Slow Cooker Breakfast Burritos: The Easiest Way to Feed a Crowd
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Breakfast burritos are undeniably delicious, but the process of making them can often be a daunting task. In my experience, preparing breakfast burritos usually results in a sink full of dirty pans, a stovetop splattered with grease, and that one inevitable ingredient that somehow ends up burnt. The beauty of this Slow Cooker Breakfast Burrito recipe lies in its ability to eliminate all the hassles associated with traditional methods. Instead of juggling multiple pots and pans, you simply toss all the ingredients into the slow cooker, let it work its magic, and then warm up some tortillas to create a satisfying and effortless meal.
Ingredients for Your Slow Cooker Breakfast Burritos
The ingredients listed below are what I typically use when making slow cooker breakfast burritos, but the recipe is incredibly versatile and easily customizable to your preferences. If you’re a fan of hash browns, feel free to substitute them for the potatoes O’Brien. Prefer a different type of cheese? Go for it! Want to add some extra vegetables? The possibilities are endless. Don’t be afraid to experiment and create your own signature breakfast burrito blend.
- Sausage (breakfast sausage is ideal)
- Frozen potatoes O’Brien (a mix of potatoes, onions, and peppers – readily available in the freezer section)
- Cheddar cheese (shredded)
- Eggs
- Milk
- Salt
- Pepper
How to Make the Best Slow Cooker Breakfast Burritos
Making these breakfast burritos is incredibly simple. Start by cooking the sausage on the stovetop until it’s fully cooked. Be sure to drain any excess grease from the sausage after cooking. You can use a paper towel to soak up the grease. This ensures that your burritos aren’t overly greasy.
Next, prepare your slow cooker by spraying it with non-stick cooking spray or using a slow cooker liner. Using a liner makes clean-up even easier! For all my favorite slow cooker essentials, check out my Amazon list!
Place the frozen potatoes O’Brien into the bottom of the prepared slow cooker. Then, evenly distribute the cooked sausage over the potatoes. Finally, sprinkle the shredded cheddar cheese on top of the sausage layer.
In a separate bowl, whisk together the eggs, milk, salt, and pepper until the yolks are broken and the mixture is well combined. Pour the egg mixture evenly over the layers of potatoes, sausage, and cheese in the slow cooker. It’s important not to stir the ingredients at this point. You want to maintain the distinct layers for optimal cooking.
Cover the slow cooker with the lid and cook on low heat for approximately 3 1/2 to 4 hours, or until the eggs are completely set and the internal temperature of the mixture reaches 165°F (74°C). If you don’t have a meat thermometer, I highly recommend investing in one. It’s an invaluable tool for ensuring food safety and preventing overcooking.
Once the mixture is fully cooked, scoop it into warmed tortillas, roll them up tightly, and enjoy your delicious and effortless slow cooker breakfast burritos! You can serve them immediately or wrap them individually in foil for a quick and easy grab-and-go breakfast option throughout the week.
More Delicious Slow Cooker Breakfast Ideas
If you love the convenience and simplicity of slow cooker breakfasts, be sure to check out these other fantastic recipes:
- Blueberry Cream Cheese French Toast Casserole
- Cracker Barrel Hashbrown Casserole
- Slow Cooker Breakfast Potatoes
Slow Cooker Breakfast Burritos
Julia Pacheco
10
minutes
3
hours
30
minutes
3
hours
40
minutes
4
servings
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