Crockpot Breakfast Burritos

Crockpot Breakfast Burritos

from slowcookermeals.com
255 min

Whip up hearty Crockpot Breakfast Burritos using your slow cooker! This easy recipe layers savory sausage, hash browns, eggs, and cheese, creating a delicious filling that's ready to be rolled into tortillas. Perfect for busy mornings or feeding a crowd!

Ingredients

  • 1 pound breakfast sausage
  • 32 ounces frozen hash browns
  • 1 medium yellow onion (diced)
  • 1 medium bell pepper (diced)
  • 3 teaspoons garlic (minced)
  • 2 cups cheddar cheese (shredded and divided in half)
  • 1½ cups pepper Jack cheese (shredded and divided in half)
  • 12 large soft flour tortillas
  • 10 large large eggs
  • 1 cups half and half
  • 1 teaspoon black pepper
  • 1 teaspoon dried parsley
  • ½ teaspoon paprika
  • ½ teaspoon salt

Directions

  1. 1

    Over medium-high heat in a large skillet. Brown sausage until there is no longer any pick. Drain off the grease and set aside.

  2. 2

    Spray the crock pot with a non-stick cooking spray. Then layer half of the hash browns on the bottom.

  3. 3

    Add cooked sausage, onions, bell pepper, garlic, and half of each cheese in a large bowl. Mix until well combined and spread over the hash browns.

  4. 4

    Add eggs, half and half, pepper, parsley, paprika, and salt in a medium bowl. Whisk until well combined. Pour egg mixture over sausage and hash browns.

  5. 5

    Layer the remaining hash browns over the top.

  6. 6

    Cover and cook on high for 2 ½ – 3 hours. During the last 30 minutes of cook time, cover with the remaining cheese and continue to cook.

  7. 7

    Spoon the burrito filling into the flour tortillas. Fold the sides of the tortillas in and roll up the burritos.