Slow Cooker Breakfast Burritos
Breakfast Burritos in the slow cooker is one of my hacks for feeding a crowd. All you have to do is throw the ingredients in the slow cooker then wrap them up in a tortilla.
Servings: 4 servings
Ingredients
- 1 lb sausage
- 28 oz frozen bag potatoes O’Brien thawed
- 1 ½ cups cheddar cheese shredded
- 12 eggs
- ½ cup milk
- ½ tsp salt
- ½ tsp pepper
Instructions
- 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 on the bottom. Place the cooked sausage on top of the potatoes, then sprinkle the sausage with the cheese.
- To a medium-sized bowl, add 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!
Nutrition
Calories: 888kcal | Carbohydrates: 39g | Protein: 49g | Fat: 59g | Saturated Fat: 23g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 22g | Trans Fat: 0.3g | Cholesterol: 619mg | Sodium: 1532mg | Potassium: 1111mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1273IU | Vitamin C: 17mg | Calcium: 442mg | Iron: 6mg
