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Slow-Cooker Breakfast Burritos

Prep these tasty, hearty burritos the night before for a quick breakfast in the morning or let them cook while you are away on a weekend afternoon for an easy supper. —Anna Miller, Churdan, Iowa
  • Total Time
    Prep: 25 min. Cook: 3-3/4 hours + standing
  • Makes
    12 servings

Ingredients

  • 1 pound bulk pork sausage
  • 1 package (28 ounces) frozen O'Brien potatoes, thawed
  • 2 cups shredded sharp cheddar cheese
  • 12 large eggs
  • 1/2 cup 2% milk
  • 1/4 teaspoon seasoned salt
  • 1/8 teaspoon pepper
  • 12 flour tortillas (8 inches)
  • Optional toppings: Salsa, sliced jalapenos, chopped tomatoes, sliced green onions and cubed avocado

Directions

  • In a large skillet, cook sausage over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain.
  • In a greased 4- or 5-qt. slow cooker, layer potatoes, sausage and cheese. In a large bowl, whisk eggs, milk, seasoned salt and pepper until blended; pour over top.
  • Cook, covered, on low 3-3/4 to 4-1/4 hours or until eggs are set and a thermometer reads 160°. Uncover and let stand 10 minutes. Serve in tortillas with toppings of your choice.
Nutrition Facts
1 burrito: 359 calories, 15g fat (6g saturated fat), 205mg cholesterol, 480mg sodium, 39g carbohydrate (2g sugars, 3g fiber), 16g protein.

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