Introduction: Craving a Hearty, Hands-Off Breakfast That’s Perfect for Sharing?
Ever wanted to whip up a delicious, filling breakfast without standing over the stove? Slow-Cooker Breakfast Burritos are the perfect recipe! This easy dish combines savory sausage, cheesy potatoes, and fluffy eggs in a slow cooker, ready to be wrapped in warm tortillas with your favorite toppings. Ideal for weekend brunches, feeding a crowd, or meal-prep mornings, these burritos are a game-changer. Ready to make a protein-packed, customizable meal with minimal effort? Let’s dive into this tasty recipe!
Overview: Why Slow-Cooker Breakfast Burritos are Special
Slow-Cooker Breakfast Burritos are a convenient, all-in-one breakfast that brings bold flavors and hearty ingredients together with the ease of slow cooking. Here’s why they’re so special:
- Time Requirement: About 15 minutes prep, 3.75-4.25 hours cooking on Low, plus 10 minutes standing, for a total of around 4-4.5 hours (mostly hands-off).
- Difficulty Level: Easy! Perfect for beginners or anyone wanting a low-effort, high-flavor meal.
- Why It’s Unique: The slow cooker does all the work, cooking sausage, potatoes, and eggs into a cheesy, cohesive filling that’s ready to scoop into tortillas. It’s versatile, great for feeding a group, and customizable with toppings like salsa, avocado, or jalapeños for a personalized touch.
This recipe is hearty, family-friendly, and perfect for busy mornings or gatherings. Let’s get cooking!
Essential Ingredients
This recipe makes 12 burritos (serves 12) and uses simple ingredients for a satisfying breakfast. 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, spicy flavor and protein to the filling.
- O’Brien Potatoes: Provide hearty texture with diced potatoes, onions, and peppers for a built-in veggie boost.
- Cheddar Cheese: Brings sharp, melty goodness to tie the filling together.
- Eggs and Milk: Create a fluffy, creamy base that sets perfectly in the slow cooker.
- Seasoned Salt and Pepper: Enhance the flavors with a savory, balanced seasoning.
- Flour Tortillas: Soft, warm wraps that make the filling portable and easy to eat.
- Optional Toppings: Add freshness, heat, or creaminess to customize each burrito.
Substitutions and Variations
- Sausage: Swap with turkey sausage, chorizo, or plant-based sausage for vegetarian.
- Potatoes: Use frozen hash browns or diced fresh potatoes (parboil first to soften).
- Cheese: Replace with Monterey Jack, pepper jack, or a dairy-free cheese alternative.
- Eggs: Use egg whites or a vegan egg substitute for dietary needs (adjust cooking time).
- Milk: Substitute with whole milk, almond milk, or oat milk.
- Tortillas: Swap with corn tortillas (gluten-free) or whole-wheat tortillas.
- Gluten-Free: Use gluten-free tortillas and check sausage and seasoned salt for additives.
- Lower Fat: Use turkey sausage, reduced-fat cheese, and egg whites.
- Veggie Boost: Add 1 cup chopped spinach, bell peppers, or mushrooms with the potatoes.
- Spicy Kick: Mix 1/2 teaspoon chili powder or a dash of hot sauce into the egg mixture.
Step-by-Step Instructions
Making Slow-Cooker Breakfast Burritos is a breeze, with the slow cooker handling the cooking while you prep toppings. Follow these steps for perfect burritos every time!
Step 1: Prep Your Ingredients
- Thaw 1 package (28 ounces) frozen O’Brien potatoes if not already thawed.
- Shred 2 cups sharp cheddar cheese if not pre-shredded.
- Measure 1/2 cup 2% milk, 1/4 teaspoon seasoned salt, and 1/8 teaspoon pepper.
- Prep optional toppings: open salsa, slice jalapeños, chop tomatoes, slice green onions, and cube avocado.
- Warm 12 flour tortillas (8 inches) just before serving (microwave for 20-30 seconds or wrap in foil and heat in a 200°F oven).
Tip: Prepping toppings ahead saves time during assembly.
Step 2: Cook the Sausage
- Brown Sausage: In a large skillet, cook 1 pound bulk pork sausage over medium heat until no longer pink, about 8-10 minutes, breaking it into crumbles with a spoon.
- Drain: Drain excess fat from the skillet to keep the filling from being greasy.
Tip: Use a slotted spoon to remove sausage, leaving fat behind.
Step 3: Layer in the Slow Cooker
- Grease Slow Cooker: Lightly grease a 4- or 5-quart slow cooker to prevent sticking.
- Layer Ingredients: Layer 28 ounces thawed O’Brien potatoes, cooked sausage, and 2 cups shredded cheddar cheese in the slow cooker.
Tip: Spread layers evenly for consistent cooking.
