My crockpot breakfast burritos are loaded with protein, flavor, and plenty of inexpensive ingredients! The slow cooker makes the eggs nice and fluffy, and they pair perfectly with the sausage, cheese, and hashbrowns. All rolled up in a toasted flour tortilla, I can’t think of a better breakfast!
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.
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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 Freeze
Freeze crockpot breakfast burrito filling whole or in individual portions in Ziplock bags for up to 3 months. Let thaw overnight in the refrigerator before reheating and serving.
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.
Notes and Tips
- Make this Denver omelet flavored by adding ham instead of sausage.
- Skip the meat, but keep the veggies, add more veggies (if desired), and use Swiss cheese instead of Colby Jack for a vegetarian option.
- Warm the tortillas in the oven wrapped in aluminum foil at 350°F for about 15 minutes.
- Serve these burritos buffet style, allowing each guest to fill their tortilla to their heart’s content and top with whatever they like.
Crockpot Breakfast Burritos Recipe
Ingredients
- 1 pound breakfast sausage crumbled
- 1 bell pepper diced
- 1 cup diced red onion
- 12 large eggs (1 carton)
- ½ cup milk
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper or to taste
- 20 ounces fresh hash brown potatoes (1 package)
- 2 cups shredded Colby Jack cheese (1 package)
- 1 bunch green onions chopped, for garnish
- 12 (8-inch) flour tortillas
Optional Toppings:
- salsa
- sour cream
- sliced jalapeños
- chopped tomatoes
- sliced avocado
Equipment
- Crockpot
Instructions
- In a large skillet, cook the crumbled breakfast sausage, bell pepper, and onion together over medium heat until no longer pink, 8-10 minutes. Drain any excess grease.1 pound breakfast sausage, 1 bell pepper, 1 cup diced red onion
- Meanwhile, spray the inner crock of a slow cooker lightly with cooking spray. In a large bowl, whisk eggs, milk, salt, and pepper until well combined; set aside.12 large eggs, ½ cup milk, ¼ teaspoon kosher salt, ⅛ teaspoon ground black pepper
- In the prepared crock, layer hash browns, sausage & vegetable mixture, and 1 cup of cheese. Pour the whisked egg mixture over the top.20 ounces fresh hash brown potatoes, 2 cups shredded Colby Jack cheese
- Cover and cook on LOW 3 ½ to 4 hours, or until eggs are set and a thermometer reads 160℉. Sprinkle on remaining 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.12 (8-inch) flour tortillas, salsa, sour cream, sliced jalapeños, chopped tomatoes, sliced avocado, 1 bunch green onions
Notes
- Nutritional information does not include optional toppings.
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.
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.
This method sounds awesome! I make similar breakfast burritos but have like 5 different pans. While they are delicious they are very time consuming. Wondering… would it b me possible to add salsa to the eggs mix before adding it to the crockpot or would it affect the eggs? Thank you in advance!
I haven’t tried that, but as long as it’s not too much, the eggs should be fine!