Introduction: Craving a Hearty, Easy Breakfast?
Want a delicious, make-ahead meal that’s perfect for busy mornings, brunches, or feeding a crowd? Slow-Cooker Breakfast Burritos are the ultimate recipe! This hands-off dish combines savory sausage, crispy O’Brien potatoes, fluffy eggs, and melty cheddar cheese, all wrapped in warm flour tortillas. With customizable toppings like salsa and avocado, it’s a Tex-Mex delight. Ready to create a satisfying, crowd-pleasing breakfast? Let’s dive into this tasty recipe!
Overview: Why Slow-Cooker Breakfast Burritos Are Special
Slow-Cooker Breakfast Burritos are a flavorful, filling dish that simplifies morning meal prep. The slow-cooker method makes them stand out. Here’s why they’re so special:
- Time Requirement: About 15 minutes prep, 8-10 minutes sausage cooking, 3.75-4.25 hours cooking on Low, for a total of about 4-4.5 hours.
- Difficulty Level: Easy! Simple cooking, layering, and wrapping steps make it ideal for beginners or busy cooks.
- Why It’s Unique: The slow cooker creates a perfectly set egg mixture with minimal effort, blending sausage, cheesy potatoes, and eggs into a cohesive filling. O’Brien potatoes add peppers and onions for extra flavor, and the dish is versatile—customize with toppings like jalapeños or tomatoes. Perfect for meal prepping, feeding a group, or enjoying a hearty breakfast anytime.
This recipe is savory, versatile, and perfect for breakfast lovers or fans of Tex-Mex flavors. Let’s get cooking!
Essential Ingredients
This recipe serves 12 and uses pantry staples for a hearty dish. Here’s what you’ll need for the original (1x) recipe:
- For the Filling:
- 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
- For Assembly:
- 12 flour tortillas (8 inches), warmed
- Optional toppings: Salsa, sliced jalapeños, chopped tomatoes, sliced green onions, cubed avocado
Why These Ingredients Matter
- Pork Sausage: Adds savory, spiced flavor.
- O’Brien Potatoes: Provide crispy texture with built-in peppers and onions.
- Cheddar Cheese: Creates a melty, tangy layer.
- Eggs and Milk: Form a fluffy, creamy base.
- Seasoned Salt, Pepper: Enhance overall flavor.
- Flour Tortillas: Soft, sturdy wraps for the filling.
- Toppings: Salsa, jalapeños, tomatoes, green onions, and avocado add freshness and spice.
Substitutions and Variations
- Sausage: Swap with turkey sausage, chorizo, or plant-based sausage.
- Potatoes: Use 28 ounces frozen hash browns or diced fresh potatoes (par-cooked).
- Cheese: Replace with Monterey Jack, pepper jack, or a Mexican blend.
- Milk: Use whole milk, almond milk, or heavy cream for richer eggs.
- Eggs: Use 3 cups egg substitute for a lower-cholesterol option.
- Tortillas: Swap with corn tortillas (gluten-free) or whole-wheat tortillas.
- Gluten-Free: Use gluten-free tortillas and ensure sausage and seasoned salt are gluten-free.
- Spicy Burritos: Add 1/4 teaspoon cayenne or 1/2 cup diced green chiles to the egg mixture.
- Veggie-Packed: Mix in 1 cup sautéed spinach, mushrooms, or bell peppers with the potatoes.
Step-by-Step Instructions
Making Slow-Cooker Breakfast Burritos is quick and easy, with minimal prep and a hands-off slow-cooker finish. Follow these steps for a perfect dish!
Step 1: Prep Your Ingredients
- Thaw 1 package (28 ounces) frozen O’Brien potatoes.
- Shred 2 cups sharp cheddar cheese (if not pre-shredded).
- Measure 1/2 cup 2% milk, 1/4 teaspoon seasoned salt, 1/8 teaspoon pepper.
- Warm 12 flour tortillas (8 inches) in a microwave (wrap in a damp towel for 30 seconds) or skillet.
