Description
These Slow Cooker Breakfast Burritos are a hearty and convenient morning meal that combines savory sausage, cheesy eggs, and flavorful hash browns cooked to perfection in a slow cooker. Perfect for meal prep or a crowd, these burritos can be quickly assembled in the morning and enjoyed throughout the week or frozen for later use.
Ingredients
Scale
Sausage
- 1 pound bulk sausage
Egg Mixture
- 12 eggs
- ½ cup milk
- ½ teaspoon seasoning salt
- Black pepper (optional)
Other Ingredients
- 32 ounces frozen hash browns with peppers and onions, thawed (1 package)
- 2 cups shredded cheddar cheese
- 8 burrito-size flour tortillas (10 inches)
Instructions
- Brown the Sausage: In a large skillet, brown the bulk sausage over medium heat, crumbling it as it cooks to ensure even cooking. Once browned, drain the excess fat thoroughly to avoid a greasy casserole.
- Prepare Slow Cooker Base: Lightly spray the inside of the slow cooker with nonstick cooking spray to prevent sticking. Place the thawed hash browns evenly in the bottom of the slow cooker. Layer the cooked sausage evenly over the hash browns, then sprinkle the shredded cheddar cheese on top.
- Mix and Pour Egg Mixture: In a bowl, whisk together the eggs, milk, seasoning salt, and black pepper until fully blended and slightly frothy. Pour this mixture evenly over the layered ingredients in the slow cooker to combine all flavors.
- 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 for doneness by inserting a knife into the center—if the knife comes out with liquid egg, continue cooking until the eggs are set and firm.
- Assemble Burritos: Once cooked, spoon the egg casserole evenly onto each flour tortilla, dividing it into 8 portions. Fold the sides of each tortilla inward, then roll up the burrito tightly.
- Serve or Freeze: Serve the breakfast burritos immediately while warm, or wrap them individually in parchment paper and freeze for future meals. Reheat from frozen in the oven, microwave, or air fryer as desired.
Notes
- Make ahead and freeze: After rolling each burrito, wrap individually in parchment paper, place in a gallon-size freezer bag, and freeze.
- To reheat frozen burritos, thaw overnight in the refrigerator and warm in the oven at 350°F for about 20 minutes, or reheat directly in an air fryer or microwave for convenience.
- Add a dash of hot sauce before rolling for an extra spicy kick to your breakfast.
- Experiment with variations by substituting different meats such as cooked bacon or ham, using mozzarella or gruyere cheese, or adding seasonings like garlic powder or paprika for unique flavors.
Nutrition
- Serving Size: 1 burrito (approximately)
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 280mg
