Whip up hearty Crockpot Breakfast Burritos using your slow cooker! This easy recipe layers savory sausage, hash browns, eggs, and cheese, creating a delicious filling that's ready to be rolled into tortillas. Perfect for busy mornings or feeding a crowd!
Crockpot Breakfast Burritos
With a busy family, breakfast can get complicated in the mornings. This recipe for making the BEST breakfast burritos in the crockpot is a game-changer! This breakfast is made by slow-cooking a mixture of breakfast staples directly in a crockpot. This dish combines breakfast sausage, frozen hash browns, diced onion and bell pepper, minced garlic, and a blend of cheddar and pepper Jack cheeses with a whisked mixture of eggs, half-and-half, and spices.
Once cooked, the savory filling is spooned into large, soft flour tortillas, which are then folded and rolled into burritos. This makes a warm, hearty breakfast without the need to cook in multiple pans, which helps with both time and cleanup!
Breakfast burritos made in the crock pot are perfect for lazy weekends to busy mornings. Great for feeding a crowd, they can be dressed up with salsa, guacamole, or other burrito toppings. Eat them on the go on the way to work or school, or make them for a camping trip or road trip. No matter how you enjoy them, slow cooker burritos are the best way to enjoy breakfast.
Why You'll Love These Crockpot Breakfast Burritos
- One-pot breakfast: This recipe allows you to assemble everything in the crockpot and let it cook without constant attention or multiple pans.
- Make ahead: A great make-ahead option, perfect for prepping during the day and reheating for breakfast throughout the week.
- Versatile: The burritos are easily customizable, letting you add or swap ingredients based on your preferences or what you have on hand.
- Feed a large crowd: They're great for feeding a large group and are a budget-friendly breakfast option.
- On the go: The recipe makes burritos that are portable, making them an excellent choice for breakfasts on the go.
- Meal prep: Leftovers reheat well, making sure you have a quick, tasty option for breakfast for the workweek.
Ingredients
- Breakfast Sausage - Adds a rich, savory flavor and source of protein that forms the base of the burrito filling.
- Frozen Hash Browns - Provides a hearty, potato-based filling, absorbing flavors of the other ingredients.
- Onion and Garlic - Adds aromatic flavor that pairs well with eggs, cheese, and sausage.
- Bell Pepper - Adds a sweet, crisp contrast to the savory ingredients, adding freshness.
- Cheese (shredded cheddar, pepper jack) - Melts into the mixture, offering a cheesy texture and a blend of sharp and spicy flavors.
- Flour Tortillas - Serve as the wrap for the burrito, holding all the ingredients together in a soft, pliable shell that's easy to eat.
- Eggs - Bind the ingredients together, making the filling cohesive while adding more protein.
- Half and Half - Adds creaminess to the egg mixture.
- Seasonings (salt, pepper, dried parsley, paprika, salt) - These spices season the dish, balancing the flavors with warmth, depth, and a slight kick of heat.
How To Make Crock Pot Breakfast Burritos
Cook the breakfast sausage: Brown the sausage in a skillet over medium-high heat, breaking up with a spatula. Drain off the grease and set aside.
Layer the ingredients: Grease the inside of the crock pot with non-stick cooking spray. Layer the frozen hash browns on the bottom. Mix the cooked sausage along with the onions, bell pepper, garlic, and half of each cheese in a large bowl. Spread over the hash browns.
Add the egg mixture: In a separate bowl, add the dried seasonings, eggs, and half and half. Whisk until fully combined. Pour the egg mixture over the sausage and hashbrowns in the crock pot evenly. Layer the remaining hash browns on top of the eggs.
Cover and cook: Add the lid to the top and cook on HIGH for 2 ½ - 3 hours. During the last 30 minutes of cook time, cover with the remaining cheese and continue to until the cheese is melted.
Assemble the burritos: Warm the tortillas if needed. Spoon the burrito filling into the flour tortillas along with your favorite toppings. Fold the sides of the tortillas in and roll it into a burrito. Enjoy!
Helpful Recipe Tips
- Brown the breakfast sausage thoroughly before adding it to the crockpot to ensure it's fully cooked and does not leave the dish greasy.
- Whisk the egg mixture well to incorporate air, making the eggs lighter and fluffier in the final dish.
- Use non-stick cooking spray generously in the crockpot to prevent sticking and for easy cleanup.
- Add cheese in the middle and on top of the layers for a gooey texture throughout and a melted top.
- Keep the crockpot covered during cooking to maintain moisture and prevent the edges from drying out.
- Avoid overfilling the tortillas to ensure they can be rolled easily and hold their shape.
- Warm the flour tortillas before filling to make them more pliable so the filling stays in.
