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. Roll it all up in a tortilla and enjoy this easy breakfast staple!
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.