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
Scale
- 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.