Step 4: Add the Egg Mixture
- Whisk Eggs: In a large bowl, whisk 12 large eggs, 1/2 cup 2% milk, 1/4 teaspoon seasoned salt, and 1/8 teaspoon pepper until well blended.
- Pour Over Layers: Pour the egg mixture evenly over the potatoes, sausage, and cheese in the slow cooker.
Tip: No need to stir; the eggs will set around the other ingredients.
Step 5: Cook
- Cover and cook on Low for 3.75-4.25 hours, until the eggs are set and a thermometer inserted in the center reads 160°F (71°C).
Tip: Check at 3.5 hours; avoid lifting the lid too often to maintain heat.
Step 6: Rest and Serve
- Let Stand: Uncover the slow cooker and let the mixture stand for 10 minutes to firm up.
- Assemble Burritos: Scoop the filling into the center of each warmed flour tortilla. Add desired toppings (salsa, jalapeños, tomatoes, green onions, avocado).
- Wrap: Fold the bottom of the tortilla up, then fold in the sides and roll tightly to form a burrito.
Assembly: Building the Perfect Slow-Cooker Breakfast Burritos
Assembling Slow-Cooker Breakfast Burritos is all about creating a hearty, cheesy filling wrapped in soft tortillas with fresh toppings. Here’s how to put it together:
- Cook the Sausage: Brown sausage for a savory, crumbly base.
- Layer the Filling: Combine potatoes, sausage, and cheese for a hearty mix.
- Add Eggs: Pour in the egg mixture to bind everything into a creamy filling.
- Wrap and Top: Scoop into tortillas, add toppings, and roll for a portable breakfast.
Presentation Tips:
- Serve burritos on a platter or individual plates, showcasing colorful toppings.
- Garnish with extra cilantro, a drizzle of hot sauce, or a lime wedge for a festive look.
- Pair with fresh fruit, coffee, or orange juice for a complete breakfast.
- Use a vibrant tray or colorful plates to highlight the burritos’ inviting fillings.
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 the filling in an airtight container in the fridge for up to 3 days. Keep tortillas and toppings separate.
- Reheating: Reheat filling in a skillet over medium heat, about 5 minutes, or microwave for 1-2 minutes. Assemble burritos fresh.
- Make-Ahead Tips:
- Filling: Cook the filling up to 1 day ahead; refrigerate and reheat before assembling.
- Sausage: Brown sausage up to 2 days ahead; store in the fridge.
- Burritos: Assemble burritos, wrap tightly in foil or plastic wrap, and refrigerate for up to 2 days. Reheat in a 350°F oven for 10-15 minutes.
- Freezing: Wrap assembled burritos (without fresh toppings) in foil and freeze for up to 2 months. Thaw in the fridge and reheat in the oven or microwave.
Tip: Add fresh toppings like avocado or salsa after reheating to keep them vibrant.
Recipe Variations
Slow-Cooker Breakfast Burritos are versatile and easy to customize. Here are some fun twists to try:
- Vegetarian: Skip sausage and add 1 cup sautéed mushrooms, spinach, or bell peppers.
- Spicy Version: Mix 1/2 teaspoon cayenne or diced jalapeños into the egg mixture.
- Cheesy Deluxe: Add 1/2 cup shredded pepper jack or mozzarella with the cheddar.
- Low-Carb: Serve filling in lettuce wraps or as a bowl instead of tortillas.
- Gluten-Free: Use corn tortillas and check sausage and seasoned salt for gluten.
- Breakfast Bowl: Skip tortillas and serve filling in bowls with toppings.
- Southwestern: Add 1/2 cup corn kernels and 1 teaspoon cumin to the filling.
Tip: Keep the eggs and cheese for the classic breakfast burrito vibe.
Conclusion: Savor Your Slow-Cooker Breakfast Burritos!
You’ve just made Slow-Cooker Breakfast Burritos—a hearty, cheesy, and customizable dish that’s perfect for any morning! This slow-cooker recipe is easy, flavorful, and so versatile you can tailor it to your tastes. Whether you load them with salsa and avocado or keep them simple, they’re sure to be a hit. Grab a burrito, add your favorite toppings, and enjoy the savory 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
Ever wanted to whip up a delicious, filling breakfast without standing over the stove? Slow-Cooker Breakfast Burritos are the perfect recipe! This easy dish combines savory sausage, cheesy potatoes, and fluffy eggs in a slow cooker, ready to be wrapped in warm tortillas with your favorite toppings.
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, spicy flavor and protein to the filling.
- O’Brien Potatoes: Provide hearty texture with diced potatoes, onions, and peppers for a built-in veggie boost.
- Cheddar Cheese: Brings sharp, melty goodness to tie the filling together.
- Eggs and Milk: Create a fluffy, creamy base that sets perfectly in the slow cooker.
- Seasoned Salt and Pepper: Enhance the flavors with a savory, balanced seasoning.
