Name: Slow Cooker Breakfast Burritos
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Bulk breakfast sausage - 2 pounds; Onion, finely chopped - 1 medium; Bell pepper, finely chopped - 1 medium; Cooking spray - 1 medium; Frozen shredded hash browns - 1 (16 ounce) package; Shredded Cheddar cheese - 2 ½ cups; Eggs - 12 large; Milk - 1 cup; Kosher salt - 1 teaspoon; Ground black pepper - ½ teaspoon; Flour tortillas, warmed - 12 (10 inch)

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Slow Cooker Breakfast Burritos

1. Bulk breakfast sausage - 2 pounds

2. Onion, finely chopped - 1 medium

3. Bell pepper, finely chopped - 1 medium

4. Cooking spray - 1 medium

5. Frozen shredded hash browns - 1 (16 ounce) package

6. Shredded Cheddar cheese - 2 ½ cups

7. Eggs - 12 large

8. Milk - 1 cup

9. Kosher salt - 1 teaspoon

10. Ground black pepper - ½ teaspoon

11. Flour tortillas, warmed - 12 (10 inch)

How to cook deliciously - Slow Cooker Breakfast Burritos

1. Stage

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.)

2. Stage

Spray a slow cooker with cooking spray. Add sausage mixture, hash browns, and Cheddar cheese.

3. Stage

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.

4. Stage

Serve mixture inside warmed tortillas with desired toppings.