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.