I love to start my mornings off with these crockpot breakfast burritos. They’re super easy to make ahead of time in the slow cooker, and then I can wrap them up, freeze them, and have them ready for busy days. They’re full of protein that keeps me fueled for whatever life throws my way!
What’s in This Crockpot Breakfast Burrito Recipe?
Breakfast Sausage: Adds delicious flavor. I like classic pork sausage, but turkey also works well for a healthier option. Bell Pepper: Adds a bit of crunch. Feel free to use any color you like! Red Onion: Adds a bit of sharpness and bite. Eggs: Make up the bulk of the filling, giving you a good source of protein and sustained energy. Milk: Helps keep the eggs rich and moist. For a richer filling, swap for half-and-half or heavy cream. Potatoes: Hash browns work perfectly here! Use fresh or (thawed) frozen. Cheese: If you’re not a fan of Colby jack cheese, you can substitute it with cheddar cheese. Green Onions: Add a pop of color and freshness. Tortillas: You can buy smaller tortillas and make mini burritos or breakfast tacos if you want something smaller for breakfast.
How to Store and Reheat
Store leftover crockpot breakfast burritos in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave.
How to Make Crockpot Breakfast Burritos Step by Step
Cook the Sausage: In a large skillet, cook 1 pound of crumbled breakfast sausage, 1 diced bell pepper, and 1 cup of diced red onion together over medium heat until no longer pink, 8-10 minutes. Drain any excess grease. Freeze fully assembled crockpot breakfast burritos tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Unwrap and reheat in the microwave or oven. Whisk the Eggs: Meanwhile, spray the inner crock of a slow cooker lightly with cooking spray. In a large bowl, whisk 12 large eggs, ½ cup of milk, ¼ teaspoon of salt, and ⅛ teaspoon of pepper until well combined; set aside. Layer the Filling: In the prepared crock, layer 20 ounces of hash browns, sausage & vegetable mixture, and 1 cup of shredded Colby jack cheese. Pour the whisked egg mixture over the top. Cook the Filling: Cover and cook on LOW 3½ to 4 hours, or until eggs are set and a thermometer reads 160℉. Sprinkle on the remaining 1 cup of cheese, cover, and allow it to melt for 10 minutes. Garnish the top with chopped green onions, then serve with tortillas and toppings of your choice.
