Slow Cooker Breakfast Burritos Recipes

SLOW COOKER BREAKFAST BURRITO BAKE

Slow Cooker Breakfast Burrito Bake image

Start before you go to bed, and this overnight breakfast burrito bake will be ready when everyone wakes up in the morning! Just set out bowls of shredded cheese, diced avocado, hot sauce, salsa, cilantro, and onion and let your guests customize and roll their own delicious breakfast burritos. Want to stretch this even further and serve it for a fun brunch? Use 6-inch tortillas and serve with mimosas!

Provided by NicoleMcmom

Categories Breakfast Burritos

Time 3h40m

Yield 12

Number Of Ingredients 11

Ingredients

2 pounds bulk breakfast sausage
1 medium onion, finely chopped
1 medium bell pepper, finely chopped
cooking spray
1 (16 ounce) package frozen shredded hash browns
2 ½ cups shredded Cheddar cheese
12 large eggs
1 cup milk
1 teaspoon kosher salt
½ teaspoon ground black pepper
12 (10 inch) flour tortillas, warmed

Steps:

Heat a large skillet over medium-high heat. Add sausage and cook, breaking it up with the back of a spoon, until lightly browned and crumbly, about 8 minutes. Add onion and bell pepper; cook until onion is softened, about 5 more minutes. Blot any excess oil in the pan with a paper towel. Continue to cook until sausage is cooked completely, 5 to 7 more minutes. Remove from the heat. (This step can be done 1 day ahead.)
Spray a slow cooker with cooking spray. Add sausage mixture, hash browns, and Cheddar cheese.
Whisk eggs, milk, salt, and pepper together in a bowl until well blended. Pour into the slow cooker and stir until evenly combined. Cook on Low 6 to 8 hours or on High for 3 to 4 hours, stirring after the first hour.
Serve mixture inside warmed tortillas with desired toppings.

Nutrition Facts : Calories 746.3 calories, Carbohydrate 46.4 g, Cholesterol 263.8 mg, Fat 51.4 g, Fiber 3.1 g, Protein 28.4 g, SaturatedFat 20 g, Sodium 1347 mg

SLOW-COOKER BREAKFAST BURRITOS

Slow-Cooker Breakfast Burritos image

Prep these tasty, hearty burritos the night before for a quick breakfast in the morning or let them cook while you are away on a weekend afternoon for an easy supper. -Anna Miller, Churdan, Iowa

Provided by Taste of Home

Categories Breakfast Brunch

Time 4h10m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

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
12 flour tortillas (8 inches)
Optional toppings: Salsa, sliced jalapenos, chopped tomatoes, sliced green onions and cubed avocado

Steps:

In a large skillet, cook sausage over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain., In a greased 4- or 5-qt. slow cooker, layer potatoes, sausage and cheese. In a large bowl, whisk eggs, milk, seasoned salt and pepper until blended; pour over top., Cook, covered, on low 3-3/4 to 4-1/4 hours or until eggs are set and a thermometer reads 160°. Uncover and let stand 10 minutes. Serve in tortillas with toppings of your choice.

Nutrition Facts : Calories 359 calories, Fat 15g fat (6g saturated fat), Cholesterol 205mg cholesterol, Sodium 480mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 3g fiber), Protein 16g protein.

SLOW COOKER BREAKFAST BURRITOS

Slow Cooker Breakfast Burritos image

Filling for breakfast burritos in the slow cooker. This filling is packed with bacon, sausage, cheese and veggies!

Provided by Sarah Olson

Categories Main Course

Time 3h10m

Number Of Ingredients 13

Ingredients

18 large eggs
1 cup milk
1 tsp. salt
1/2 tsp. black pepper
1 lb. sausage (cooked and crumbled (we use Jimmy Dean))
10 slices bacon (cooked and crumbled)
1 orange bell pepper (diced)
1 yellow bell pepper (diced)
1 red bell pepper (diced)
1 small sweet yellow onion (diced)
2 cups cheddar jack cheese (shredded (an 8-ounce bag))
flour tortillas
Toppings such as more cheese, sour cream, avocado, salsa, and hot sauce. Chopped jalapeno is great for those who like spice.

Steps:

In a large mixing bowl add the eggs, milk, salt, and pepper. Whisk until everything is combined.
Spray crock pot generoursly with non-stick cooking spray. Add the egg mixture, bacon and sausage to the slow cooker.
Add the bell peppers and onion and cheese. Stir.
Cook on HIGH for 3 hours stirring every 30 minutes to one hour to get a scrambled effect.
Warm the tortillas in the oven (wrapped in foil) or brown each one in a dry skillet on the stove top. Serve burritos buffet style along with toppings.

Nutrition Facts : Calories 516 kcal, Carbohydrate 6 g, Protein 29 g, Fat 41 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 409 mg, Sodium 1035 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 21 g, ServingSize 1 serving

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