Crockpot breakfast burritos are loaded with protein, flavor, and plenty of inexpensive ingredients! It’s so easy to throw the burrito filling together in a slow cooker. The eggs turn out 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!
Slow Cooker Breakfast Burritos
I love to kick off my mornings with these breakfast burritos, and I really love using my Crockpot to meal prep them. The egg filling is super easy to make ahead of time in my slow cooker, and then I can wrap them up, freeze them, and have them ready for busy days. I fill my burritos with sausage, scrambled eggs, peppers, onions, hash browns, and cheese. That means lots of protein for all-day energy!
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Crockpot Breakfast Burritos Recipe
Equipment
- Crockpot
Ingredients
- 1 pound breakfast sausage (crumbled*)
- 1 bell pepper (diced)
- 1 cup diced red onion
- 12 large eggs
- 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
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 crockpot, layer hash browns, then the sausage & vegetable mixture.20 ounces fresh hash brown potatoes
- Add 1 cup of cheese. Pour the whisked egg mixture over the top.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.1 bunch green onions
- Assemble burritos with warmed tortillas, egg filling, and preferred toppings.12 (8-inch) flour tortillas, salsa, sour cream, sliced jalapeños, chopped tomatoes, sliced avocado
Notes
- 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.
- You can 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.
- Nutritional information does not include optional toppings.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Variations
- Take inspiration from a Denver omelet, and add ham instead of sausage.
- Make these vegetarian-friendly by skipping the meat, and adding in more veggies (if desired). Mushrooms are a great swap for meatless burritos.
- Instead of Colby-jack, use pepper jack, Swiss, cheddar, or any cheese you like.
How to Make Breakfast Burritos in a Crockpot Step by Step
Prep: Gather up everything you need to begin. Crumble the sausage, dice the pepper and onion, crack the eggs, shred the cheese, and chop the green onions.
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 crockpot, layer 20 ounces of hash browns, the sausage & vegetable mixture, and 1 cup of shredded Colby jack cheese. Pour the whisked egg mixture on top.
Cook the Filling: Cover and cook on LOW 3½ to 4 hours, or until eggs are set and a thermometer reads 160℉. Then sprinkle on the remaining 1 cup of cheese, cover, and allow it to melt for 10 minutes. Garnish the top with chopped green onions,
Assemble Burritos: Portion the egg filling into the center of warm tortillas. Roll them up and enjoy while hot, or wrap and store for later.
How to Store, Freeze, and Reheat
Store breakfast burrito filling in an airtight container in the refrigerator for up to 3 days, or in the freezer for 3 months. Reheat gently in the microwave before assembling fresh burritos.
To freeze fully assembled burritos: wrap individual burritos tightly in 2 layers of plastic wrap and 1 layer of aluminum foil, then place in large resealable freezer bags. Freeze for up to 3 months. Unwrap and reheat in the microwave or oven.
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