- Prep optional toppings: measure salsa, slice jalapeños, chop tomatoes, slice green onions, cube avocado.
Tip: Thaw potatoes in the fridge overnight or microwave according to package instructions; prep toppings while the slow cooker works to save time.
Step 2: Cook the Sausage
- Cook Sausage: In a large skillet over medium heat, cook 1 pound bulk pork sausage, breaking it into crumbles, until no longer pink, about 8-10 minutes.
- Drain: Drain excess grease from the skillet to reduce oiliness.
Tip: Use a wooden spoon to crumble sausage finely; drain in a colander for a cleaner filling.
Step 3: Layer the Slow Cooker
- Grease Slow Cooker: Grease a 4- or 5-quart slow cooker with cooking spray or butter.
- Layer Ingredients: Layer thawed O’Brien potatoes, cooked sausage, and shredded cheddar cheese in the slow cooker.
Tip: Spread layers evenly for consistent cooking; no need to stir at this stage.
Step 4: Prepare the Egg Mixture
- Whisk Eggs: In a large bowl, whisk 12 large eggs, 1/2 cup milk, 1/4 teaspoon seasoned salt, and 1/8 teaspoon pepper until blended.
- Pour Over: Pour the egg mixture evenly over the layered ingredients in the slow cooker.
Tip: Whisk eggs thoroughly for a fluffy texture; pour slowly to cover all layers.
Step 5: Slow Cook
- Cook on Low: Cover and cook on Low for 3.75-4.25 hours, until eggs are set and a thermometer inserted in the center reads 160°F (71°C).
Tip: Check at 3.75 hours; avoid lifting the lid early to maintain heat. Eggs should be firm but not rubbery.
Step 6: Rest and Serve
- Rest: Uncover and let the mixture stand for 10 minutes to firm up and cool slightly.
- Assemble Burritos: Spoon about 1/2 cup filling onto the center of each warmed tortilla. Add desired toppings (salsa, jalapeños, tomatoes, green onions, avocado).
- Wrap: Fold the bottom of the tortilla over the filling, then fold in the sides and roll tightly.
- Serve: Serve immediately or keep warm in a low oven (200°F) for up to 30 minutes.
Tip: Use a slotted spoon to avoid excess moisture; wrap tightly to prevent spilling.
Assembly: Building the Perfect Slow-Cooker Breakfast Burritos
Assembling Slow-Cooker Breakfast Burritos is all about creating hearty, portable burritos with a cheesy, eggy filling. Here’s how to put it together:
- Cook Sausage: Brown sausage for savory flavor.
- Layer Ingredients: Stack potatoes, sausage, and cheese in the slow cooker.
- Add Eggs: Pour whisked egg mixture over the layers.
- Slow Cook: Cook until eggs are set and flavorful.
- Wrap and Top: Fill tortillas with the mixture and add fresh toppings.
Presentation Tips:
- Serve on a platter with toppings in small bowls for a DIY burrito bar.
- Garnish with extra green onions or a drizzle of hot sauce for color.
- Pair with orange juice, coffee, or a fruit salad for brunch.
- Use colorful plates or a wooden board to showcase the wrapped burritos.
Serving Suggestions
Slow-Cooker Breakfast Burritos are versatile and perfect for a variety of occasions. Here are some ideas to enjoy them:
- Morning Rush: Prep the night before and serve for a quick breakfast.
- Brunch Party: Offer with mimosas, smoothies, or yogurt parfaits for a festive spread.
- Game-Day Snack: Serve with nachos or chips and salsa for a hearty buffet.
- Camping Meal: Cook in a portable slow cooker and wrap in foil for easy eating.
- With Extras: Add a side of sour cream, guacamole, or pickled red onions.
Storage and Make-Ahead Tips
Slow-Cooker Breakfast Burritos are great for leftovers or meal prep. Here’s how to keep them fresh:
- Storing Leftovers:
- Store filling in an airtight container in the fridge for up to 4 days. Keep tortillas and toppings separate.
- Reheating: Reheat filling in a skillet over medium heat, about 5 minutes, or microwave for 1-2 minutes. Warm tortillas before assembling.
