Description

Ever wondered how to whip up a breakfast that’s hearty, delicious, and ready when you wake up? Picture unwrapping Slow-Cooker Breakfast Burritos, filled with savory sausage, cheesy potatoes, fluffy eggs, and your favorite toppings like salsa and avocado, all prepared with minimal morning effort.

Ingredients

Each ingredient in Slow-Cooker Breakfast Burritos contributes to its hearty, savory flavor and satisfying texture. Substitutions make it adaptable to your pantry.

Bulk Pork Sausage (1 lb): Adds savory, meaty flavor. Substitution: Turkey sausage, chorizo, or plant-based sausage.
Frozen O’Brien Potatoes (28 oz, thawed): Provides hearty texture with peppers and onions. Substitution: Diced fresh potatoes or hash browns (pre-cooked).
Shredded Sharp Cheddar Cheese (2 cups): Delivers melty, tangy richness. Substitution: Monterey Jack, pepper jack, or vegan cheese.
Large Eggs (12): Create a fluffy, protein-packed base. Substitution: Egg substitute or scrambled tofu for vegan.
2% Milk (½ cup): Adds creaminess to eggs. Substitution: Whole milk, almond milk, or cream.
Seasoned Salt (¼ tsp): Enhances flavors with a savory blend. Substitution: Regular salt with a pinch of garlic powder.
Pepper (⅛ tsp): Adds mild heat. Substitution: White pepper or a pinch of cayenne.
Flour Tortillas (12 x 8 inches, warmed): Soft wraps for the filling. Substitution: Corn tortillas, whole wheat tortillas, or lettuce wraps for gluten-free.
Optional Toppings: Salsa, sliced jalapeños, chopped tomatoes, sliced green onions, cubed avocado. Substitution: Hot sauce, pickled onions, cilantro, or sour cream.

Why These Ingredients Matter:

Sausage and eggs provide protein, making this a filling breakfast.
O’Brien potatoes add heartiness and flavor with built-in peppers and onions.
Cheese and tortillas create a comforting, cheesy wrap that holds everything together.
Slow cooking ensures even cooking and fluffy eggs with minimal effort.

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Instructions

Cook the Sausage (10 minutes):
- In a large skillet, cook 1 lb bulk pork sausage over medium heat until no longer pink, about 8-10 minutes, breaking it into crumbles with a spoon.
- Drain excess fat from the skillet. Tip: Use a lean sausage to reduce grease; pat with paper towels after draining for a cleaner dish.
Layer the Slow Cooker (3 minutes):
- Grease a 4- or 5-quart slow cooker with cooking spray or butter.
- Layer 28 oz thawed frozen O’Brien potatoes, cooked sausage, and 2 cups shredded sharp cheddar cheese in the slow cooker. Tip: Spread layers evenly for consistent flavor; thaw potatoes overnight in the fridge for best texture.
Prepare the Egg Mixture (3 minutes):
- In a large bowl, whisk 12 large eggs, ½ cup 2% milk, ¼ tsp seasoned salt, and ⅛ tsp pepper until well blended.
- Pour the egg mixture over the layers in the slow cooker. Tip: Whisk thoroughly to ensure even seasoning; use room-temperature eggs for smoother blending.
Slow Cook the Filling (3.75-4.25 hours):
- Cover and cook on low for 3.75-4.25 hours, until eggs are set and a thermometer inserted in the center reads 160°F (71°C).
- Uncover and let stand for 10 minutes to firm up the mixture. Tip: Avoid lifting the lid during cooking to maintain heat; check at 3.75 hours for doneness to prevent overcooking.
Assemble the Burritos (5 minutes):
- Warm 12 (8-inch) flour tortillas in a microwave (wrapped in a damp towel) for 30-60 seconds or in a skillet for 10 seconds per side.
- Scoop about ¾-1 cup of the filling onto the center of each tortilla.
- Fold the bottom of the tortilla over the filling, then fold in the sides and roll tightly to close. Tip: Don’t overfill to ensure easy rolling; keep tortillas warm while assembling to prevent tearing.
Serve (3 minutes):
- Serve burritos warm, either whole or cut in half, on a platter (1 burrito per serving for 12 servings).
- Offer optional toppings like salsa, sliced jalapeños, chopped tomatoes, sliced green onions, and cubed avocado on the side or sprinkled over the top. Tip: Set up a topping bar for customization; serve with forks or plates for messy, topping-heavy burritos.