Slow-Cooker Breakfast Burritos

Perhaps you have family coming over for brunch, or maybe the house is full of kids for a sleepover. Whatever kind of hungry crowd you’re feeding, slow-cooker breakfast burritos make it easy. Cook the sausage, cheese, diced potatoes and eggs in a crockpot overnight, then wake to a fluffy, savory burrito filling ready to be scooped into soft, warm tortillas and then folded up tightly. Set out everyone’s favorite toppings, including salsa and sour cream, for a DIY breakfast. Taste of Home reader Anna Miller of Churdan, Iowa, says her recipe also makes an excellent breakfast-for-dinner recipe option.

Ingredients for Slow-Cooker Breakfast Burritos

• Pork sausage: Look for bulk pork sausage in the meat case or in the freezer section. If you can only find links, make sure to remove the casings before cooking the meat on the stovetop.
• Eggs: This is a big breakfast, so you’ll need 12 whole eggs. Once whisked, they transform into tender scrambled eggs in the slow cooker.
• Cheddar cheese: Use bagged shredded cheese in a pinch, but you should grate your own cheese for the smoothest melt.
• O’Brien potatoes: Bagged, frozen O’Brien potatoes are cubed and combined with diced peppers and onions. If they’re not available at your store, you can substitute frozen diced hash browns or mini Tater Tots, plus a sprinkle of frozen chopped bell pepper and onion. Or make your own potatoes mixed with onion and peppers.
• Milk: The recipe calls for 2%, but whole milk is fine here, too. The milk is blended with the eggs to give them a creamy texture once cooked.
• Tortillas: Look for packages of 8-inch tortillas, or make homemade tortillas. Make sure to warm them first so they’re more pliable.
• Seasonings: All you need to complete the burrito filling is seasoned salt and black pepper.
• Optional toppings: We recommend topping the breakfast burritos with salsa, sliced jalapenos, diced tomatoes, scallions and/or cubed avocado.

Directions

Step 1: Cook the sausage

In a large skillet, cook the sausage over medium heat until it’s no longer pink, 8 to 10 minutes, breaking it into crumbles. Drain off any excess moisture.

Step 2: Load the slow cooker

In a greased 4- or 5-quart slow cooker, layer the potatoes, sausage and cheese.

In a large bowl, whisk the eggs, milk, seasoned salt and pepper until they’re blended.

Pour the egg mixture over the top.

Step 3: Cook the burrito filling

Cover the slow cooker and cook the filling on low for 3 hours and 45 minutes to 4 hours and 15 minutes, or until the eggs set and the temperature reads 160°F on a digital thermometer. Uncover the slow cooker and let the filling stand for 10 minutes.

Step 4: Roll the burritos

Spoon the burrito filling into warm tortillas, and add optional toppings like salsa, sliced jalapeno, cubed avocado and chopped tomatoes.

Slow-Cooker Breakfast Burritos Variations

• Add your favorite toppings: In addition to the toppings listed above, you can add hot sauce, sour cream, chopped cilantro and refried beans to your burritos.
• Try a spicy sausage: Use bulk chorizo or hot Italian sausage to give the burritos a fiery kick.
• Make a breakfast burrito bowl: Instead of tortillas, spoon the burrito filling over rice or grains like quinoa or barley.

How to Store Slow-Cooker Breakfast Burritos

Store the slow-cooker burrito filling in an airtight container separately from the tortillas. It will last up to four days in the refrigerator. You can also build breakfast burritos, wrap them tightly, and store them in the fridge or freezer to reheat later for quick morning meals.

Can you freeze slow-cooker breakfast burritos?

Yes, you can freeze the slow-cooker breakfast burritos either fully wrapped or with the components stored separately. Transfer the burrito filling to a covered freezer-proof container, and store the tortillas in a zip-top bag. Both will last for up to three months in the freezer. To store rolled breakfast burritos, wrap them tightly in a layer of parchment paper or aluminum foil, then place them in a freezer-safe bag.

How do you reheat slow-cooker breakfast burritos?

You can reheat leftover slow-cooker breakfast burrito filling in the microwave, in the oven or on the stovetop. Reheat refrigerated burritos in the microwave for two to three minutes, or in a 350° oven for about 20 to 30 minutes. Reheat frozen breakfast burritos in the microwave, unwrapped, for three to four minutes.

Slow-Cooker Breakfast Burritos Tips

What’s the best way to warm flour tortillas?

One way to warm up flour tortillas is to stack four or five tortillas with paper towels between them on a plate and microwave them for about 20 seconds. You can also warm them in a hot skillet on the stovetop for one to two minutes per side. Or, invest in a terracotta or ceramic tortilla warmer with a lid; fill it with tortillas and place it in a hot oven to warm them through. I prefer to heat tortillas on the stove burner. You can do this with an electric or a gas stove top. Turn the burner to medium and place one tortilla on it. Let it toast for about 30 seconds, then use tongs to flip it over and toast the other side. Repeat with the rest of the tortillas.

What else can you serve with slow-cooker breakfast burritos?

These slow-cooker breakfast burritos have everything you need for breakfast—eggs, cheese, meat and potatoes—so keep the sides simple. You can serve anything from warm refried beans to a cool, fresh fruit salad. Extra salsa, fresh cilantro, guacamole or sour cream are always welcome!