Description
Slow Cooker Breakfast Burritos are a hearty and convenient way to start your day, featuring a savory blend of sausage, hash browns, eggs, and cheese slow-cooked to perfection. Wrapped in warm flour tortillas, these burritos can be customized, made ahead, and are perfect for a grab-and-go breakfast or freezer-friendly meal prep.
Ingredients
Scale
Meat
- 1 pound bulk sausage
Vegetables & Base
- 32 ounces frozen hash browns with peppers and onions, thawed (1 package)
Dairy
- 2 cups shredded cheddar cheese
- 12 eggs
- ½ cup milk
Seasonings
- ½ teaspoon seasoning salt
- Black pepper (optional)
Others
- 8 burrito-size flour tortillas (10 inches)
Instructions
- Brown the sausage: In a large skillet, brown the sausage over medium heat, breaking it up with a spatula as it cooks. Continue cooking until it is fully browned and no longer pink inside. Drain the excess fat thoroughly to prevent greasiness in the casserole.
- Prepare the slow cooker: Spray the inside of your slow cooker with nonstick cooking spray to prevent sticking. Place the thawed hash browns mixed with peppers and onions evenly at the bottom of the slow cooker.
- Layer sausage and cheese: Spread the cooked and drained sausage evenly over the hash browns, then sprinkle the shredded cheddar cheese evenly on top. This layering will help create a flavorful base for the egg mixture.
- Mix and pour egg mixture: In a mixing bowl, whisk together the 12 eggs, ½ cup milk, ½ teaspoon seasoning salt, and black pepper if using until the mixture is uniform. Pour this egg mixture carefully over the layered ingredients in the slow cooker, ensuring it spreads evenly.
- Cook the casserole: Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 2 to 3 hours. Check doneness by inserting a knife into the center; if it comes out with liquid egg, continue cooking until eggs are fully set.
- Assemble burritos: Once cooked, spoon the egg casserole evenly onto the 8 burrito-size flour tortillas. Fold in the sides and roll each tortilla tightly to create burritos.
- Serve or freeze: Serve the breakfast burritos immediately while warm. To freeze, wrap each burrito separately in parchment paper, place in a gallon-size freezer bag, and store in the freezer for later convenience.
Notes
- These burritos can be prepared in advance and frozen for quick breakfasts. Wrap individually in parchment paper and freeze.
- For reheating, thaw overnight in the refrigerator and warm in a 350°F oven for about 20 minutes, or use an air fryer or microwave for quicker reheating.
- Add a dash of hot sauce to the egg mixture or right before rolling the tortillas for an extra zing of flavor.
- Feel free to customize the recipe using different meats like bacon or ham, cheeses such as mozzarella or gruyere, and seasonings like garlic powder or paprika for varied taste profiles.
Nutrition
- Serving Size: 1 burrito
- Calories: 430
- Sugar: 2g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 310mg