- Make-Ahead Tips:
- Filling: Cook sausage and layer ingredients in the slow cooker the night before; refrigerate. Add egg mixture and cook in the morning.
- Burritos: Assemble burritos (without wet toppings like salsa) and wrap in foil. Refrigerate for up to 2 days or freeze for up to 1 month.
- Freezing: Freeze wrapped burritos in a freezer bag. Thaw in the fridge overnight and reheat in a 350°F oven for 10-15 minutes or microwave for 2-3 minutes.
Tip: Add fresh toppings like avocado or salsa after reheating to maintain freshness.
Recipe Variations
Slow-Cooker Breakfast Burritos are versatile and easy to customize. Here are some fun twists to try:
- Spicy Burritos: Add 1/2 cup diced green chiles or 1 teaspoon hot sauce to the egg mixture.
- Gluten-Free: Use gluten-free corn tortillas and ensure sausage and seasoned salt are gluten-free.
- Vegetarian: Replace sausage with 1 pound sautéed mushrooms or plant-based crumbles.
- Low-Fat: Use turkey sausage, reduced-fat cheese, and skim milk.
- Mexican-Inspired: Mix in 1/2 cup black beans or corn with the potatoes.
- Cheesy Deluxe: Add 1/2 cup shredded Monterey Jack or crumbled cotija cheese.
- Oven Option: Cook sausage and mix with potatoes, cheese, and egg mixture. Bake in a greased 13×9-inch dish at 350°F for 30-35 minutes until set.
Tip: Keep the egg-potato-sausage base for the classic breakfast burrito flavor.
Conclusion: Savor Your Slow-Cooker Breakfast Burritos!
You’ve just made Slow-Cooker Breakfast Burritos—a hearty, cheesy, and portable dish that’s perfect for any occasion! This slow-cooker recipe is easy, versatile, and so delicious it’ll become a go-to for mornings, brunches, or meal prep. Whether you load them with salsa or keep it simple, these burritos are sure to impress. Grab a burrito, add your favorite toppings, and enjoy the Tex-Mex goodness. What’s your go-to burrito topping? Share your ideas in the comments, and happy cooking!
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Slow-Cooker Breakfast Burritos
Description
Want a delicious, make-ahead meal that’s perfect for busy mornings, brunches, or feeding a crowd? Slow-Cooker Breakfast Burritos are the ultimate recipe! This hands-off dish combines savory sausage, crispy O’Brien potatoes, fluffy eggs, and melty cheddar cheese, all wrapped in warm flour tortillas
Ingredients
- For the Filling:
- 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
- For Assembly:
- 12 flour tortillas (8 inches), warmed
- Optional toppings: Salsa, sliced jalapeños, chopped tomatoes, sliced green onions, cubed avocado
Why These Ingredients Matter
- Pork Sausage: Adds savory, spiced flavor.
- O’Brien Potatoes: Provide crispy texture with built-in peppers and onions.
- Cheddar Cheese: Creates a melty, tangy layer.
- Eggs and Milk: Form a fluffy, creamy base.
- Seasoned Salt, Pepper: Enhance overall flavor.
- Flour Tortillas: Soft, sturdy wraps for the filling.
- Toppings: Salsa, jalapeños, tomatoes, green onions, and avocado add freshness and spice.
Substitutions and Variations
- Sausage: Swap with turkey sausage, chorizo, or plant-based sausage.
- Potatoes: Use 28 ounces frozen hash browns or diced fresh potatoes (par-cooked).
- Cheese: Replace with Monterey Jack, pepper jack, or a Mexican blend.
- Milk: Use whole milk, almond milk, or heavy cream for richer eggs.
- Eggs: Use 3 cups egg substitute for a lower-cholesterol option.
- Tortillas: Swap with corn tortillas (gluten-free) or whole-wheat tortillas.
- Gluten-Free: Use gluten-free tortillas and ensure sausage and seasoned salt are gluten-free.
- Spicy Burritos: Add 1/4 teaspoon cayenne or 1/2 cup diced green chiles to the egg mixture.
