours, or until the egg eggs are set and everything has reached 165° internally (if you don’t have a meat thermometer, you really need to get one).
Scoop the mixture into cooked tortillas, roll up, and enjoy!