Crockpot Breakfast Burritos
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!
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
Calories: 492kcalCarbohydrates: 32gProtein: 24gFat: 30gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 221mgSodium: 855mgPotassium: 497mgFiber: 3gSugar: 3gVitamin A: 940IUVitamin C: 21mgCalcium: 343mgIron: 3mg
*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.
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