- Veggie-Packed: Mix in 1 cup sautéed spinach, mushrooms, or bell peppers with the potatoes.
Instructions
Step 1: Prep Your Ingredients
- Thaw 1 package (28 ounces) frozen O’Brien potatoes.
- Shred 2 cups sharp cheddar cheese (if not pre-shredded).
- Measure 1/2 cup 2% milk, 1/4 teaspoon seasoned salt, 1/8 teaspoon pepper.
- Warm 12 flour tortillas (8 inches) in a microwave (wrap in a damp towel for 30 seconds) or skillet.
- Prep optional toppings: measure salsa, slice jalapeños, chop tomatoes, slice green onions, cube avocado.
Tip: Thaw potatoes in the fridge overnight or microwave according to package instructions; prep toppings while the slow cooker works to save time.
Step 2: Cook the Sausage
- Cook Sausage: In a large skillet over medium heat, cook 1 pound bulk pork sausage, breaking it into crumbles, until no longer pink, about 8-10 minutes.
- Drain: Drain excess grease from the skillet to reduce oiliness.
Tip: Use a wooden spoon to crumble sausage finely; drain in a colander for a cleaner filling.
Step 3: Layer the Slow Cooker
- Grease Slow Cooker: Grease a 4- or 5-quart slow cooker with cooking spray or butter.
- Layer Ingredients: Layer thawed O’Brien potatoes, cooked sausage, and shredded cheddar cheese in the slow cooker.
Tip: Spread layers evenly for consistent cooking; no need to stir at this stage.
Step 4: Prepare the Egg Mixture
- Whisk Eggs: In a large bowl, whisk 12 large eggs, 1/2 cup milk, 1/4 teaspoon seasoned salt, and 1/8 teaspoon pepper until blended.
- Pour Over: Pour the egg mixture evenly over the layered ingredients in the slow cooker.
Tip: Whisk eggs thoroughly for a fluffy texture; pour slowly to cover all layers.
Step 5: Slow Cook
- Cook on Low: Cover and cook on Low for 3.75-4.25 hours, until eggs are set and a thermometer inserted in the center reads 160°F (71°C).
Tip: Check at 3.75 hours; avoid lifting the lid early to maintain heat. Eggs should be firm but not rubbery.
Step 6: Rest and Serve
- Rest: Uncover and let the mixture stand for 10 minutes to firm up and cool slightly.
- Assemble Burritos: Spoon about 1/2 cup filling onto the center of each warmed tortilla. Add desired toppings (salsa, jalapeños, tomatoes, green onions, avocado).
- Wrap: Fold the bottom of the tortilla over the filling, then fold in the sides and roll tightly.
- Serve: Serve immediately or keep warm in a low oven (200°F) for up to 30 minutes.
Tip: Use a slotted spoon to avoid excess moisture; wrap tightly to prevent spilling.
FAQs
Q: Are Slow-Cooker Breakfast Burritos healthy?
A: Eggs and sausage provide protein, but cheese and tortillas add fat and carbs. Use lean sausage, low-fat cheese, or add veggies for a lighter option. Pair with fruit for balance.
Q: Can I use frozen potatoes without thawing?
A: Thawing is recommended for even cooking, but you can use frozen potatoes; increase cooking time by 30-45 minutes and check for doneness.
Q: Why are my eggs rubbery?
A: Overcooking can cause this. Cook until just set (160°F/71°C) and let stand for 10 minutes to avoid drying out.
Q: Can I cook this on High?
A: Yes, cook on High for 1.5-2 hours, checking for 160°F (71°C). Low is better for tender eggs.
Q: Can I make smaller burritos?
A: Yes, use 6-inch tortillas and reduce filling to 1/4 cup per burrito, yielding about 18-20 smaller burritos.
Q: Can I freeze Slow-Cooker Breakfast Burritos?
A: Yes! Wrap assembled burritos (without wet toppings) in foil and freeze for up to 1 month. Thaw, reheat, and add fresh toppings before serving.