Slow Cooker Breakfast Burritos Recipe

Name: Slow Cooker Breakfast Burritos
Prep time: 20 min
Cook time: 200 min
Total time: 220 min
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; 2.5 cups shredded Cheddar cheese; 12 large eggs; 1 cup milk; 1 teaspoon kosher salt; 0.5 teaspoon ground black pepper; 12 (10 inch) flour tortillas, warmed

Cook Time: 200 minutes

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 cups shredded Cheddar cheese
12 large eggs
1 cup milk
1 teaspoon kosher salt
teaspoon ground black pepper
12 (10 inch) flour tortillas, warmed

Directions

Step 1: Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up with the back of a spoon, until it becomes lightly browned and crumbly, about 8 minutes.

Step 2: Add the chopped onion and bell pepper to the skillet. Continue to cook until the onion softens, about 5 minutes more.

Step 3: Use a paper towel to blot any excess oil from the pan. Continue cooking the sausage mixture for another 5 to 7 minutes, or until the sausage is fully cooked. Remove the skillet from the heat. (This step can be done up to 1 day ahead of time.)

Step 4: Spray the inside of a slow cooker with cooking spray. Add the cooked sausage mixture, frozen hash browns, and shredded Cheddar cheese.

Step 5: In a separate bowl, whisk together the eggs, milk, kosher salt, and ground black pepper until fully blended. Pour this mixture into the slow cooker and stir to combine everything evenly.

Step 6: Set the slow cooker to cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Stir the mixture after the first hour of cooking to ensure even distribution of ingredients.

Step 7: Once cooked, serve the casserole mixture inside the warmed flour tortillas. Add your favorite toppings, such as salsa, sour cream, or avocado, for an extra burst of flavor.

Cook's Notes

This recipe is highly adaptable. Feel free to substitute the Cheddar cheese with Monterey Jack or add extra breakfast favorites like chopped ham, cooked bacon, or sliced chile peppers.
If you prefer a quicker cooking method, skip the slow cooker and bake the mixture in a large casserole dish at 350F (175C) for 60 to 70 minutes.
The dish can sit in the slow cooker for up to two hours after it finishes cooking, allowing you to enjoy a stress-free breakfast without rushing.

Nutrition Facts (per serving)

Calories	746
Total Fat	51g (66% Daily Value)
Saturated Fat	20g (100% Daily Value)
Cholesterol	264mg (88% Daily Value)
Sodium	1347mg (59% Daily Value)
Total Carbohydrate	46g (17% Daily Value)
Dietary Fiber	3g (11% Daily Value)
Protein	28g (57% Daily Value)
Potassium	585mg (12% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by: NicoleMcmom | Published on: December 16, 2021

Prep time: 20 minutes | Cook time: 3 hours 20 minutes | Total time: 3 hours 40 minutes

Yield: 12 servings

Introduction

Slow Cooker Breakfast Burritos are an easy, hearty, and satisfying breakfast option perfect for busy mornings. Combining savory breakfast sausage, hash browns, eggs, and cheese, this recipe allows you to enjoy a flavorful burrito with minimal effort. Prepare the mixture the night before and let the slow cooker do the work while you sleep, so you can wake up to a warm, delicious breakfast ready to go!

History and Origin

The breakfast burrito is believed to have originated in the Southwestern United States, particularly in New Mexico and Texas. It is thought to have been inspired by traditional Mexican burritos, which are typically filled with a variety of ingredients like beans, meat, cheese, and rice, wrapped in a soft flour tortilla. However, the breakfast burrito takes on a distinctly American twist, using ingredients such as eggs, bacon, sausage, and hash browns. The convenience and portability of the breakfast burrito made it a popular choice for busy mornings, quickly gaining popularity across the country in the late 20th century.

Regional Variations

While breakfast burritos are widely enjoyed throughout the United States, there are several regional variations based on local ingredients and preferences. In Texas, for example, breakfast burritos may be filled with chorizo or fajita meat, while in California, they might include avocado or salsa fresca. In New Mexico, green chile is often used to add a spicy kick to the burrito. The beauty of this dish lies in its versatility; you can easily adapt the ingredients to suit your tastes or to reflect local food traditions.

Differences from Similar Dishes

While similar to other breakfast wraps or sandwiches, the breakfast burrito stands out for its use of a large, soft flour tortilla that is both filling and easy to eat on the go. Unlike a typical breakfast sandwich made with bread or English muffins, the burritos tortilla can hold a greater variety of fillings without becoming soggy or falling apart. Additionally, the slow cooker method used in this recipe helps to meld the flavors together, creating a rich, flavorful filling that is different from the traditional quick-fried or scrambled egg dishes found in other breakfast meals.

Where to Serve

Slow Cooker Breakfast Burritos are perfect for a family breakfast, brunch gatherings, or meal prep. Theyre ideal for serving at large gatherings where you need to feed a crowd, as they can easily be made in bulk. The warm, filling nature of the burritos makes them a great option for colder months, though theyre satisfying enough to enjoy year-round. These burritos are often served with sides like fresh fruit, salsa, or sour cream to complement their hearty flavors.

Interesting Facts

The slow cooker method allows the sausage, eggs, and cheese to blend together beautifully, making it a low-maintenance dish that requires little attention once it's set up.
Breakfast burritos are so popular in the United States that many fast-food chains have added them to their menus, often offering different fillings like bacon, steak, or veggie options.
This dish can be easily modified for dietary preferences; for example, you can use plant-based sausage, dairy-free cheese, or gluten-free tortillas to make it suitable for various diets.
The breakfast burrito is also a convenient option for those who need to take their breakfast on the gojust wrap it up, and youre ready to enjoy it during your commute.

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FAQ about Slow Cooker Breakfast Burritos Recipe

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze the filling for up to 2 months for later use.

Yes, you can prepare the sausage mixture and store it in the refrigerator for up to 1 day before adding it to the slow cooker. The full breakfast burrito mixture can be prepared the night before and cooked in the slow cooker the next morning.

To reheat leftovers, simply microwave the burritos for 1-2 minutes, or heat the filling in a pan over medium heat until warm. If frozen, defrost in the refrigerator overnight and then reheat as mentioned.

Yes! You can use other types of cheese like Monterey Jack or add extras like chopped ham, cooked bacon, or sliced chile peppers to customize your burritos.

Yes, you can bake the mixture in a 350°F (175°C) oven for 60-70 minutes in a large casserole dish instead of using the slow cooker.

To scale the recipe down, adjust the ingredient quantities proportionally. For example, halve the amount of sausage, eggs, and tortillas for 6 servings. The cooking time should remain the same unless you significantly reduce the volume, in which case, check for doneness earlier.

Yes, the breakfast burrito filling can be frozen for up to 2 months. Just let it cool completely before transferring it to an airtight container or freezer bag. To reheat, thaw it overnight in the fridge and heat in a pan or microwave.

You can substitute the frozen shredded hash browns with fresh, grated potatoes. Just sauté them in a pan with a little oil until tender before adding them to the slow cooker.