- Flour Tortillas: Soft, warm wraps that make the filling portable and easy to eat.
- Optional Toppings: Add freshness, heat, or creaminess to customize each burrito.
Substitutions and Variations
- Sausage: Swap with turkey sausage, chorizo, or plant-based sausage for vegetarian.
- Potatoes: Use frozen hash browns or diced fresh potatoes (parboil first to soften).
- Cheese: Replace with Monterey Jack, pepper jack, or a dairy-free cheese alternative.
- Eggs: Use egg whites or a vegan egg substitute for dietary needs (adjust cooking time).
- Milk: Substitute with whole milk, almond milk, or oat milk.
- Tortillas: Swap with corn tortillas (gluten-free) or whole-wheat tortillas.
- Gluten-Free: Use gluten-free tortillas and check sausage and seasoned salt for additives.
- Lower Fat: Use turkey sausage, reduced-fat cheese, and egg whites.
- Veggie Boost: Add 1 cup chopped spinach, bell peppers, or mushrooms with the potatoes.
- Spicy Kick: Mix 1/2 teaspoon chili powder or a dash of hot sauce into the egg mixture.
Instructions
Step 1: Prep Your Ingredients
- Thaw 1 package (28 ounces) frozen O’Brien potatoes if not already thawed.
- Shred 2 cups sharp cheddar cheese if not pre-shredded.
- Measure 1/2 cup 2% milk, 1/4 teaspoon seasoned salt, and 1/8 teaspoon pepper.
- Prep optional toppings: open salsa, slice jalapeños, chop tomatoes, slice green onions, and cube avocado.
- Warm 12 flour tortillas (8 inches) just before serving (microwave for 20-30 seconds or wrap in foil and heat in a 200°F oven).
Tip: Prepping toppings ahead saves time during assembly.
Step 2: Cook the Sausage
- Brown Sausage: In a large skillet, cook 1 pound bulk pork sausage over medium heat until no longer pink, about 8-10 minutes, breaking it into crumbles with a spoon.
- Drain: Drain excess fat from the skillet to keep the filling from being greasy.
Tip: Use a slotted spoon to remove sausage, leaving fat behind.
Step 3: Layer in the Slow Cooker
- Grease Slow Cooker: Lightly grease a 4- or 5-quart slow cooker to prevent sticking.
- Layer Ingredients: Layer 28 ounces thawed O’Brien potatoes, cooked sausage, and 2 cups shredded cheddar cheese in the slow cooker.
Tip: Spread layers evenly for consistent cooking.
Step 4: Add the Egg Mixture
- Whisk Eggs: In a large bowl, whisk 12 large eggs, 1/2 cup 2% milk, 1/4 teaspoon seasoned salt, and 1/8 teaspoon pepper until well blended.
- Pour Over Layers: Pour the egg mixture evenly over the potatoes, sausage, and cheese in the slow cooker.
Tip: No need to stir; the eggs will set around the other ingredients.
Step 5: Cook
- Cover and cook on Low for 3.75-4.25 hours, until the eggs are set and a thermometer inserted in the center reads 160°F (71°C).
Tip: Check at 3.5 hours; avoid lifting the lid too often to maintain heat.
Step 6: Rest and Serve
- Let Stand: Uncover the slow cooker and let the mixture stand for 10 minutes to firm up.
- Assemble Burritos: Scoop the filling into the center of each warmed flour tortilla. Add desired toppings (salsa, jalapeños, tomatoes, green onions, avocado).
- Wrap: Fold the bottom of the tortilla up, then fold in the sides and roll tightly to form a burrito.
FAQs
Q: Are Slow-Cooker Breakfast Burritos healthy?
A: Eggs, sausage, and cheese provide protein, but the sausage and cheese add fat. Use turkey sausage, reduced-fat cheese, or extra veggies for a lighter option. Pair with fruit or a salad for balance.
Q: Can I use fresh potatoes instead of frozen?
A: Yes! Dice 4 cups fresh potatoes and parboil for 5-7 minutes until slightly tender, then use in place of O’Brien potatoes.
Q: Can I cook this on High?
A: Low is best for even egg setting, but you can try High for 1.5-2 hours, checking for 160°F (71°C) doneness.
Q: Can I make this without a slow cooker?
A: Yes! Cook sausage, sauté potatoes, and scramble eggs with milk and seasonings in a skillet. Combine with cheese, spoon into tortillas, and serve with toppings.
Q: Can I use corn tortillas?
A: Yes! Corn tortillas are gluten-free and add authentic flavor. Warm and use whole or quartered.
Q: Can I freeze Slow-Cooker Breakfast Burritos?
A: Yes! Wrap assembled burritos (without fresh toppings) in foil and freeze for up to 2 months. Thaw in the fridge and reheat in the oven or microwave.