Crockpot Breakfast Burritos

Close up of a crock pot breakfast burrito cut in half on a plate.

5 from 1 vote

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!

Prep Time15

Cook Time4

Total Time4 15

Course: Breakfast

Cuisine: American

Servings:

Calories: 492kcal

Author: Ryan Allen

Equipment

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