Flavor Variations and Substitutions
- Swap breakfast sausage with chorizo for a spicier flavor.
- Use frozen sweet potatoes instead of hash browns for a subtle sweetness.
- Add spinach or kale to add a pop of color and boost the dish with leafy greens.
- Add diced jalapeños or green chilies to the egg mixture for an extra kick of heat.
- For a vegetarian option, omit the sausage, increase the amount of bell peppers and onions, and add mushrooms.
- Mix in black or refried beans for added fiber and a Mexican-inspired flavor.
Breakfast Burrito Topping Ideas
- Avocado
- Salsa
- Sour cream
- Cilantro
- Tomatoes
- Jalapeños
- Cotija cheese
- Green onions
- Hot sauce
- Queso fresco
- Black beans
- Grilled Corn
- Lime wedges
- Enchilada Sauce
- Pickled Red onions
- Guacamole
- Pico de gallo
Storing & Freezing
Storing: Place leftover breakfast burrito filling in an airtight container and refrigerate for up to 4 days.
Freezing: Wrap each breakfast burrito individually in foil or plastic wrap, then place them in a freezer bag. Freeze for up to 3 months.
Reheating: For refrigerated burritos, unwrap and microwave on high for 1-2 minutes or until heated through. For frozen burritos, thaw overnight in the refrigerator, then microwave or warm in an oven at 350°F for 10-15 minutes.
Frequently Asked Questions
To prevent breakfast burritos from getting soggy, ensure the filling ingredients, especially the egg mixture and sautéed vegetables, are not overly moist before assembling. Cool the cooked ingredients slightly before wrapping it in tortillas, and if freezing, wrap them tightly in foil to protect against freezer moisture.
Yes, you can use fresh potatoes; dice them and cook them until tender before adding them to the recipe. This may add extra cooking time but offers a fresher taste and texture.
Yes, you can substitute the breakfast sausage with diced ham, bacon, or even a plant-based protein for a vegetarian option.
Warm the tortillas slightly in the microwave or on a skillet to make them more pliable and less likely to tear when rolling. This softens the tortillas, making them easier to handle and wrap around the filling.
More Crockpot Breakfast Recipes
- Crockpot Tater Tot Breakfast Casserole
- Cracker Barrel Fried Apples
- Crockpot Breakfast Casserole
- Crock Pot French Toast
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Crockpot Breakfast Burritos
Ingredients
- 1 pound breakfast sausage
- 32 ounces frozen hash browns
- 1 medium yellow onion diced
- 1 medium bell pepper diced
- 3 teaspoons garlic minced
- 2 cups cheddar cheese shredded and divided in half
- 1½ cups pepper Jack cheese shredded and divided in half
- 12 large soft flour tortillas
Egg Mixture
- 10 large large eggs
- 1 cups half and half
- 1 teaspoon black pepper
- 1 teaspoon dried parsley
- ½ teaspoon paprika
- ½ teaspoon salt
Instructions
- Over medium-high heat in a large skillet. Brown sausage until there is no longer any pick. Drain off the grease and set aside.
- Spray the crock pot with a non-stick cooking spray. Then layer half of the hash browns on the bottom.
- Add cooked sausage, onions, bell pepper, garlic, and half of each cheese in a large bowl. Mix until well combined and spread over the hash browns.
- Add eggs, half and half, pepper, parsley, paprika, and salt in a medium bowl. Whisk until well combined. Pour egg mixture over sausage and hash browns.
- Layer the remaining hash browns over the top.
- Cover and cook on high for 2 ½ - 3 hours. During the last 30 minutes of cook time, cover with the remaining cheese and continue to cook.
- Spoon the burrito filling into the flour tortillas. Fold the sides of the tortillas in and roll up the burritos.
Notes
- The best part about these burritos is that you can change the ingredients to make them your own. For example, you can swap out the sausage for diced ham, bacon, or a vegetarian meatless option. Mix up the cheese by using pepper jack, gruyere, or mozzarella. Instead of hash browns, use diced fresh potatoes or sweet potatoes. Add mushrooms, jalapenos, or black beans for extra flavor.
- These are perfect for a quick morning meal. Freeze each breakfast burrito individually in foil or plastic wrap, then store them in a freezer bag. They'll stay good for up to 3 months.
- If you refrigerated the burritos, all you need to do is remove the wrapping and pop them in the microwave on high for 1-2 minutes until hot or put them in the oven at 350°F for 10-15 minutes. If you froze them for an easy breakfast. Just put them in the fridge overnight to let them thaw before reheating them.
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
Shelly Farlow says
What is even better is if you brown the burrito in a skillet after you fill it
Ryan Allen says
That definitely takes them to the next level.