BREAKFAST, RECIPES

Slow Cooker Breakfast Burritos

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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. 

  • sausage
  • frozen bag potatoes O’Brien (my grocery store always has these in the freezer section)
  • bell peppers (use whatever color that you like!)
  • cheddar cheese
  • eggs
  • milk
  • salt
  • pepper

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!

Slow Cooker Breakfast Ideas

Blueberry Cream Cheese French Toast Casserole

Cracker Barrel Hashbrown Casserole

Slow Cooker Breakfast Potatoes

Slow Cooker Breakfast Burritos

3 from 2 votes
Recipe by Julia Pacheco Course: Breakfast, BrunchCuisine: Mexican, AmericanDifficulty: Easy
Servings

4-5

servings
Prep time

10

minutes
Cooking time

4

hours

Ingredients

  • 1 lb 1 sausage

  • 28 oz 28 frozen bag potatoes O’Brien, thawed

  • 1 1 bell pepper, diced

  • 1 1/2 cups 1 1/2 cheddar cheese, shredded

  • 12 12 eggs

  • 1/2 cup 1/2 milk

  • 1/2 tsp 1/2 salt

  • 1/2 tsp 1/2 pepper

Directions

  • To a skillet over medium heat, cook the sausage and break it into crumbles. Remove any grease from the pan. I like to remove the excess grease by blotting a paper towel around in the pan with a spatula until it is absorbed.
  • Spray a slow cooker with nonstick spray and place the potatoes to the bottom. Place the cooked sausage on top of the potatoes, then sprinkle the sausage with the cheese.
  • To a medium sized bowl, add in the eggs, milk, salt, and pepper. Whisk to break the egg yolks and pour the egg mixture over the top of everything in the slow cooker. Don’t stir it.
  • Cover with a lid and cook on low for about 3 1/2 to 4 hours or until the egg has set and reached 165 degrees internally. Divide the mixture into cooked tortillas. Enjoy!

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